Hacendado Chorizo de pavo
Nutrition Info (per 100g)
The Nutri-Score is based on this data.
Energy | 1054kj (252 calories/kcal) |
---|---|
Energy Points | 3 |
Energy Value | 1054kj (252 calories/kcal) |
Fiber | 0 |
Fiber Points | 0 |
Fiber Value | 0 |
Fruits Vegetables Nuts Colza Walnut Olive Oils | 0 |
Fruits Vegetables Nuts Colza Walnut Olive Oils Points | 0 |
Fruits Vegetables Nuts Colza Walnut Olive Oils Value | 0 |
Grade | d |
Is Beverage? | No |
Is Cheese? | No |
Is Fat? | No |
Is Water? | No |
Negative Points | 17 |
Positive Points | 0 |
Proteins | 26g |
Proteins Points | 5 |
Proteins Value | 26g |
Saturated Fat | 4.2g |
Saturated Fat Points | 4 |
Saturated Fat Ratio | 28.000000000000004% |
Saturated Fat Ratio Points | 4 |
Saturated Fat Ratio Value | 28% |
Saturated Fat Value | 4.2g |
Score | 17 |
Sodium | 1800mg |
Sodium Points | 10 |
Sodium Value | 1800mg |
Sugars | 3.3g |
Sugars Points | 0 |
Sugars Value | 3.3g |
Similar Foods in Terms of Nutrition
Difference/similarity score (lower is better, 0.0 means nutrients are identical):
- Hacendado Chorizo De Pavo Extra (Similarity score: 1.41)
- Prosciutto Crudo (Similarity score: 9.82)
- Cucina Prosciutto Di Parma (Similarity score: 11.47)
- Ferrarini Prosciutto Di Parma Dop (Similarity score: 11.47)
- Casino Jambon Cru Fumé De La Forêt Noire (Similarity score: 14.99)
- Jambon Cru (Similarity score: 15.30)
- Jambon Cru Des Grisons (Similarity score: 15.30)
- Jambon Cru Des Grisons Extra Fin (Similarity score: 15.30)
- Coop Qualité & Prix Prosciutto Crudo (Similarity score: 15.30)
- Boni Proscuitto Di Parma (Similarity score: 15.60)
- Aoste Jambon Cru (Similarity score: 17.43)
- Dia Jambon Serrano (Similarity score: 21.15)
- Wilhelm Brandenburg Spanischer Serrano Schinken (Similarity score: 21.85)
- Realvalle Jamon Serrano Reserva Duroc (Similarity score: 21.94)
- Citterio,sudtirolerspeck Speck (Similarity score: 22.19)
Ingredients List
- Turkey Thigh
- Spice
- Flavouring
- Antioxidant
- E120
(ingredient list is crowd-sourced and might be incorrect or incomplete)