Product visual : Endives au jambon Thiriet | ||||||||||||||||||||||||||||
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Endives au jambon Thiriet 350g
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 3292590886097, it is called Endives with ham, Endives au jambon of the brand Thiriet, it is distributed with a quantity of 350g. It contains various allergens and 4 additives the details of which can be found below. This product can be assigned to the following categories: Surgelés, Plats préparés, Plats préparés surgelés, Endives au jambon. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
ENERGY
381 KJ
91 kcal
5%
FAT
5.3g
MEDIUM
8%
SATURED
1.9g
MEDIUM
10%
SUGAR
4.1g
LOW
2%
SALT
0.8g
MEDIUM
13%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : B Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||
Each 100g portion of the product "Endives au jambon Thiriet 350g" contains 91 kcal (381 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | |||||||||||||||
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endives cuites 31%, eau, jambon cuit supérieur 17% (jambon de porc (origine france) 92%, sel, sirop de glucose, dextrose, conservateurs : ascorbate de sodium - nitrite de sodium), emmental 6%, jus des endives, farine de blé, margarine (huile de colza, eau, émulsifiant : mono - et diglycérides d'acides gras, sel, acidifiant : acide citrique), lait écrémé en poudre, arômes naturels, sel, poivre | |||||||||||||||
May contain palm oil ingredients. Contains gluten | |||||||||||||||
Additives : | |||||||||||||||
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Allergens : | |||||||||||||||
Substances likely to cause intolerances and allergies: | |||||||||||||||
Presence of possible traces of : | |||||||||||||||
The EAN code 3292590886097 corresponds to the product Endives au jambon described above.
Other products such as "Endives with ham" :