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Feuilletés à la lotte et aux noix de St-Jacques - Deluxe

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Feuilletés à la lotte et aux noix de St-Jacques - Deluxe

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Barcode: 20929718

Brands: Deluxe

Categories: Meals, Puff pastry meals

Stores: Lidl

Countries where sold: France

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Health

Ingredients

  • icon

    102 ingredients

    : édients : Garniture (60,7%) : crème fraîche (lait), eau, 7,9% lotte (poissons), It-Jacques (mollusques), champignons de Paris, 4% pleurotes, crevettes (crustacés) Istacés), eau, sel, colorant : extrait de paprika ; acidifiants : acide citrique, citrates de sodiu alotes, beurre (lait), farine de blé, carottes, vin blanc, fond de poisson, (fumet de billaud (poissons), extrait de saumon (poissons), eau, sèl), maltodextrine, extrait de mo trait de moule (mollusques), sel), sel, fond de poulet (os, viande et graisse de poulet, eau, s lalote, dextrose, poudre de légumes, vin blanc réduit, vinaigre d'alcool réduit, arôm ncentrés de légumes (contient céleri), extrait de levure, sirop de glucose, lactose, protéine t), gelée (gélatine alimentaire, sel, dextrose, acidifiants acide citrique ; acétates de sodil jmes), jus concentré de citron, sel, gingembre, persil, poivre, dextrose, épices dont safri traits d' épices, colorant : cochenille. Pâte feuilletée (39,3%) : farine (farine de blé, farine les, farine de blé malté, agent de traitement de la farine : acide ascorbique), beurre (beurre (la )lorant : caroténoïdes), eau, sel, jaune d'œuf en poudre, jaune d'œuf. (Pourcentages exprim Ir le total de la recette). Traces éventuelles de moutarde, de soja et de fruits à coque. de Saint-Jacques* :A= Ecosse : Chlam so ercularis pêchées au chalut ou à la drague dans l'Atlantiqut (toutes zones de la zone FAO no 27 e ou B = Pérou :Argopecten purpuratus elevées dans la parti }ud-Est de l'Océan Pacifique (zone FAO n08 ) et/ou C = Argentine : Zygochlamys patagonica pêchées dans li )artje SudOuest de l'Atlantique (zone FAO n 41) et/ou D = Vietnam : Chlamys nobilis pêche artisanale dant 'Océan pacifique (zone Pacifique, centre-ouest FAO no 71) et/ou E = Mexique : Argopecten circularis artisanale dans l'Océan Pacifique (zone Pacifique, centre-est FAO no 77) et/ou = Canada : Argopecter irradians pêchées à la drague dans l'Océan Pacifique (zone Pacifique, nord-ouest FAO no 61)). *La lettre située à côté du NO de lot identifie l'origine de la Noix de Saint-Jacques de ce produit O www.tidl.fr/poissons 30nseil de préparation : au four traditionnel : préchauffer votre four à 2100C (th. 7)
    Allergens: Celery, Crustaceans, Eggs, Fish, Gluten, Milk, Molluscs
    Traces: Mustard, None, Nuts, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E120 - Cochineal
    • Additive: E160 - Carotenoids
    • Additive: E160c - Paprika extract
    • Additive: E428 - Gelatine
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • Ingredient: Maltodextrin

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fresh cream, Burbot, Shrimp, Butter, Fish stock, Salmon, Chicken broth, Bone, Meat, Chicken fat, Lactose, E428, E120, Butter, Butter, Egg yolk powder, Egg yolk, Scallop

    Some ingredients could not be recognized.

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    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Burbot, Shrimp, Fish stock, Salmon, Chicken broth, Bone, Meat, Chicken fat, E428, E120, Scallop

