BONI oven Airf. frit. allumet. friet
BONI oven Airf. frit. allumet. friet by Boni provides 178 kcal per 100 g, with 0.5 g of sugars and 2.5 g of protein. That is 89% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Frozen foods category and comes in a 1kg pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 portion (150 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 178 kcal | 267 kcal | 187 −5% | |
| Total fat | 6.5 g | 9.8 g | 13% | 8.2 −21% |
| Saturated fat | 0.6 g | 0.9 g | 5% | 2.9 −79% |
| Carbohydrates | 26 g | 39 g | 14% | 20.1 +30% |
| Total sugars | 0.5 g | 0.8 g | 4.4 −89% | |
| Dietary fiber | 2.7 g | 4.1 g | 15% | 1.7 +60% |
| Protein | 2.5 g | 3.8 g | 8% | 7.9 −68% |
| Salt | 0.5 g | 0.8 g | 1 −51% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 9795 Frozen foods products on Foodmetria.
Compared with other frozen foods
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 1kg
- Serving size
- 1 portion (150 g)
- Sold in
- Belgium
- Barcode
- 5400141561920
Prices reported by shoppers
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Frequently asked questions
How many calories are in BONI oven Airf. frit. allumet. friet?
BONI oven Airf. frit. allumet. friet contains 178 kcal per 100 g and about 267 kcal per serving (1 portion (150 g)).
How much sugar is in BONI oven Airf. frit. allumet. friet?
BONI oven Airf. frit. allumet. friet has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is BONI oven Airf. frit. allumet. friet 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 August 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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