Product visual : Lasagna boloñesa Hacendado | ||||||||||||||||||||||||||
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![]() Lasagna boloñesa Hacendado
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 8480000044877, it is called Bolognese lasagne, Lasagna boloñesa of the brand Hacendado. It contains various allergens and 1 additives the details of which can be found below. This product can be assigned to the following categories: Comidas preparadas, Platos de pasta, Lasaña preparada, Lasaña boloñesa. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
636 KJ
152 kcal
8%
FAT
7.0g
MEDIUM
10%
SATURED
3.5g
MEDIUM
18%
SUGAR
13.0g
HIGH
5%
SALT
1.1g
MEDIUM
18%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : C Nova score 3 : Processed foods
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Description : | ||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||
Each 100g portion of the product "Lasagna boloñesa Hacendado " contains 152 kcal (636 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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salsa boloñesa (50 %: mezcla de carne de vacuno y porcino (35%*), tomate (35%*) (tomate y corrector de acidez [ácido citrico] agua, cebolla (4,7%*), almidón de arroz, aceite de oliva, azúcar, sal, ajo (ajo, sal, corrector de acidez [ácido citrico]), albahaca, oregano, pimienta negra y romero. bechamel (31%): agua, leche, harina de trigo, mantequilla, sal, nuez moscada y pimienta blanca, pasta (13%): sémola de trigo, huevo y agua, mezcla de quesos (69%): mezcla de quesos: mozzarella, cheddar y emmental. | ||||||
![]() 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 8480000044877 corresponds to the product Lasagna boloñesa described above.
Other products such as "Bolognese lasagne" :