Product visual : Smoked sausage Eckrich | ||||||||||||||||||||||||||||||||||||
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Smoked sausage Eckrich
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||
The product has the EAN code 0027815300422, it is called Smoked sausages, Smoked sausage of the brand Eckrich. It contains 4 additives the details of which can be found below. This product can be assigned to the following categories: Meats, Prepared meats, Sausages, Smoked sausages. | ||||||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||||||
ENERGY
1,343 KJ
321 kcal
16%
FAT
26.8g
HIGH
38%
SATURED
10.7g
HIGH
54%
SUGAR
7.1g
MEDIUM
3%
SALT
2.2g
HIGH
36%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : E Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||||||||||
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Each 100g portion of the product "Smoked sausage Eckrich " contains 321 kcal (1,343 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||||||||
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meat ingredients (pork, beef), mechanically separated turkey, water, corn syrup, contains 2% or less of dextrose, flavorings, autolyzed yeast, modified food starch, mechanically separated chicken, monosodium glutamate, potassium and sodium lactate, salt, sodium diacetate, sodium nitrite, sodium phosphate, vitamin c (ascorbic acid). | ||||||||||||||||||
Should not contain palm oil. Gluten free | ||||||||||||||||||
Additives : | ||||||||||||||||||
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Allergens : | ||||||||||||||||||
No allergens noted by contributors, check ingredients if available. | ||||||||||||||||||
Presence of possible traces of : | ||||||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0027815300422 corresponds to the product Smoked sausage described above.
Other products such as "Smoked sausages" :