Product visual : Framboises gelée pulpeuse La Cour d'Orgères | ||||||||||||||||||||||||||
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Framboises gelée pulpeuse La Cour d'Orgères 250 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 3760194183565, it is called Raspberry jellies, Framboises gelée pulpeuse of the brand La Cour d'Orgères, it is distributed with a quantity of 250 g. It contains 1 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, Snacks, Aliments à base de fruits et de légumes, Produits à tartiner, Snacks sucrés, Petit-déjeuners, Confiseries, Fruits et produits dérivés, Pâtes à tartiner végétales, Produits à tartiner sucrés, Confitures et marmelades, Pâtes de fruits, Gelées de fruits, Gelées de framboises. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
1,151 KJ
275 kcal
14%
FAT
0.6g
LOW
1%
SATURED
-
LOW
0%
SUGAR
55.0g
HIGH
21%
SALT
0.1g
LOW
2%
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 "Framboises gelée pulpeuse La Cour d'Orgères 250 g" contains 275 kcal (1,151 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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framboises 60%, sucres, gélifiant (pectine) | ||||||
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. |
The EAN code 3760194183565 corresponds to the product Framboises gelée pulpeuse described above.
Other products such as "Raspberry jellies" :