La Belle Henriette Vendeenne aux choux - Chou Jambon Tomates Comté

Barcode: 3342280032874 (EAN / EAN-13)

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Product characteristics


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

Ingredients list:
Invedients Chou blanc 5Cé, pmb0fi cuit supefteur fume Il h (jambon de porc UE) eaux sel arômes, dextrosc, sirop de glucose conservateu;• : E301 arôme de fumee), huite de cotzat eat tomates COMfE epicet Jus de citron a basc ce concentre, Vinaigre dialcooi, moutarde (eau graines de MOUTARDE Vinaigre dialcool, sel), vtnatgre de cidre, jaune diŒUF, sel, acide sirop de glucose, amidon transforme, acidifiant tactique; consetvateur sochatede-potassiut?i, epatsstssafit gomme kantnane

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

Substances or products causing allergies or intolerances: en:Mustard

Ingredients analysis:
en:Palm oil content unknown en:Vegan status unknown en:Vegetarian status unknown
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

en:4 - Ultra processed food and drink products
en:4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade


⚠️ The category of the product must be specified in order to compute the Nutri-Score.

Nutrient levels for 100 g

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy ۵۸۲ kj
(139 kcal)
Fat ۱۲ g
Saturated fat ۲٫۱ g
Carbohydrates ۲٫۵ g
بوره ۲٫۵ g
Fiber ۰ g
Proteins ۴٫۵ g
مالگه ۱٫۳۲ g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ۰ %


Recycling instructions and/or packaging information:

Data sources

Product added on by kiliweb
Last edit of product page on by date-limite-app.
Product page also edited by floriane-yuka, magasins-u, openfoodfacts-contributors, yuka.SGYwdUNLRWhyZFlOaHNVYi93N1JvZTF5OVkvNVJFYWVDZnNMSWc9PQ, yuka.U2Y1UkFhdGVuTllHcDhVNXprbm4ydjRvNG9lWllWeTJOc1JJSVE9PQ.

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