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : édients (Garniture 60.7%), crème fraîche, eau, lotte 7.9%, It-Jacques, champignons de Paris, pleurotes 4%, crevettes, Istacés, eau, sel, colorant (extrait de paprika), acidifiants (acide citrique), citrates de sodiu alotes, beurre, farine de blé, carottes, vin blanc, fond de poisson (fumet de billaud, saumon, eau, sèl), maltodextrine, extrait de mo trait de moule, sel, sel, fond de poulet (os, viande, graisse de poulet, eau, s lalote, dextrose, légumes, vin blanc réduit, vinaigre d'alcool réduit, arôm ncentrés de légumes, extrait de levure, sirop de glucose, lactose, protéine t), gelée (gélatine alimentaire, sel, dextrose, acidifiants (acide citrique), acétates de sodil jmes), jus concentré de citron, sel, gingembre, persil, poivre, dextrose, épices dont safri traits d' épices, colorant (cochenille, Pâte feuilletée), farine (farine de blé, farine les, farine de blé malté, agent de traitement de la farine (acide ascorbique)), beurre (beurre, lorant (caroténoïdes)), eau, sel, jaune d'œuf en poudre, jaune d'œuf (), de Saint-Jacques (A= Ecosse), Chlam so ercularis pêchées au chalut et à la drague dans l'Atlantiqut (toutes zones de la zone FAO no 27 e et B = Pérou (Argopecten purpuratus elevées dans la parti }ud-Est de l'Océan Pacifique (zone FAO n08)), C = Argentine (Zygochlamys patagonica pêchées dans li)), artje SudOuest de l'Atlantique (zone FAO n 41), D = Vietnam (Chlamys nobilis pêche artisanale dant 'Océan pacifique, zone Pacifique), centre-ouest FAO no 71, E = Mexique (Argopecten circularis artisanale dans l'Océan Pacifique, zone Pacifique), centre-est FAO no 77, = Canada (Argopecter irradians pêchées à la drague dans l'Océan Pacifique, zone Pacifique), nord-ouest FAO no 61, La lettre située à côté du NO de lot identifie l, poissons 30nseil de préparation (au four traditionnel), préchauffer votre four à 2100C
    1. édients -> fr:edients - percent_min: 60.7 - percent_max: 60.7
      1. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 60.7 - percent: 60.7 - percent_max: 60.7
    2. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 7.9 - percent_max: 11.5
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.9 - percent_max: 11.5
    4. lotte -> en:burbot - vegan: no - vegetarian: no - ciqual_food_code: 26249 - percent_min: 7.9 - percent: 7.9 - percent_max: 7.9
    5. It-Jacques -> fr:it-jacques - percent_min: 4 - percent_max: 7.59999999999998
    6. champignons de Paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 4 - percent_max: 4.87499999999999
    7. pleurotes -> en:oyster-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20114 - percent_min: 4 - percent: 4 - percent_max: 3.1
    8. crevettes -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 1.91666666666666
    9. Istacés -> fr:istaces - percent_min: 0 - percent_max: 1.64285714285714
    10. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.4375
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.88
    12. colorant -> en:colour - percent_min: 0 - percent_max: 0.88
      1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    13. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.88
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88
    14. citrates de sodiu alotes -> fr:citrates-de-sodiu-alotes - percent_min: 0 - percent_max: 0.88
    15. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.88
    16. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.88
    17. carottes -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.766666666666665
    18. vin blanc -> en:white-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.718749999999999
    19. fond de poisson -> en:fish-stock - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 0.676470588235293
      1. fumet de billaud -> fr:fumet-de-billaud - percent_min: 0 - percent_max: 0.676470588235293
      2. saumon -> en:salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036 - percent_min: 0 - percent_max: 0.338235294117646
      3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.293333333333333
      4. sèl -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.22
    20. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.638888888888888
    21. extrait de mo trait de moule -> fr:extrait-de-mo-trait-de-moule - percent_min: 0 - percent_max: 0.605263157894736
    22. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.574999999999999
    23. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.547619047619047
    24. fond de poulet -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 0 - percent_max: 0.522727272727272
      1. os -> en:bone - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.522727272727272
      2. viande -> en:meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.261363636363636
      3. graisse de poulet -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 0.174242424242424
      4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.174242424242424
      5. s lalote -> fr:s-lalote - percent_min: 0 - percent_max: 0.174242424242424
      6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.146666666666667
      7. légumes -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
      8. vin blanc réduit -> fr:vin-blanc-reduit - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.146666666666667
      9. vinaigre d'alcool réduit -> fr:vinaigre-d-alcool-reduit - percent_min: 0 - percent_max: 0.146666666666667
      10. arôm ncentrés de légumes -> fr:arom-ncentres-de-legumes - percent_min: 0 - percent_max: 0.146666666666667
      11. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.146666666666667
      12. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.0733333333333333
      13. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.0676923076923077
      14. protéine t -> fr:proteine-t - percent_min: 0 - percent_max: 0.0676923076923077
    25. gelée -> en:aspic - percent_min: 0 - percent_max: 0.499999999999999
      1. gélatine alimentaire -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.499999999999999
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.166666666666666
      4. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.166666666666666
