Sandwich viennois poulet oeuf tomates - Marque Repère - 155 g

Barcode: 3564700405444 (EAN / EAN-13)

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

Product characteristics

Quantity: 155 g

Brands: Marque Repère, Côté Snack

Labels, certifications, awards: Do not freeze again

Stores: Leclerc

Countries where sold: France

Ingredients

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

Ingredients list:
Pain spécial viennois 50% (farine de blé, eau, huile de colza, sucre, levure, gluten de blé, sel, émulsifiant : E471, antioxydant : E300, colorant : E160a, enzymes. Pain doré à l'œuf.), poulet rôti traité en salaison** 18,8% (viande de poulet 18,2%, sel, amidon modifié de maïs, dextrose, arôme naturel), tomate** 12,5%, mayonnaise allégée en matières grasses* 12,5% (eau ; huile de colza 3,8% ; vinaigre d'alcool ; jaune d'oeuf ; amidon modifié de maïs ; sucre ; moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel) ; sel ; lait écrémé reconstitué ; acidifiant : E330 ; épaississant : E415), oeuf dur 6,2%. Pourcentages exprimés sur le total de la recette. Traces de poisson, sésame, soja et fruits à coque. *Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques. **Ingrédient décongelé, ne pas recongeler.

Substances or products causing allergies or intolerances: Eggs, Gluten, Mustard

Traces: Fish, Nuts, Sesame seeds, Soybeans

Ingredients analysis:
May contain palm oil 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


Nutrition facts As sold
for 100 g / 100 ml
Energy 959 kj
(229 kcal)
Fat 8.4 g
- Saturated fat 1.3 g
Carbohydrate 27 g
- Sugars 4.7 g
Dietary fiber 2.4 g
Proteins 10 g
Salt 1.1 g
Sodium 0.44 g

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

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