Green Pepper Sauce
Picard
- Barcode
- 3270160810291
- Quantity
- 200 g e
Something off in this translation?
144 kcal
Energy / 100 g
1.9 g
Protein / 100 g
5.1 g
Carbs / 100 g
13 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 144 kcal / 595 kJ |
| Macronutrients | |
|---|---|
| Protein | 1.9 g |
| Carbohydrates | 5.1 g |
| Fat | 13 g |
| Sugars | 1.9 g |
| Fiber | 0.6 g |
| Alcohol | 16.42 g |
| Starch | 2.75 g |
| Polyols | 0 g |
| Fats | |
| Saturated fat | 8.9 g |
| Cholesterol | 24.41 mg |
| Minerals | |
| Sodium | 400 mg |
| Salt | 1 g |
| Calcium | 44.84 mg |
| Iron | 0.74 mg |
| Potassium | 126 mg |
| Magnesium | 12.23 mg |
| Zinc | 0.2 mg |
| Phosphorus | 37.25 mg |
| Manganese | 0.59 mg |
| Copper | 0.05 mg |
| Selenium | 0.93 µg |
| Iodine | 2.99 µg |
| Vitamins | |
| Vitamin A | 180 IU |
| Vitamin C | 0.09 mg |
| Vitamin D | 2.05 IU |
| Vitamin E | 0.21 mg |
| Vitamin B1 (thiamin) | 0.01 mg |
| Vitamin B2 (riboflavin) | 0.04 mg |
| Vitamin B6 | 0.03 mg |
| Vitamin B9 (folate) | 6.23 µg |
| Vitamin B12 | 0.05 µg |
| Niacin (B3) | 0.05 mg |
| Pantothenic acid (B5) | 0.13 mg |
| Other | |
| Added sugars | 0.19 g |
Ingredients
Eau, crème liquide (_lait_), vin blanc (sulfites), fond de veau [os de veau, extrait aromatique de bœuf, sel, légumes et jus concentré (carotte, champignon, poireau), plantes aromatiques et jus concentré (ail, oignon), matière grasse de bœuf (matière grasse de bœuf, antioxydant : extrait de romarin), tomate en poudre, extraits d'épice, épices], poivre vert en saumure 3,8% (poivre vert, eau, vinaigre de raisin, sucre, sel), beurre (lait), Porto, échalote, Cognac, amidon transformé de manioc, _lait_ entier en poudre, concentré de tomate, huile de colza, sel, épaississants (gomme guar, gomme xanthane), curcuma.
Ingredients aren't available in English for this product — showing the original.
Allergens
May contain: Celery, Crustaceans, Eggs, Fish, Gluten, Molluscs, Mustard, Tree nuts, Sesame, Soy
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL