Bavorská grilovací klobása

by Ponnath 200 g in Sausages Barcode 8594036020016
Bad nutritional quality

Bavorská grilovací klobása by Ponnath provides 312 kcal per 100 g, with 0.9 g of sugars and 14.8 g of protein. That is 26% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Sausages category and comes in a 200 g pack.

Nutrient levels per 100 g

Fat
27.7 g · High
Saturated fat
11.3 g · High
Sugars
0.9 g · Low
Salt
2.3 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 200 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 312 kcal 624 kcal 276 +13%
Total fat 27.7 g 55.4 g 71% 22.4 +24%
Saturated fat 11.3 g 22.6 g 113% 8.4 +35%
Carbohydrates 0.9 g 1.8 g 1% 2.9 −69%
Total sugars 0.9 g 1.8 g 1.2 −26%
Protein 14.8 g 29.6 g 59% 15.8 −6%
Salt 2.3 g 4.5 g 2.2

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6766 Sausages products on Foodmetria.

Compared with other sausages

Calories higher 26%
Sugars higher 46%
Salt higher 34%
Saturated fat higher 16%
Protein top 49%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
200 g
Serving size
200 g
Sold in
Czech Republic
Barcode
8594036020016

Prices reported by shoppers

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Frequently asked questions

How many calories are in Bavorská grilovací klobása?

Bavorská grilovací klobása contains 312 kcal per 100 g and about 624 kcal per serving (200 g).

How much sugar is in Bavorská grilovací klobása?

Bavorská grilovací klobása has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Bavorská grilovací klobása healthy?

It has a Nutri-Score of E (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 September 6, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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