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666666
      5. acétates de sodil jmes -> fr:acetates-de-sodil-jmes - percent_min: 0 - percent_max: 0.166666666666666
    26. jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.479166666666666
    27. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.459999999999999
    28. gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 0.442307692307692
    29. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.425925925925925
    30. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.410714285714285
    31. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.39655172413793
    32. épices dont safri traits d' épices -> fr:epices-dont-safri-traits-d-epices - percent_min: 0 - percent_max: 0.383333333333333
    33. colorant -> en:colour - percent_min: 0 - percent_max: 0.370967741935483
      1. cochenille -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.370967741935483
      2. Pâte feuilletée -> fr:pate-feuilletee - percent_min: 0 - percent_max: 0.185483870967742
    34. farine -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.359374999999999
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.359374999999999
      2. farine les -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.1796875
      3. farine de blé malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.119791666666666
      4. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.0898437499999998
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0898437499999998
    35. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.348484848484848
      1. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.348484848484848
      2. lorant -> fr:lorant - percent_min: 0 - percent_max: 0.174242424242424
        1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.174242424242424
    36. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.338235294117646
    37. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.328571428571428
    38. jaune d'œuf en poudre -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 0.319444444444444
    39. jaune d'œuf -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0
    40. de Saint-Jacques -> en:scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0
      1. A= Ecosse -> fr:a-ecosse - percent_min: 0 - percent_max: 0
    41. Chlam so ercularis pêchées au chalut et à la drague dans l'Atlantiqut -> fr:chlam-so-ercularis-pechees-au-chalut-et-a-la-drague-dans-l-atlantiqut - percent_min: 0 - percent_max: 0
      1. toutes zones de la zone FAO no 27 e et B = Pérou -> fr:toutes-zones-de-la-zone-fao-no-27-e-et-b-perou - percent_min: 0 - percent_max: 0
        1. Argopecten purpuratus elevées dans la parti }ud-Est de l'Océan Pacifique -> fr:argopecten-purpuratus-elevees-dans-la-parti-ud-est-de-l-ocean-pacifique - percent_min: 0 - percent_max: 0
          1. zone FAO n08 -> fr:zone-fao-n08 - percent_min: 0 - percent_max: 0
      2. C = Argentine -> fr:c-argentine - percent_min: 0 - percent_max: 0
        1. Zygochlamys patagonica pêchées dans li -> fr:zygochlamys-patagonica-pechees-dans-li - percent_min: 0 - percent_max: 0
    42. artje SudOuest de l'Atlantique -> fr:artje-sudouest-de-l-atlantique - percent_min: 0 - percent_max: 0
      1. zone FAO n 41 -> fr:zone-fao-n-41 - percent_min: 0 - percent_max: 0
    43. D = Vietnam -> fr:d-vietnam - percent_min: 0 - percent_max: 0
      1. Chlamys nobilis pêche artisanale dant 'Océan pacifique -> fr:chlamys-nobilis-peche-artisanale-dant-ocean-pacifique - percent_min: 0 - percent_max: 0
      2. zone Pacifique -> fr:zone-pacifique - percent_min: 0 - percent_max: 0
    44. centre-ouest FAO no 71 -> fr:centre-ouest-fao-no-71 - percent_min: 0 - percent_max: 0
    45. E = Mexique -> fr:e-mexique - percent_min: 0 - percent_max: 0
      1. Argopecten circularis artisanale dans l'Océan Pacifique -> fr:argopecten-circularis-artisanale-dans-l-ocean-pacifique - percent_min: 0 - percent_max: 0
      2. zone Pacifique -> fr:zone-pacifique - percent_min: 0 - percent_max: 0
    46. centre-est FAO no 77 -> fr:centre-est-fao-no-77 - percent_min: 0 - percent_max: 0
    47. = Canada -> fr:canada - percent_min: 0 - percent_max: 0
      1. Argopecter irradians pêchées à la drague dans l'Océan Pacifique -> fr:argopecter-irradians-pechees-a-la-drague-dans-l-ocean-pacifique - percent_min: 0 - percent_max: 0
      2. zone Pacifique -> fr:zone-pacifique - percent_min: 0 - percent_max: 0
    48. nord-ouest FAO no 61 -> fr:nord-ouest-fao-no-61 - percent_min: 0 - percent_max: 0
    49. La lettre située à côté du NO de lot identifie l -> fr:la-lettre-situee-a-cote-du-no-de-lot-identifie-l - percent_min: 0 - percent_max: 0
    50. poissons 30nseil de préparation -> fr:poissons-30nseil-de-preparation - percent_min: 0 - percent_max: 0
      1. au four traditionnel -> fr:au-four-traditionnel - percent_min: 0 - percent_max: 0
    51. préchauffer votre four à 2100C -> fr:prechauffer-votre-four-a-2100c - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 4 / 5 (value: 6.6, rounded value: 6.6)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.4375, rounded value: 8.4)

    Negative points: 16

    • Energy: 3 / 10 (value: 1201, rounded value: 1201)
    • Sugars: 0 / 10 (value: 2.2, rounded value: 2.2)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 3 / 10 (value: 352, rounded value: 352)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (16 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Puff pastry meals
    Energy 1,201 kj
    (287 kcal)     		-2%
    Fat 17.4 g -1%
    Saturated fat 12 g +23%
    Carbohydrates 25.4 g +6%
    Sugars 2.2 g -2%
    Fiber 1.3 g -16%
    Proteins 6.6 g -20%
    Salt 0.88 g -19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.438 %

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Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors, scholes8, teolemon, yuka.UVlGWUtJNDl0UFphaDhJOTBoSEUxdnQ1N01hYlhIS1hLOWd4SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhJ-WoDEugLJO0HtlE6U7O6zJK3QRNMpwJfibqs, yuka.sY2b0xO6T85zoF3NwEKvllRCCYfVkz3cOg35tUSU-ciVHJXzP_Vo77LBHKo, yuka.sY2b0xO6T85zoF3NwEKvlnNaT-eA-CLPKB7VtGe7yPCDJIDVOfJUubehaas.

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