Product visual : Jambon Supérieur aux Herbes, 2 tranches Le Fleuron de la Réunion | ||||||||||||||||||||||||||||
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![]() Jambon Supérieur aux Herbes, 2 tranches Le Fleuron de la Réunion 80g
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 3700337101506, it is called Jambons aux herbes, Jambon Supérieur aux Herbes, 2 tranches of the brand Le Fleuron de la Réunion, it is distributed with a quantity of 80g. It contains various allergens and 1 additives the details of which can be found below. This product can be assigned to the following categories: Viandes, Charcuteries, Jambons, Jambons blancs, Jambons aux herbes. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
ENERGY
791 KJ
189 kcal
9%
FAT
13.0g
MEDIUM
19%
SATURED
5.0g
MEDIUM
25%
SUGAR
0.5g
LOW
0%
SALT
2.3g
HIGH
38%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D 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 "Jambon Supérieur aux Herbes, 2 tranches Le Fleuron de la Réunion 80g" contains 189 kcal (791 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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jambon de porc, gras de porc, eau , sel, sucres (lactose*, dextrose, saccharose), herbes de provence, anti oxydant e316, anti agglomérant e551, conservateur: e250, aromes, plante aromatique | ||||||
![]() 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. |
The EAN code 3700337101506 corresponds to the product Jambon Supérieur aux Herbes, 2 tranches described above.
Other products such as "Jambons aux herbes" :