Fish stock
Hacendado
- Barcode
- 8480000220813
- Quantity
- 100 gramos
- Serving
- 100g
Something off in this translation?
26 kcal
Energy / 100 g
0.9 g
Protein / 100 g
1.3 g
Carbs / 100 g
1.9 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 26 kcal / 108 kJ |
| Macronutrients | |
|---|---|
| Protein | 0.9 g |
| Carbohydrates | 1.3 g |
| Fat | 1.9 g |
| Sugars | 1.2 g |
| Fiber | 0 g |
| Alcohol | 0 g |
| Starch | 0.04 g |
| Polyols | 0.05 g |
| Fats | |
| Saturated fat | 0.3 g |
| Cholesterol | 12.56 mg |
| Minerals | |
| Sodium | 440 mg |
| Salt | 1.1 g |
| Calcium | 11.72 mg |
| Iron | 0.11 mg |
| Potassium | 112 mg |
| Magnesium | 7.24 mg |
| Zinc | 0.16 mg |
| Phosphorus | 24.44 mg |
| Manganese | 0.04 mg |
| Copper | 0.03 mg |
| Selenium | 3.89 µg |
| Iodine | 14.19 µg |
| Vitamins | |
| Vitamin A | 1.28 IU |
| Vitamin C | 4.58 mg |
| Vitamin D | 1.92 IU |
| Vitamin E | 0.87 mg |
| Vitamin B1 (thiamin) | 0.02 mg |
| Vitamin B2 (riboflavin) | 0.01 mg |
| Vitamin B6 | 0.05 mg |
| Vitamin B9 (folate) | 11.26 µg |
| Vitamin B12 | 0.17 µg |
| Niacin (B3) | 0.31 mg |
| Pantothenic acid (B5) | 0.1 mg |
| Other | |
| Added sugars | 0.02 g |
Ingredients
E Agua, tomate (tomate, ácido cítrico), cebolla, potón del pacífico (molusco) 4 %, aceite de oliva virgen extra, extracto de gamba (gamba [crustáceo] y sal) 1,5 %, preparado de pescado (aroma de pescado y marisco [crustáceol, sal, azúcar, aroma natural, tomate, ajo, extracto de vino blanco, extracto de zanahoria, extracto de puerro), sal, ajo y pimientón dulce.
Ingredients aren't available in English for this product — showing the original.
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/c7e97ca4-cc05-5c68-bb11-96667c4c36e7" \
-H "X-API-Key: YOUR_API_KEY"
Get a free API key
Open the docs ↗
AI analysis
A plain-language summary — nutrition highlights, warnings, diet compatibility and processing level — generated from this product's data.
More like this
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL