Kyllingsalat

by Mills Barcode 7036110212135
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Ultra-processed food

Kyllingsalat by Mills provides 310 kcal per 100 g, with 3 g of sugars and 8 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: eggs.

Nutrient levels per 100 g

Fat
29 g · High
Sugars
3 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (100 g)

Nutrient Per 100 g Per serving% DV*
Calories 310 kcal 310 kcal
Total fat 29 g 29 g 37%
Carbohydrates 4 g 4 g 1%
Total sugars 3 g 3 g
Protein 8 g 8 g 16%
Salt 1.2 g 1.2 g

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

Ingredients

lårkjøtt av saktevoksende kylling, rapsolje, vann, paprika, løk, mais, eggeplomme, sukker, sennepsfrø, salt, eddik, guarkjernemel, xantangummi, natriumbenzoat, eplesyre, melkesyre, sitronsyre, dekstrose, krydder, krydderekstrakt, paprikarekstrakt, gressløk, purreløk, gjærekstrakt, aroma

Not vegan
Allergens
Eggs

Additives 1

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

Product details

Serving size
1 portion (100 g)
Sold in
Norway
Barcode
7036110212135

Prices reported by shoppers

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Frequently asked questions

How many calories are in Kyllingsalat?

Kyllingsalat contains 310 kcal per 100 g and about 310 kcal per serving (1 portion (100 g)).

How much sugar is in Kyllingsalat?

Kyllingsalat has 3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Kyllingsalat healthy?

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

Is Kyllingsalat vegan?

Based on its ingredient list, it is not vegan.

What allergens does Kyllingsalat contain?

According to the label data it contains: Eggs. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated October 17, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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