Roue de brie - En Cuisine - 3.478 kg

Barcode: 2302391034786 (EAN / EAN-13)

Product characteristics

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Lait pasteurisé de vache, sel, ferments lactiques et d'affinage, présure. Produit soumis à dessiccation. ORIGINE : Ce produit est fabriqué à partir de lait origine France. CONSERVATION :

Substances or products causing allergies or intolerances: Milk

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity33 g Fat in high quantity
high quantity23 g Saturated fat in high quantity
low quantity0 g Sugars in low quantity
moderate quantity1.3 g Salt in moderate quantity

Comparison to average values of products in the same category:

(256 products)
(1208 products)
(4561 products)
(5582 products)
(13681 products)
(20146 products)
(20196 products)
(28190 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
BriesSoft cheeses with bloomy rindCow cheesesFrench cheesesCheesesFermented milk productsFermented foodsDairies
Energy 1,573 kj
(376 kcal)
+23%+29%+13%+8%+18%+51%+51%+48%
Fat 33 g+28%+36%+23%+16%+30%+76%+76%+56%
- Saturated fat 23 g+29%+37%+26%+20%+35%+83%+83%+63%
Carbohydrate 1 g+10%+4%-2%-3%-43%-79%-79%-85%
- Sugars 0 g-100%-100%-100%-100%-100%-100%-100%-100%
Dietary fiber 1.5 g+942%+2,678%+815%+443%+517%+426%+423%+262%
Proteins 18 g-3%-2%-17%-19%-10%+22%+22%+53%
Salt 1.3 g-20%-17%-12%-8%-77%-76%-76%-69%
Sodium 0.512 g-20%-17%-12%-8%-77%-76%-76%-69%
Nutrition score - France 13 -11%-8%-7%-6%+0%+33%+33%+44%
Nutri-Score DDDDDDCCC

Product added on by kiliweb.
Last edit of product page on by xavi.
Product page also edited by openfoodfacts-contributors.

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