Nutrition report ready

IGLO macaroni ham-kaas

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Iglo product.

Nutri-Score C

View details

IGLO macaroni ham-kaas

by Iglo 450g in Frozen foods Barcode 8722700312406
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

IGLO macaroni ham-kaas by Iglo provides 135 kcal per 100 g, with 2.1 g of sugars and 6.4 g of protein. That is 52% 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 450g pack.

Nutrient levels per 100 g

Fat
5.4 g · Moderate
Saturated fat
2.4 g · Moderate
Sugars
2.1 g · Low
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 135 kcal 187 −28%
Total fat 5.4 g 8.2 −34%
Saturated fat 2.4 g 2.9 −17%
Carbohydrates 15 g 20.1 −25%
Total sugars 2.1 g 4.4 −52%
Dietary fiber 0.5 g 1.7 −70%
Protein 6.4 g 7.9 −19%
Salt 0.7 g 1 −37%

Category average across 9800 Frozen foods products on Foodmetria.

Compared with other frozen foods

Calories lower 35%
Sugars higher 48%
Salt lower 34%
Saturated fat higher 41%
Protein top 56%
Fiber top 85%

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

Product details

Quantity
450g
Sold in
Belgium
Barcode
8722700312406

Prices reported by shoppers

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Frequently asked questions

How many calories are in IGLO macaroni ham-kaas?

IGLO macaroni ham-kaas contains 135 kcal per 100 g.

How much sugar is in IGLO macaroni ham-kaas?

IGLO macaroni ham-kaas has 2.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is IGLO macaroni ham-kaas 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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