2 galettes au sarrasin jambon - emmental
Picard
- Barcode
- 3270160334315
- Quantity
- 250 g
- Serving
- 125g
Original
226 kcal
Energy / 100 g
13 g
Protein / 100 g
18 g
Carbs / 100 g
11 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 226 kcal / 944 kJ |
| Macronutrients | |
|---|---|
| Protein | 13 g |
| Carbohydrates | 18 g |
| Fat | 11 g |
| Sugars | 2.1 g |
| Fiber | 1.8 g |
| Alcohol | 0 g |
| Starch | 18.67 g |
| Polyols | 0 g |
| Fats | |
| Saturated fat | 6.8 g |
| Cholesterol | 54.61 mg |
| Minerals | |
| Sodium | 384 mg |
| Salt | 0.96 g |
| Calcium | 176 mg |
| Iron | 1.25 mg |
| Potassium | 194 mg |
| Magnesium | 46.68 mg |
| Zinc | 1.68 mg |
| Phosphorus | 214 mg |
| Manganese | 0.54 mg |
| Copper | 0.15 mg |
| Selenium | 6.95 µg |
| Iodine | 16.29 µg |
| Vitamins | |
| Vitamin A | 181 IU |
| Vitamin C | 0.53 mg |
| Vitamin D | 9.33 IU |
| Vitamin E | 0.75 mg |
| Vitamin B1 (thiamin) | 0.21 mg |
| Vitamin B2 (riboflavin) | 0.14 mg |
| Vitamin B6 | 0.17 mg |
| Vitamin B9 (folate) | 23.84 µg |
| Vitamin B12 | 0.49 µg |
| Niacin (B3) | 1.86 mg |
| Pantothenic acid (B5) | 0.52 mg |
| Other | |
| Added sugars | 0.48 g |
Ingredients
Eau, farine de sarrasin 17,3%, emmental français râpé 15,6% (contient _LAIT_), jambon cuit supérieur 14,3% [jambon de porc (origine : France *), eau, sel, dextrose, gélatine G de porc, bouillon (blette, acérola, carotte), ferments], farine de _BLÉ_ 8,2% (_GLUTEN_), crème fraîche liquide (_LAIT_), _OEUF_ entier 5,2% (liquide, pasteurisé), lactose (_LAIT_), amidon de riz, sel, huile de tournesol, piment de Cayenne, poivre.
Allergens
May contain: Celery, Crustaceans, Fish, Molluscs, Mustard, Tree nuts, Sesame, Soy
Get this product via the API
curl "https://foodbase.dev/v1/foods/9c04fe6e-bd85-3d8f-a677-74662994ddb4" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
A plain-language summary — nutrition highlights, warnings, diet compatibility and processing level — generated from this product's data.
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL