Fenchel Salami Wiltmann 80g
Presentation of the product
Product visual : Fenchel Salami Wiltmann | ||||||||||||||||||||||||||
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 Fenchel Salami Wiltmann 80g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 4001956213465, it is called Wurst in scheiben, Fenchel Salami of the brand Wiltmann, it is distributed with a quantity of 80g. It contains 2 additives the details of which can be found below. This product can be assigned to the following categories: Wurst in Scheiben. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
1,590 KJ
380 kcal
19%
FAT
30.0g
HIGH
43%
SATURED
12.0g
HIGH
60%
SUGAR
1.0g
LOW
0%
SALT
4.2g
HIGH
70%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : E
Nova score 3 : 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 Fenchel Salami ?
Each 100g portion of the product "Fenchel Salami Wiltmann 80g" contains 380 kcal (1,590 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 270 kcal (1,130 KJ)
- Proteins : 104 kcal (435 KJ)
- Carbohydrates : 4 kcal (17 KJ)
Ingredients, composition
Ingredients : | |||||||||
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schweinefleisch, jodiertes speisesalz (speisesalz, kaliumiodat), traubenzucker, gewürze, 0,5% fenchel, gewürzextrakt, antioxidationsmittel: natriumascorbat; konservierungsstoff: natriumnitrit; reifekulturen. 100 g salami, hergestellt aus 150 g schweinefleisch. | |||||||||
 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 4001956213465
The EAN code 4001956213465 corresponds to the product Fenchel Salami described above.
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