Product visual : Merguez Saviel France | ||||||||||||||||||||||||||
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![]() Merguez Saviel France
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 3250392356170, it is called Merguez, Merguez of the brand Saviel France. It contains 5 additives the details of which can be found below. This product can be assigned to the following categories: Viandes, Charcuteries, Saucisses, Merguez. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
1,017 KJ
243 kcal
12%
FAT
19.0g
MEDIUM
27%
SATURED
9.2g
HIGH
46%
SUGAR
2.2g
LOW
1%
SALT
1.9g
HIGH
32%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : E Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||
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Each 100g portion of the product "Merguez Saviel France " contains 243 kcal (1,017 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||||||||
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viande de boeuf [origine : france] 77%, eau, viande d'agneau [origine : ue ou hors ue] 4%, gras de boeuf et dlagneau, acidifiant:e326, sel, dextrose de maïs, épices et aromates cumin,ail, piment de cayenne), poudre de betterave rouge, arômes e extrait d'épice, conservateur : e262, sirop de glucose de blé, antioxydants . e301-e300; colorant : el 20; boyau (collagène bovin, eau, cellulose). | ||||||||||||||||||
![]() Should not contain palm oil. Gluten free | ||||||||||||||||||
Additives : | ||||||||||||||||||
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Allergens : | ||||||||||||||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||||||||||||||
Presence of possible traces of : | ||||||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 3250392356170 corresponds to the product Merguez described above.
Other products such as "Merguez" :