Product visual : Fuet con Carne de Cerdo Ibérico Campofrio | ||||||||||||||||||||||||||
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Fuet con Carne de Cerdo Ibérico Campofrio 150 gr
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 8410320249010, it is called Fouets catalans, Fuet con Carne de Cerdo Ibérico of the brand Campofrio, it is distributed with a quantity of 150 gr. It contains 5 additives the details of which can be found below. This product can be assigned to the following categories: Viandes, Charcuteries, Saucisses, Saucisses françaises, Saucisses espagnoles, Fouets catalans. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
2,000 KJ
478 kcal
24%
FAT
42.0g
HIGH
60%
SATURED
15.3g
HIGH
77%
SUGAR
1.0g
LOW
0%
SALT
3.8g
HIGH
63%
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 | ||||||||||||||||||||||||||
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Each 100g portion of the product "Fuet con Carne de Cerdo Ibérico Campofrio 150 gr" contains 478 kcal (2,000 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||||||||
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viande et george de porc,viande de porc ibérique (31g de viande utilisés pour la préparation de 100 gr de produit fini), lait en poudre, sel, épices, sucre, dextrose,, antioxydants (e-301, e-392) conservateur (e-252, e-250), ferment, colorant (e-120) | ||||||||||||||||||
Should not contain palm oil. Gluten free | ||||||||||||||||||
Additives : | ||||||||||||||||||
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Allergens : | ||||||||||||||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||||||||||||||
Presence of possible traces of : | ||||||||||||||||||
The EAN code 8410320249010 corresponds to the product Fuet con Carne de Cerdo Ibérico described above.
Other products such as "Fouets catalans" :