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Ambachtelijke beenham
Ambachtelijke beenham provides 125 kcal per 100 g, with 0.7 g of sugars and 22 g of protein. That is 34% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sliced bacon category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 125 kcal | 299 −58% |
| Total fat | 3.8 g | 22.3 −83% |
| Saturated fat | 1.4 g | 11 −87% |
| Carbohydrates | 0.7 g | 1.2 −44% |
| Total sugars | 0.7 g | 1.1 −34% |
| Dietary fiber | 0 g | 0.1 −100% |
| Protein | 22 g | 23.7 −7% |
| Salt | 1.8 g | 3 −40% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 299 Sliced bacon products on Foodmetria.
Compared with other sliced bacon
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
varkensvlees 98 %, zout, dextrose, specerijextracten, aroma's, antioxidant (natriumascorbaat), conserveermiddel, rook.
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- Netherlands
- Barcode
- 0230264675120
Prices reported by shoppers
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Frequently asked questions
How many calories are in Ambachtelijke beenham?
Ambachtelijke beenham contains 125 kcal per 100 g.
How much sugar is in Ambachtelijke beenham?
Ambachtelijke beenham has 0.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Ambachtelijke beenham healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Ambachtelijke beenham vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated October 28, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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