Salsifis 1/2 Notre Jardin, Marque Repère 250 g
Presentation of the product
Product visual : Salsifis 1/2 Notre Jardin,Marque Repère | ||||||||||||||||||||||||||||
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 Salsifis 1/2 Notre Jardin, Marque Repère 250 g
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 3564700004944, it is called Canned salsifis, Salsifis 1/2 of the brand Notre Jardin, Marque Repère, it is distributed with a quantity of 250 g. It contains 2 additives the details of which can be found below. This product can be assigned to the following categories: Aliments et boissons à base de végétaux, Aliments d'origine végétale, Conserves, Aliments à base de fruits et de légumes, Aliments à base de plantes en conserve, Légumes et dérivés, Légumes en conserve, Salsifis en conserve. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
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ENERGY
130 KJ
31 kcal
2%
FAT
0.2g
LOW
0%
SATURED
0.1g
LOW
1%
SUGAR
4.7g
LOW
2%
SALT
0.7g
MEDIUM
11%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : A
Nova score 3 : Processed foods
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How many calories in the product Salsifis 1/2 ?
Each 100g portion of the product "Salsifis 1/2 Notre Jardin, Marque Repère 250 g" contains 31 kcal (130 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 2 kcal (8 KJ)
- Proteins : 5 kcal (21 KJ)
- Carbohydrates : 19 kcal (79 KJ)
Ingredients, composition
Ingredients : | |||||||||
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salsifis, eau, sel, acidifiant : acide citrique, antioxydant : acide ascorbique. | |||||||||
 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 3564700004944
The EAN code 3564700004944 corresponds to the product Salsifis 1/2 described above.
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