Product visual : Salami naturalne Bell | ||||||||||||||||||||||||||
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![]() Salami naturalne Bell 60 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 5901752571969, it is called Kiełbasa, Salami naturalne of the brand Bell, it is distributed with a quantity of 60 g. It contains 5 additives the details of which can be found below. This product can be assigned to the following categories: Mięsa, Mięsa przetworzone, en:Cured sausages, en:Salami, Kiełbasa. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
1,849 KJ
442 kcal
22%
FAT
40.0g
HIGH
57%
SATURED
17.0g
HIGH
85%
SUGAR
3.1g
LOW
1%
SALT
3.7g
HIGH
62%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : E Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||
Each 100g portion of the product "Salami naturalne Bell 60 g" contains 442 kcal (1,849 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||||||||
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mięso wieprzowe, tłuszcz wieprzowy, sól, pieprz, czosnek, glukoza, cukier, syrop glukozowy, barwnik: koszenila, przeciwutleniacze: kwas askorbinowy, askorbinian sodu, ekstrakty z rozmarynu; aromat naturalny, maltodekstryna, substancja konserwująca: azotyn sodu; kultury starterowe. 100 g produktu wyprodukowano ze 124 g mięsa wieprzowego. | ||||||||||||||||||
![]() 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 5901752571969 corresponds to the product Salami naturalne described above.
Other products such as "Kiełbasa" :