Cachir Médina 200 g

EAN code : 3276440122504, Cured sausages

Presentation of the product

Product features

Product visual : Cachir Médina

Cachir Médina 200 g, code 3276440122504
Cachir Médina 200 g

EAN-13 code :

EAN code 3276440122504, code barre Cachir Médina 200 g

The product has the EAN code 3276440122504, it is called Cured sausages, Cachir of the brand Médina, it is distributed with a quantity of 200 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: Viandes, Charcuteries, Saucissons.

Nutritional values :

Not enough data to provide a report on nutritional values.

Nutritional Scores

Not enough data to generate a nutritional report.

Highly processed foods

Nova score 4 : Highly processed foods

Description :

Location of production and sales

  • Origin of the ingredients : no information
  • Place of manufacture or processing : no information
  • Country of sale :
  • Sales signs : no information

How many calories in the product Cachir ?

Not enough data to calculate the number of calories in the product.

Ingredients, composition

Food composition

Ingredients :

viande séparée mécaniquement de dinde (42%), eau, peau de volaille (17%), farine de blé, épices, sel, dextrose de blé, stabilisant: e451, ail, extraits d'épices, arômes, extrait de levures, conservateur:e250. volaille origine france.peut contenir des traces de fruit a coque, œuf, soja, lait, moutarde.

List of product ingredients Cachir Médina 200 g

Should not contain palm oil.

Contains gluten

Additives :

  • E250 - Sodium nitrite
  • E451 - Triphosphates
AdditivesAdditive NameToxicity
E250 Sodium nitrite
toxic
E451 Triphosphates
suspicious

Allergens :

Substances likely to cause intolerances and allergies:

Presence of possible traces of :

EAN code 3276440122504

The EAN code 3276440122504 corresponds to the product Cachir described above.

EAN code 3276440122504, Cachir Médina 200 g
EAN : 3276440122504

Suggestion of similar products

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