Carpaccio di Bresaola Rigamonti Rigamonti 90 g
Presentation of the product
Product visual : Carpaccio di Bresaola Rigamonti Rigamonti | ||||||||||||||||||||||||||
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 Carpaccio di Bresaola Rigamonti Rigamonti 90 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 2000000072073, it is called Bresaola, Carpaccio di Bresaola Rigamonti of the brand Rigamonti, it is distributed with a quantity of 90 g. It contains 2 additives the details of which can be found below. This product can be assigned to the following categories: Carni, Manzo, Preparazioni a base di carne, Preparazioni a base di manzo, Carni essiccate, Bresaola. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
527 KJ
126 kcal
6%
FAT
2.2g
LOW
3%
SATURED
1.2g
LOW
6%
SUGAR
0.5g
LOW
0%
SALT
3.6g
HIGH
60%
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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How many calories in the product Carpaccio di Bresaola Rigamonti ?
Each 100g portion of the product "Carpaccio di Bresaola Rigamonti Rigamonti 90 g" contains 126 kcal (527 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 20 kcal (84 KJ)
- Proteins : 108 kcal (452 KJ)
- Carbohydrates : 2 kcal (8 KJ)
Ingredients, composition
Ingredients : | |||||||||
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carne bovina, sale, destrosio, aromi naturali, conservanti: e250, e252 | |||||||||
 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. |
EAN code 2000000072073
The EAN code 2000000072073 corresponds to the product Carpaccio di Bresaola Rigamonti described above.
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