Poulpe sélection cuit Nuchar 190 g
Presentation of the product
Product visual : Poulpe sélection cuit Nuchar | ||||||||||||||||||||||||||
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 Poulpe sélection cuit Nuchar 190 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 8425876103525, it is called Poulpe, Poulpe sélection cuit of the brand Nuchar, it is distributed with a quantity of 190 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: Poulpe. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
268 KJ
64 kcal
3%
FAT
0.8g
LOW
1%
SATURED
0.3g
LOW
2%
SUGAR
0.8g
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 : C
Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||
Location of production and sales | ||||||||||||||||||||||||||
How many calories in the product Poulpe sélection cuit ?
Each 100g portion of the product "Poulpe sélection cuit Nuchar 190 g" contains 64 kcal (268 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 7 kcal (29 KJ)
- Proteins : 66 kcal (276 KJ)
- Carbohydrates : 3 kcal (13 KJ)
Ingredients, composition
Ingredients : | |||||||||||||||||||||
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poulpe cuit (octopus vulgaris), sel, amidon de riz, protéine de lait, stabilisant : (e451, e452 et e415), antioxydant : (e316, e331 et e224 (sulfites)). | |||||||||||||||||||||
 Should not contain palm oil. Gluten free | |||||||||||||||||||||
Additives : | |||||||||||||||||||||
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Allergens : | |||||||||||||||||||||
Substances likely to cause intolerances and allergies: | |||||||||||||||||||||
Presence of possible traces of : | |||||||||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
EAN code 8425876103525
The EAN code 8425876103525 corresponds to the product Poulpe sélection cuit described above.
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