Green Olives With Anchovy Netto Netto
Presentation of the product
Product visual : Green Olives With Anchovy Netto Netto | ||||||||||||||||||||||||||||
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 Green Olives With Anchovy Netto Netto
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 3250391082407, it is called Green Olives With Anchovy Netto of the brand Netto. It contains various allergens and 4 additives the details of which can be found below. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
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ENERGY
607 KJ
145 kcal
7%
FAT
15.0g
MEDIUM
21%
SATURED
3.0g
MEDIUM
15%
SUGAR
-
LOW
0%
SALT
3.5g
HIGH
58%
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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Description : | ||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||
How many calories in the product Green Olives With Anchovy Netto ?
Each 100g portion of the product "Green Olives With Anchovy Netto Netto " contains 145 kcal (607 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 135 kcal (565 KJ)
- Proteins : 5 kcal (21 KJ)
Ingredients, composition
Ingredients : | |||||||||||||||
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olives, eau, farce à l'anchois 5% (anchois (poisson) épaississant : alginate de sodium) sel/ exfiausteur de goût : glutamate 4e sodium, acidifiants : acide citrique aciae lactique, anti oxygène : acide ascorbique. trace éventuelle d'amande. conseils et informations consommer | |||||||||||||||
 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 : | |||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
EAN code 3250391082407
The EAN code 3250391082407 corresponds to the product Green Olives With Anchovy Netto described above.