Handmade kibin with vegetable filling

Handmade kibin with vegetable filling

100 g
All: Handmade kibin
100 g and 100 g
302kcal
1261 kJ/ 302 kcal
Whole pack (100 g)
302 kcal
Fat
18 g
54% of energy
Carbohydrates
28 g
38% of energy
Proteins
5,9 g
8% of energy
Nutrition per 100 g and per 100 g pack
Nutrient 100 g 100 g
Energy 1261 kJ/ 302 kcal
302 kcal
15% RI
Fat 18 g
18 g
26% RI
of which saturates 5,8 g
5.8 g
29% RI
Carbohydrate 28 g
28 g
11% RI
of which sugars 2 g
2 g
2% RI
Protein 5,9 g
5.9 g
12% RI
Salt 0,81 g
0.8 g
14% RI

RI – reference intake for an adult (2000 kcal).

From the product label · updated 2026-10

C 61
Average
61 out of 100 · Judged as: food
Lowers the score
  • Salt −4
  • Energy −3
  • Saturates −5
Raises the score
  • Protein +2
  • Fruit, vegetables, nuts +5
How this is worked out

We use the Nutri-Score method: points for energy, sugar, saturated fat and salt, less points for protein, fibre and fruit and vegetable content. Drinks, oils and cheese are judged on their own scales — otherwise olive oil would look worse than a sugary drink purely for being calorie-dense.

Shops do not publish fibre, so we treat it as zero. Whole grain and pulse products may therefore score slightly lower here than the label on the packet says.

2.0 g
Protein / 100 kcal
7%
Sugar of carbs
32%
Saturated of fat
How many calories are in Handmade kibin with vegetable filling?
100 g – 302 kcal. 1 pack (100 g) ≈ 302 kcal.
How much protein, fat and carbohydrate?
Per 100 g: protein 5,9 g, fat 18 g, carbohydrate 28 g.
Is Handmade kibin with vegetable filling a healthy choice?
Health grade C (61 of 100), from its sugar, saturated fat, salt, fibre and protein.

You will see your suggestion right away; others see it once an administrator approves it.

Nutrition

Per 100 g / ml.

Ingredients

Added by a community member · 2026-09-07

Show all (6) Every store’s version of the same product

Label facts, in your feed every day

Where the sugar hides, which has the most protein, which yogurt is better – short comparisons worth saving.