Tartinable au beaufort champignons des bois - Les Cols Rouges

Barcode: 3760252750111 (EAN / EAN-13)

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Product characteristics

Brands: Les Cols Rouges

Categories: Spreads, Salted spreads

Countries where sold: France

Ingredients

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

Ingredients list:
Crème, eau, beaufort (17%), vin blanc de savoie (sulfites). amidon de mais modifié, champignons des bois réhydratés (9%) (cèpes (boletus edulis. aereus, pinicola. reticulatus) et bolets (suillus granulatus). persil. sel. ail, agar-agar.

Substances or products causing allergies or intolerances: Milk, Sulphur dioxide and sulphites

Ingredients analysis:
Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

Additives:

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 D

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity17.9 g Fat in moderate quantity
high quantity11.1 g Saturated fat in high quantity
low quantity1.6 g Sugars in low quantity
moderate quantity1.1 g Salt in moderate quantity

Comparison to average values of products in the same category:

(6819 products)
(27165 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
Salted spreadsSpreads
Energy (kJ) ?1,220 kj1,440 kj
Energy (kcal) 227 kcal-23%-32%
Energy 950 kj
(227 kcal)
-23%-33%
Fat 17.9 g-32%-8%
- Saturated fat 11.1 g+40%+76%
Carbohydrates 8.1 g+106%-74%
- Sugars 1.6 g+13%-94%
Proteins 6.5 g-17%+62%
Salt 1.1 g-14%+120%
Sodium 0.44 g-14%+120%
Nutrition score - France 16 +36%+29%
Nutri-Score DDD

Product added on by kiliweb.
Last edit of product page on by moon-rabbit.
Product page also edited by openfoodfacts-contributors, yuka.WmJvdUs1NFFnOXNHeHNVWDBoYis2dTFYNkwrV1JVUzlEOGNoSVE9PQ.

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