Product visual : Smoky Hollow Smoked Sausage Bryan | ||||||||||||||||||||||||||||||||||||
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![]() Smoky Hollow Smoked Sausage Bryan
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||
The product has the EAN code 0053400232007, it is called Smoked sausages, Smoky Hollow Smoked Sausage of the brand Bryan. It contains 5 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
1,272 KJ
304 kcal
15%
FAT
26.8g
HIGH
38%
SATURED
8.9g
HIGH
45%
SUGAR
3.6g
LOW
1%
SALT
2.1g
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 "Smoky Hollow Smoked Sausage Bryan " contains 304 kcal (1,272 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | |||||||||||||||||||||
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pork, water, mechanically separated turkey, beef, corn syrup, contains 2% or less; salt, potassium lactate, flavoring, dextrose, sodium phosphate, paprika (ground and extractive), sodium diacetate, monosodium glutamate, sodium erythorbate, sodium nitrite. | |||||||||||||||||||||
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 0053400232007 corresponds to the product Smoky Hollow Smoked Sausage described above.
Other products such as "Smoked sausages" :