Product visual : Hot links smoked sausage | ||||||||||||||||||||||||||||||||||||||
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![]() Hot links smoked sausage
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||||
The product has the EAN code 0077782024517, it is called Sausages, Hot links smoked sausage. 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
1,393 KJ
333 kcal
17%
FAT
27.3g
HIGH
39%
SATURED
9.1g
HIGH
45%
SUGAR
4.6g
LOW
2%
SALT
2.0g
HIGH
33%
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 "Hot links smoked sausage " contains 333 kcal (1,393 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 and less than 2% of the following: corn syrup, hydrolyzed skim milk protein, salt, potassium lactate, chili pepper, spices, paprika, mustard flour, natural flavors, sodium phosphate, jalapeno pepper powder, sodium diacetate, sodium erythorbate, garlic powder, sodium nitrite, collagen casing. | ||||||||||||||||||
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 0077782024517 corresponds to the product Hot links smoked sausage described above.
Other products such as "Sausages" :