Product visual : Cervelas qualité supérieure Herta | ||||||||||||||||||||||||||||
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![]() Cervelas qualité supérieure Herta 400 g
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 7613034684844, it is called Saveloy, Cervelas qualité supérieure of the brand Herta, it is distributed with a quantity of 400 g. It contains various allergens and 6 additives the details of which can be found below. This product can be assigned to the following categories: Viandes, Charcuteries, Saucisses, Cervelas. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
ENERGY
1,159 KJ
277 kcal
14%
FAT
25.0g
HIGH
36%
SATURED
8.8g
HIGH
44%
SUGAR
1.0g
LOW
0%
SALT
2.0g
HIGH
33%
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 : | ||||||||||||||||||||||||||||
Location of production and sales | ||||||||||||||||||||||||||||
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Each 100g portion of the product "Cervelas qualité supérieure Herta 400 g" contains 277 kcal (1,159 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | |||||||||||||||||||||
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viande de porc 80%, eau, gras de porc, sel, sucre, = épices (céleri), dextrose, arômes : (blė, céleri), extraits d'épices, stabilisants : e450, e452 antioxydants : erythorbate de sodium, acide ascorbique; conservateur : nitrite de sodium; acidifiants : delta glucono lactone, acide citrique ; colorant : carmins. peut contenir de la moutarde. | |||||||||||||||||||||
![]() Should not contain palm oil. Contains gluten | |||||||||||||||||||||
Additives : | |||||||||||||||||||||
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Allergens : | |||||||||||||||||||||
Substances likely to cause intolerances and allergies: | |||||||||||||||||||||
Presence of possible traces of : | |||||||||||||||||||||
The EAN code 7613034684844 corresponds to the product Cervelas qualité supérieure described above.
Other products such as "Saveloy" :