Haldiram's boondi masala Haldiram's
Presentation of the product
Product visual : Haldiram's boondi masala Haldiram's | ||||||||||||||||||||||||||||||||
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 Haldiram's boondi masala Haldiram's
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EAN-13 code : | ||||||||||||||||||||||||||||||||
The product has the EAN code 8904063200471, it is called Snacks, Haldiram's boondi masala of the brand Haldiram's. It contains various allergens and 1 additives the details of which can be found below. This product can be assigned to the following categories: Snacks. | ||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||
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ENERGY
2,272 KJ
543 kcal
27%
FAT
40.0g
HIGH
57%
SATURED
8.6g
HIGH
43%
SUGAR
40.0g
HIGH
15%
SALT
2.1g
HIGH
36%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D
Nova score 3 : Processed foods
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Description : | ||||||||||||||||||||||||||||||||
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How many calories in the product Haldiram's boondi masala ?
Each 100g portion of the product "Haldiram's boondi masala Haldiram's " contains 543 kcal (2,272 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 360 kcal (1,506 KJ)
- Proteins : 34 kcal (142 KJ)
- Carbohydrates : 160 kcal (669 KJ)
Ingredients, composition
Ingredients : | ||||||
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chickpeas pulse flour (50%), vegetable oil (peanut, corn , cotton seed), starch (sago) salt, red chili powder, black pepper powder, mango powder, mace powder, nutmeg powder, cumin powder, cardamon powder, cinnamon powder, coriander powder, asafoetida powder and citric acid powder (e 330) | ||||||
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 8904063200471
The EAN code 8904063200471 corresponds to the product Haldiram's boondi masala described above.
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