Cote de boeuf *** Genisse - U - 1 pièce, 1 kg

Barcode: 2630946000000 (EAN / EAN-13)

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Some of the data for this product has been provided directly by the manufacturer

Product characteristics

Quantity: 1 pièce, 1 kg

Brands: U

Categories: Meats, Beef

Labels, certifications, awards: French meat, Packaged in France, fr:Bleu Blanc Cœur, fr:Viande Bovine Française, fr:BBC Viande

Countries where sold: France

Ingredients

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

Ingredients list:
100% viande bovine

Ingredients analysis:
Palm oil free Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

1 - Unprocessed or minimally processed foods
1 - Unprocessed or minimally processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade C

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

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

Nutrient levels for 100 g

moderate quantity12 g Fat in moderate quantity
high quantity6.4 g Saturated fat in high quantity
low quantity0 g Sugars in low quantity
low quantity0.07 g Salt in low quantity

Comparison to average values of products in the same category:

(1865 products)
(35545 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
BeefMeats
Energy (kJ) 767 kj-1%-14%
Energy (kcal) 184 kcal-2%-21%
Energy 767 kj
(184 kcal)
-2%-20%
Fat 12 g+17%-21%
- Saturated fat 6.4 g+51%+15%
Carbohydrates 0 g-100%-100%
- Sugars 0 g-100%-100%
Proteins 19 g-13%0%
Salt 0.07 g-94%-96%
Sodium 0.028 g-94%-96%
Nutrition score - France 3 -51%-76%
Nutri-Score CCD

Product added on by systeme-u-off.
Last edit of product page on by teolemon.

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