Nutrition report ready

Morcilla Asturiana Ahumada

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score E

View details

Morcilla Asturiana Ahumada

in Sautéed black pudding Barcode 8413719009325
Bad nutritional quality
Green-Score
b
Environmental impact estimate

Morcilla Asturiana Ahumada provides 589 kcal per 100 g, with 2.9 g of sugars and 11.9 g of protein. That is 31% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Sautéed black pudding category.

Nutrient levels per 100 g

Fat
55.7 g · High
Saturated fat
20.6 g · High
Sugars
2.9 g · Low
Salt
2.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 589 kcal 247 +138%
Total fat 55.7 g 20.3 +174%
Saturated fat 20.6 g 7.9 +161%
Carbohydrates 10.2 g 4.9 +109%
Total sugars 2.9 g 2.2 +31%
Protein 11.9 g 10.9 +9%
Salt 2.8 g 1.6 +76%

Category average across 617 Sautéed black pudding products on Foodmetria.

Compared with other sautéed black pudding

Calories higher 1%
Sugars higher 27%
Salt higher 2%
Saturated fat higher 1%
Protein top 33%

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

Product details

Labels & certifications
No glutenGreen DotNo colorings
Sold in
Belgium
Barcode
8413719009325

Prices reported by shoppers

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Frequently asked questions

How many calories are in Morcilla Asturiana Ahumada?

Morcilla Asturiana Ahumada contains 589 kcal per 100 g.

How much sugar is in Morcilla Asturiana Ahumada?

Morcilla Asturiana Ahumada has 2.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Morcilla Asturiana Ahumada healthy?

It has a Nutri-Score of E (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 March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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