Beurre moulé demi-sel - Auchan Bio - 250 g

Barcode: 3596710464609 (EAN / EAN-13)

Product characteristics

Ingredients

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

Ingredients list:
Beurre pasteurisé biologique (lait), sel 2%. Elaboré à partir de lait origine : UE.

Substances or products causing allergies or intolerances: Milk

NOVA group

2 - Processed culinary ingredients
2 - Processed culinary ingredients

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

high quantity81 g Fat in high quantity
high quantity57 g Saturated fat in high quantity
low quantity0.7 g Sugars in low quantity
high quantity2 g Salt in high quantity

Comparison to average values of products in the same category:

(492 products)
(1409 products)
(1414 products)
(1519 products)
(2061 products)
(7234 products)
(18759 products)
(32690 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
Half-salted butterButtersMilkfatAnimal fatsSpreadable fatsFatsSpreadsDairies
Energy 3,071 kj
(734 kcal)
+5%+6%+6%+6%+16%-3%+115%+210%
Fat 81 g+5%+5%+5%+5%+15%-4%+286%+348%
- Saturated fat 57 g+8%+12%+12%+16%+42%+121%+588%+375%
Carbohydrate 0.7 g-30%-28%-28%-29%-23%-35%-98%-89%
- Sugars 0.7 g+7%+1%+1%+3%+20%+12%-98%-87%
Dietary fiber 0 g-100%-100%-100%-100%-100%-100%-100%-100%
Proteins 0.6 g-14%-24%-23%-26%-8%-17%-88%-95%
Salt 2 g-3%+4%+4%+9%+27%+116%+69%-32%
Sodium 0.787 g-3%+4%+4%+9%+27%+116%+69%-32%
Nutrition score - France 27 +3%+24%+24%+27%+45%+91%+111%+205%
Nutri-Score EEEEEEDDC

Product added on by kiliweb.
Last edit of product page on by jniderkorn.
Product page also edited by manu1400, moon-rabbit, openfoodfacts-contributors, teolemon.
Last check of product page on by jniderkorn.

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