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Atún claro en aceite de oliva
Atún claro en aceite de oliva by NIXE provides 171 kcal per 100 g, with 0 g of sugars and 25 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Atun claro en aceite de oliva category and comes in a 3 x 65 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 100 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 171 kcal | 171 kcal | 257 −33% | |
| Total fat | 7.7 g | 7.7 g | 10% | 18.4 −58% |
| Saturated fat | 1.2 g | 1.2 g | 6% | 2.9 −59% |
| Carbohydrates | 0 g | 0 g | 0% | 0.5 −100% |
| Total sugars | 0 g | 0 g | 0.1 −100% | |
| Dietary fiber | 0 g | 0 g | 0% | 0.4 −100% |
| Protein | 25 g | 25 g | 50% | 22.3 +12% |
| Salt | 1.5 g | 1.5 g | 1.2 +27% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 354 Atun claro en aceite de oliva products on Foodmetria.
Compared with other atun claro en aceite de oliva
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 3 x 65 g
- Serving size
- 100 g
- Labels & certifications
- Green Dot
- Sold in
- Spain
- Barcode
- 4056489672296
Prices reported by shoppers
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Frequently asked questions
How many calories are in Atún claro en aceite de oliva?
Atún claro en aceite de oliva contains 171 kcal per 100 g and about 171 kcal per serving (100 g).
How much sugar is in Atún claro en aceite de oliva?
Atún claro en aceite de oliva has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Atún claro en aceite de oliva healthy?
It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated June 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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