Photo: Open Food Facts contributors, CC BY-SA
At a glance
Kasha (markal) is a product in the category “Buckwheat”. It provides 395 kcal (1,671 kJ) per 100 g. One serving of 60 g contains about 237 kcal, or 12% of an adult's daily energy reference intake. It contains 200% more sugar than the median product in its category. It contains 17% more saturated fat than the median product in its category. It contains 34% less fibre than the median product in its category. No E-number additives were identified in its ingredient list. It is sold in France.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* | Per serving (60 g) |
|---|---|---|---|
| Energy | 1,671 kJ / 395 kcal | 20% | 1,003 kJ / 237 kcal |
| Fat | 4.4 g | 6% | 2.6 g |
| Saturated fat | 0.7 g | 3% | 0.42 g |
| Carbohydrates | 73 g | 28% | 44 g |
| Sugars | 3 g | 3% | 1.8 g |
| Added sugars | 0 g | 0 g | |
| Polyols | 0 g | 0 g | |
| Fibre | 4.5 g | 18% | 2.7 g |
| Protein | 13 g | 27% | 8 g |
| Salt | < 0.01 g | 0% | < 0.01 g |
| Cholesterol | 0 mg | 0 mg | |
| Alcohol | 0 % vol | ||
| Vitamin C | 0 mg | 0 mg | |
| Calcium | 16 mg | 9.8 mg | |
| Iron | 2.2 mg | 1.3 mg | |
| Magnesium | 231 mg | 139 mg | |
| Potassium | 460 mg | 276 mg | |
| Zinc | 2.4 mg | 1.4 mg | |
| Fruits, vegetables & legumes | 0 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 57 products in the category “Buckwheat”.
Ingredients
sarrasin biologique
Allergens
No allergens declared on the label.
May contain traces of
Additives
No E-number additives were identified in the ingredient list.
Frequently asked questions
How many calories are in Kasha?
Kasha contains 395 kcal per 100 g, which is about 237 kcal per serving of 60 g.
Is Kasha vegan?
Yes. Based on its ingredient list, Kasha does not contain animal-derived ingredients.
Does Kasha contain palm oil?
No palm oil was detected in the ingredient list of Kasha.
Which additives does Kasha contain?
No E-number additives were identified in the ingredient list of Kasha.
