Product visual : Red hot polish sausage, red hot | ||||||||||||||||||||||||||||||||||||
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![]() Red hot polish sausage, red hot
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||
The product has the EAN code 0049646990474, it is called Sausages, Red hot polish sausage, red hot. 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. | ||||||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||||||
ENERGY
837 KJ
200 kcal
10%
FAT
12.7g
MEDIUM
18%
SATURED
4.6g
MEDIUM
23%
SUGAR
3.6g
LOW
1%
SALT
3.3g
HIGH
55%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D 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 "Red hot polish sausage, red hot " contains 200 kcal (837 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||||||||
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vinegar brine consisting of water, vinegar, salt, fd&c red no. 40, mustard seed, chili peppers, flavoring. beef heart meat, beef, pork, water, salt, contains less than 2% of corn syrup, potassium lactate, flavorings, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite. | ||||||||||||||||||
Should not contain palm oil. Gluten free | ||||||||||||||||||
Additives : | ||||||||||||||||||
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Allergens : | ||||||||||||||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||||||||||||||
Presence of possible traces of : | ||||||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0049646990474 corresponds to the product Red hot polish sausage, red hot described above.
Other products such as "Sausages" :