Sauce à l'Échalote - Knorr - 33 g

Barcode: 3011360011657 (EAN / EAN-13)

Product characteristics

Common name: Sauce déshydratée

Quantity: 33 g

Packaging: Sachet plastique

Brands: Knorr, Unilever

Categories: Groceries, Sauces

Labels, certifications, awards: No artificial colors, No flavour enhancer

Link to the product page on the official site of the producer: http://www.knorr.fr/produits/details/430...

Stores: Carrefour, Franprix

Countries where sold: France

Ingredients

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

Ingredients list:
Maltodextrine E621, farine de blé, matière grasse végétale, amidon, échalote : 9,3%, sel, légumes (tomate, oignon), extrait de levure, arômes (dont orge), lactose, sucre, protéines de lait, extrait de vin blanc, caramel.

Traces: Celery, Eggs

Ingredients that may be from palm oil:

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

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

moderate quantity16 g Fat in moderate quantity
high quantity9 g Saturated fat in high quantity
moderate quantity11 g Sugars in moderate quantity
high quantity7.62 g Salt in high quantity

Serving size: 50 ml


Comparison to average values of products in the same category:

(5190 products)
(8129 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
As sold
per serving (50 ml)
SaucesGroceries
Energy 1757 kj
(420 kcal)
878 kj
(210 kcal)
+82%+102%
Fat 16 g8 g-14%+5%
- Saturated fat 9 g4.5 g+272%+184%
Carbohydrate 58 g29 g+379%+323%
- Sugars 11 g5.5 g+25%+31%
Dietary fiber 4 g2 g+199%+107%
Proteins 9 g4.5 g+261%+194%
Salt 7.62 g3.81 g+183%+1%
Sodium 3 g1.5 g+183%+1%

Product added on by pateuch53.
Last edit of product page on by sebleouf.
Product page also edited by scanparty-franprix-05-2016.

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