Pechuga de pavo

by Alipende 180 g in Prepared meats Barcode 8421691484023
Poor nutritional quality

Pechuga de pavo by Alipende provides 74 kcal per 100 g, with 0.5 g of sugars and 16 g of protein. That is 73% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Prepared meats category and comes in a 180 g pack.

Nutrient levels per 100 g

Fat
0.9 g · Low
Saturated fat
0.3 g · Low
Sugars
0.5 g · Low
Salt
2.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 serving (100 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 74 kcal 74 kcal 250 −70%
Total fat 0.9 g 0.9 g 1% 17.1 −95%
Saturated fat 0.3 g 0.3 g 2% 6.9 −96%
Carbohydrates 0.5 g 0.5 g 0% 3.4 −85%
Total sugars 0.5 g 0.5 g 1.8 −73%
Protein 16 g 16 g 32% 21.5 −26%
Salt 2.9 g 2.9 g 2.7 +9%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6262 Prepared meats products on Foodmetria.

Compared with other prepared meats

Calories lower 1%
Sugars lower 35%
Salt higher 34%
Saturated fat lower 16%
Protein top 76%

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

Product details

Quantity
180 g
Serving size
1 serving (100 g)
Labels & certifications
No glutenNo lactose
Sold in
Spain
Barcode
8421691484023

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pechuga de pavo?

Pechuga de pavo contains 74 kcal per 100 g and about 74 kcal per serving (1 serving (100 g)).

How much sugar is in Pechuga de pavo?

Pechuga de pavo has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pechuga de pavo healthy?

It has a Nutri-Score of D (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 September 4, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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