Speisekartoffeln Festkochend by Einfach regional

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Speisekartoffeln Festkochend

by Einfach regional 2.5kg in Pizzas Barcode 29061129
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

Speisekartoffeln Festkochend by Einfach regional provides 225 kcal per 100 g, with 4 g of sugars and 10 g of protein. That is 30% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Pizzas category and comes in a 2.5kg pack.

Nutrient levels per 100 g

Fat
10 g · Moderate
Saturated fat
3 g · Moderate
Sugars
4 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 225 kcal 250 −10%
Total fat 10 g 10.4
Saturated fat 3 g 4.5 −33%
Carbohydrates 23 g 27.9 −18%
Total sugars 4 g 3.1 +30%
Added sugars 0 g 1 −100%
Protein 10 g 10.9 −8%
Salt 1 g 1.4 −29%

Category average across 7486 Pizzas products on Foodmetria.

Compared with other pizzas

Calories lower 35%
Sugars higher 22%
Salt lower 20%
Saturated fat lower 21%
Protein top 59%

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

Ingredients

Speisekartoffel festkochend Princess

Product details

Quantity
2.5kg
Labels & certifications
SustainableSustainable fisherySustainable Seafood MSC
Sold in
France, Germany
Barcode
29061129

Prices reported by shoppers

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Frequently asked questions

How many calories are in Speisekartoffeln Festkochend?

Speisekartoffeln Festkochend contains 225 kcal per 100 g.

How much sugar is in Speisekartoffeln Festkochend?

Speisekartoffeln Festkochend has 4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Speisekartoffeln Festkochend 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 September 9, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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