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Cebolla troceada congelada
Cebolla troceada congelada
Cebolla troceada congelada by Antonio y Ricardo provides 33 kcal per 100 g, with 4.8 g of sugars and 1.6 g of protein. That is 51% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Groceries category and comes in a 300 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 33 kcal | 194 −83% |
| Total fat | 0.4 g | 12.8 −97% |
| Saturated fat | 0.2 g | 2.4 −92% |
| Carbohydrates | 5.7 g | 16.1 −65% |
| Total sugars | 4.8 g | 9.8 −51% |
| Added sugars | 0 g | 4.8 −100% |
| Dietary fiber | 1.7 g | 2.4 −29% |
| Protein | 1.6 g | 2.8 −43% |
| Salt | 0.1 g | 5.9 −98% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 59922 Groceries products on Foodmetria.
Compared with other groceries
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Cebolla troceada.
Product details
- Quantity
- 300 g
- Labels & certifications
- VegetarianVegan
- Sold in
- Spain
- Barcode
- 8425526401674
Prices reported by shoppers
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Frequently asked questions
How many calories are in Cebolla troceada congelada?
Cebolla troceada congelada contains 33 kcal per 100 g.
How much sugar is in Cebolla troceada congelada?
Cebolla troceada congelada has 4.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Cebolla troceada congelada healthy?
It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Cebolla troceada congelada vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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