CABILLAUD Huile d'olive & Basilic CAP OCEAN 200 .gr (2×100 gr)
Presentation of the product
Product visual : CABILLAUD Huile d'olive & Basilic CAP OCEAN | ||||||||||||||||||||||||||||
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 CABILLAUD Huile d'olive & Basilic CAP OCEAN 200 .gr (2×100 gr)
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 12298587, it is called Preparation a base de cabillaud, CABILLAUD Huile d'olive & Basilic of the brand CAP OCEAN, it is distributed with a quantity of 200 .gr (2×100 gr). It contains various allergens and 2 additives the details of which can be found below. This product can be assigned to the following categories: Produits de la mer, Préparation à base de CABILLAUD. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
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ENERGY
611 KJ
146 kcal
7%
FAT
6.7g
MEDIUM
10%
SATURED
0.9g
LOW
5%
SUGAR
3.6g
LOW
1%
SALT
1.0g
MEDIUM
17%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : B
Nova score 4 : Highly processed foods
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How many calories in the product CABILLAUD Huile d'olive & Basilic ?
Each 100g portion of the product "CABILLAUD Huile d'olive & Basilic CAP OCEAN 200 .gr (2×100 gr)" contains 146 kcal (611 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 60 kcal (251 KJ)
- Proteins : 69 kcal (289 KJ)
- Carbohydrates : 14 kcal (59 KJ)
Ingredients, composition
Ingredients : | |||||||||
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cabillaud (92%) ; huile d'olive vierge extra (3%) ;flocon de pomme de terre ; amidon modifié ; épaississant : methylcellulose ; basilic (0,4%) ; sel. | |||||||||
Should not contain palm oil. Gluten free | |||||||||
Additives : | |||||||||
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Allergens : | |||||||||
Substances likely to cause intolerances and allergies: | |||||||||
Presence of possible traces of : | |||||||||
EAN code 12298587
The EAN code 12298587 corresponds to the product CABILLAUD Huile d'olive & Basilic described above.
Suggestion of similar products
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