Jambon cuit Le Porc Francais
Presentation of the product
Product visual : Jambon cuit Le Porc Francais | ||||||||||||||||||||||||||
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 Jambon cuit Le Porc Francais
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 3346650210558, it is called Jambon cuit of the brand Le Porc Francais. It contains 3 additives the details of which can be found below. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
2,477 KJ
592 kcal
30%
FAT
5.4g
MEDIUM
8%
SATURED
1.7g
MEDIUM
8%
SUGAR
0.4g
LOW
0%
SALT
1.5g
HIGH
25%
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 | ||||||||||||||||||||||||||
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How many calories in the product Jambon cuit ?
Each 100g portion of the product "Jambon cuit Le Porc Francais " contains 592 kcal (2,477 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 49 kcal (205 KJ)
- Proteins : 92 kcal (385 KJ)
- Carbohydrates : 2 kcal (8 KJ)
Ingredients, composition
Ingredients : | ||||||||||||
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jambon cuit supérieur sans couenne 40 tranches inarédients • jambon de porc frais cuit au bouillon (eau, sirop de glucose, sel, lrttose, aromes naturels, saccharose, extrait de levure anti oxydant e300, e301, extrait d'épices), eau, sel, sel de guérande, dextrose, bouillon naturel de porc, conservateur: e250, anti oxydant: e316. porc origine france vpf. traces possibles de fruit à coque. | ||||||||||||
 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 3346650210558
The EAN code 3346650210558 corresponds to the product Jambon cuit described above.