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Pidy Vol-au-vent Repas With Lid, 9.5 CM - Pack Of - Pidy Gourmet

Barcode: 3528960100167 (EAN / EAN-13)

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Product characteristics

Brands: Pidy Gourmet

Countries where sold: France

Ingredients

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

Ingredients list:
48 VOL-AU-VENI' REPAS I LII) MB FR : INGREDIENTS fenne BLE (giften), tues et graisses végétales ((pafr"e), eau E471 sel, ps de aron. arôme natrel), eau, sel, LAIT écrémé, IWIIe de colza. protéres LAIT et de E/4N/Lii MELK IEN : INCREDlENtS• WHEAT (GLUTEN), ((patm), water, sam etnisqfier• E471, celemon, natural flavour), saï skmmed MICK rapeseed011, MILK protejns, pea MILK IDE VVElZENmehl (GLUTEN , flanzhche Ole ((Palm), Wasser Spasesaz, Errufgator• 'E471, Zitronensaft, naturllcher Arcma asser, Spetsesa\z, Ma erMlLCH Ra d, MILCHrxotane, Eroserproteine, MILCH / ES : INGREDIENTES de TRtËO (GLUÎENfiasas 8 aceites vegetafes ((palma), agua, sal, emulgentet E471. zumo de limon, aroma natural), agua, sal, LECHE descremada, aceite de colza, roteina de la LECHE y proteinas de gusantes LECHE /rr: INGREDIENTI: Farina di GRANO (GdTlNE)i grassi acqua, saie, emlsionante: E471, succo di limone aroma naturate), acqua, sale, LATTE scremato, dio dl canola, proteine del LATTE e proteine vegeta!i, LAÎTE GOURMET - Jaagpad 2 8900

Substances or products causing allergies or intolerances: Gluten, Milk

Ingredients analysis:
Palm oil Non-vegan
→ 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


Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) 520 kcal
Energy 2,176 kj
(520 kcal)
Fat 34.3 g
- Saturated fat 19 g
Carbohydrates 43.7 g
- Sugars 1.2 g
Proteins 8.3 g
Salt 0.97 g
Sodium 0.388 g

Product added on by kiliweb.
Last edit of product page on by autorotate-bot.
Product page also edited by openfoodfacts-contributors, yuka.ZTRzaEZQOG9wZWd1b01FaDIweis5OTlSbkllcGNXNlhkUEl3SVE9PQ.

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