Eco-Score, la note environnementale des produits alimentaires

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Eco-Score

Mortadella Bologna

Barcode: 27025048

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×
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Product characteristics

Ingredients

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

Ingredients list:

If this product has an ingredients list in English, please add it. Edit the page

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amounts of fiber and of fruits, vegetables and nuts are not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

25 g Fat in high quantity
8.3 g Saturated fat in high quantity
0 g Sugars in low quantity
1.8 g Salt in high quantity

Comparison to average values of products in the same category:

(132 products)
(10190 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
Nutrition facts As sold
for 100 g / 100 ml
Italian meat products Meat-based products
Energy (kJ) ?
Energy (kcal) 285 kcal +11% +48%
Energy 1,192 kj
(285 kcal)
+11% +52%
Fat 25 g +54% +129%
- Saturated fat 8.3 g +47% +116%
Carbohydrates 0 g -100% -100%
- Sugars 0 g -100% -100%
Proteins 15 g -45% +35%
Salt 1.8 g -63% +51%
Sodium 0.72 g -63% +51%
Nutrition score - France 18 0% +161%
Nutri-Score D 0% +161%

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Tray

Data sources

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Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by date-limite-app, openfoodfacts-contributors, yuka.KOh-Z9unEpIkPsTT2qEfwAmHHrrRUqBnB0wCoQ, yuka.VkkwQkR2d2l1ZVVQbk1jaDVneU1vL0J3bUpMNVVuK1JFZFpNSUE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.