Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) Nuchar 500 g
Presentation of the product
Product visual : Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) Nuchar | ||||||||||||||||||||||||||
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 Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) Nuchar 500 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 8425876102689, it is called Fresh meals, Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) of the brand Nuchar, it is distributed with a quantity of 500 g. It contains various allergens and 2 additives the details of which can be found below. This product can be assigned to the following categories: Plats préparés, Frais, Plats préparés au poisson, Plats préparés frais. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
259 KJ
62 kcal
3%
FAT
0.4g
LOW
1%
SATURED
0.2g
LOW
1%
SUGAR
1.1g
LOW
0%
SALT
1.9g
HIGH
32%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : C
Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||
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How many calories in the product Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) ?
- Fats : 4 kcal (17 KJ)
- Proteins : 54 kcal (226 KJ)
- Carbohydrates : 4 kcal (17 KJ)
Ingredients, composition
Ingredients : | |||||||||
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encornet géant (dosidicus gigas), sel, amidon de riz, protéine de lait et antioxydant : e301 et e224 (sulfites)) et persil. | |||||||||
 Should not contain palm oil. Gluten free | |||||||||
Additives : | |||||||||
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Allergens : | |||||||||
Substances likely to cause intolerances and allergies: | |||||||||
Presence of possible traces of : | |||||||||
No traces of allergens found by contributors, check ingredients if available. |
EAN code 8425876102689
The EAN code 8425876102689 corresponds to the product Calamar Troceado Encornet Géant Cuit Morceaux (avec persil) described above.
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