Nutrition report ready

Kip Knak

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

NOVA 4

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Kip Knak

by Gwoon Barcode 8718989015008
Not enough data to compute
Ultra-processed food

Kip Knak by Gwoon provides 151 kcal per 100 g, with 0.2 g of sugars and 11.8 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
7.7 g · Moderate
Sugars
0.2 g · Low
Salt
4.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 20 g

Nutrient Per 100 g Per serving% DV*
Calories 151 kcal 30 kcal
Total fat 7.7 g 1.5 g 2%
Carbohydrates 8.5 g 1.7 g 1%
Total sugars 0.2 g 0 g
Added sugars 0.8 g 0.2 g 0%
Dietary fiber 0.3 g 0.1 g 0%
Protein 11.8 g 2.4 g 5%
Salt 4.2 g 0.8 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

33% kippenseparatorvlees, 29% kippenvlees, water, aardappelzetmeel, zout, kaliumchloride, kippenwit, rookaroma, stabilisator: E451/E452, gehydrolyseerd maïseiwit, specerijen, rundercollageen, dextrose, antioxidant: E316, specerijenextract (nootmuskaat, tijm), conserveermiddel: E250

Additives 4

High overexposure risk
High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
20 g
Sold in
Netherlands
Barcode
8718989015008

Prices reported by shoppers

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Frequently asked questions

How many calories are in Kip Knak?

Kip Knak contains 151 kcal per 100 g and about 30 kcal per serving (20 g).

How much sugar is in Kip Knak?

Kip Knak has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Kip Knak healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated August 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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