Jambon traditionnel Saint Alby, Lidl
Presentation of the product
Product visual : Jambon traditionnel Saint Alby,Lidl | ||||||||||||||||||||||||||||
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 Jambon traditionnel Saint Alby, Lidl
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 2205882003363, it is called Jambon traditionnel of the brand Saint Alby, Lidl. It contains 2 additives the details of which can be found below. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
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ENERGY
615 KJ
147 kcal
7%
FAT
7.0g
MEDIUM
10%
SATURED
3.5g
MEDIUM
18%
SUGAR
1.0g
LOW
0%
SALT
1.9g
HIGH
32%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nova score 4 : Highly processed foods
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Location of production and sales | ||||||||||||||||||||||||||||
How many calories in the product Jambon traditionnel ?
Each 100g portion of the product "Jambon traditionnel Saint Alby, Lidl " contains 147 kcal (615 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 63 kcal (264 KJ)
- Proteins : 80 kcal (335 KJ)
- Carbohydrates : 4 kcal (17 KJ)
Ingredients, composition
Ingredients : | |||||||||
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viande de porc (origine ue), sel nitrité (sel, conservateur sodium), extraits d'épices, épices, dextrose, antioxydant : ascorbate de sodium ; fumée de bois de hêtre. conseil : pour plus de saveur, sortez le jambon de son emballage 5 minutes avant de le déguster. conditionné sous atmosphère protectrice. a conserver à +40c maximum. après ouverture, à consommer sous 2 ou 3 jours. | |||||||||
 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 2205882003363
The EAN code 2205882003363 corresponds to the product Jambon traditionnel described above.