Metzger-Hinterschinken - Klaas + Pitsch - 200g

Barcode: 4017338070823 (EAN / EAN-13)

Product characteristics

Quantity: 200g

Packaging: Kunststoff

Brands: Klaas + Pitsch

Categories: Vlezen, Prepared meats, Hammen

Manufacturing or processing places: Freudenberg, Deutschland

EMB code: DE EV 829 EG

Stores: Metro

Countries where sold: Duitsland

Ingredients

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

Ingredients list:
Schweineschinken, jodiertes Kochsalz, Glucosesirup, Zucker, Dextrose, Stabilisatoren: Di - und Triphosphate; Würze, Antioxidationsmittel: Natrium-L - Ascorbat; Gewürzextrakte, Konservierungsstoff: Natriumnitrit; Raucharoma.

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.

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

moderate quantity3 g Vetten in moderate quantity
low quantity1 g Verzadigde vetzuren in low quantity
low quantity0.5 g Suikers in low quantity
high quantity2.5 g Zout in high quantity

Comparison to average values of products in the same category:

(2269 products)
(10607 products)
(16956 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
HammenPrepared meatsVlezen
Energie 468 kj
(112 kcal)
-34%-57%-58%
Vetten 3 g-61%-85%-81%
- Verzadigde vetzuren 1 g-66%-87%-83%
Koolhydraten 1 g+14%-46%-63%
- Suikers 0,5 g-21%-48%-65%
Eiwitten 20 g-15%+8%+2%
Zout 2,5 g-17%0%+12%
Natrium 0,984 g-17%0%+12%
Voedingsscore - FR 11 +9%-29%-11%
Nutri-Score DDDD

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

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