Blanc de Poulet - 4 Tranches Netto 180 g
Presentation of the product
Product visual : Blanc de Poulet - 4 Tranches Netto | ||||||||||||||||||||||||||
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 Blanc de Poulet - 4 Tranches Netto 180 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 3250390792598, it is called Poultry hams, Blanc de Poulet - 4 Tranches of the brand Netto, it is distributed with a quantity of 180 g . It contains 2 additives the details of which can be found below. This product can be assigned to the following categories: Viandes, Charcuteries, Frais, Volailles, Poulets, Charcuteries cuites, Blancs de poulet, Jambons de volaille. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
410 KJ
98 kcal
5%
FAT
2.9g
LOW
4%
SATURED
0.9g
LOW
5%
SUGAR
1.2g
LOW
0%
SALT
2.7g
HIGH
45%
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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Location of production and sales | ||||||||||||||||||||||||||
How many calories in the product Blanc de Poulet - 4 Tranches ?
Each 100g portion of the product "Blanc de Poulet - 4 Tranches Netto 180 g " contains 98 kcal (410 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 26 kcal (109 KJ)
- Proteins : 77 kcal (322 KJ)
- Carbohydrates : 5 kcal (21 KJ)
Ingredients, composition
Ingredients : | |||||||||
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filet de poulet (85 %), eau, sel, dextrose, stabilisants : polyphosphates ,arômes et arôme de fumée, conservateur : nitrite de sodium. | |||||||||
 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 3250390792598
The EAN code 3250390792598 corresponds to the product Blanc de Poulet - 4 Tranches described above.
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