Piščančji ribbsi - BBQ ČAS ZA ŽAR - 800 g

Barcode: 24090452

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×

Product characteristics

Quantity: 800 g

Packaging: 5:PP

Brands: BBQ ČAS ZA ŽAR

Categories: sl:Meso, sl:Piščančj

Labels, certifications, awards: sl:Kakovost iz Slovenije, sl:Okus podeželja

Origin of ingredients: Slovenija

Manufacturing or processing places: Ptuj, Slovenija

EMB code: SI 71 ES

Stores: Hofer

Countries where sold: Slovenia

Ingredients

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

Ingredients list:
Sestavine: piščančja stegna brez kože 98 %, jedilna sol, začimbe, aroma dima, kvasni ekstrakt, dekstroza, ekstrakt začimbe.

If this product has an ingredients list in English, please add it. Edit the page

Ingredients analysis:

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

We need your help!

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade C

Nutrient levels for 100 g

6.7 g Fat in moderate quantity
1.9 g Saturated fat in moderate quantity
0.34 g Sugars in low quantity
1.5 g Salt in moderate quantity

Serving size: 100g


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (100g)
Energy (kJ) ? ?
Energy (kcal) 139 kcal 139 kcal
Energy 582 kj
(139 kcal)
582 kj
(139 kcal)
Fat 6.7 g 6.7 g
- Saturated fat 1.9 g 1.9 g
Carbohydrates 0.5 g 0.5 g
- Sugars 0.34 g 0.34 g
Fibers 0 g 0 g
Proteins 18 g 18 g
Salt 1.5 g 1.5 g
Sodium 0.6 g 0.6 g
Nutrition score - France 3 3
Nutri-Score C C

Packaging

Recycling instructions and/or packaging information:

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.