Doré à la broche délicatement rôti - Monique ranou - 4

Barcode: 3250391666287(EAN / EAN-13)

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Product characteristics

Quantity: 4

Packaging: sous vide

Brands: Monique ranou

Categories: fr:Jambon doré à la broche

Labels, certifications, awards: No gluten, fr:Le porc française

Origin of ingredients: France

Manufacturing or processing places: st evarzec

EMB code: FR 29.247.022 CE - Saint-Évarzec (Finistère, France)

Link to the product page on the official site of the producer: https://drive.intermarche.com/drive-cata...

Stores: Intermarche

Countries where sold: France

Ingredients

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

Ingredients list:
jambon de porc, sel, dextrose,arôme naturel, antioxydant ( ascorbate de sodium), conservateur (nitrite de sodium), sans gluten

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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

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

2.6 g Fat in low quantity
1 g Saturated fat in low quantity
0.6 g Sugars in low quantity
2 g Salt in high quantity

Serving size: 100g


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (100g)
Energy (kJ) ? ?
Energy (kcal) 115 kcal 115 kcal
Energy 481 kj
(115 kcal)
481 kj
(115 kcal)
Fat 2.6 g 2.6 g
- Saturated fat 1 g 1 g
Carbohydrates 0.6 g 0.6 g
- Sugars 0.6 g 0.6 g
Fibers < 0.5 g < 0.5 g
Proteins 22.3 g 22.3 g
Salt 2 g 2 g
Sodium 0.8 g 0.8 g
Nutrition score - France 4 4
Nutri-Score C C

Packaging

Recycling instructions and/or packaging information:

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by off.eba6f2ab642120ed3041172572532ec4, openfoodfacts-contributors, yuka.WElVNVBZSW1qNklIeXM4bi9FdnB5L3hVeWJLVlUyNk1LZEFOSVE9PQ, yuka.Zkk0ck1JOGJxc0VIeGNJYnh4SFZ3czlFNTU2UlFrTzNlN0liSVE9PQ.

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