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Bacon Streifen
Bacon Streifen by Kaufland Clasic provides 267 kcal per 100 g, with 0 g of sugars and 15 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Lardons category and comes in a 125g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 267 kcal | 302 −12% |
| Total fat | 23 g | 25.3 −9% |
| Saturated fat | 8.7 g | 9.5 −9% |
| Carbohydrates | 0 g | 0.9 −100% |
| Total sugars | 0 g | 0.6 −100% |
| Added sugars | 0 g | 1.7 −100% |
| Dietary fiber | 0 g | 0.3 −100% |
| Protein | 15 g | 17.9 −16% |
| Salt | 2.7 g | 3.2 −17% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 208 Lardons products on Foodmetria.
Compared with other lardons
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Schweinebauch, Salz, Antioxidationsmittel, Natriumascorbat, Konservierungsstoff: Natriumnitrit, Schutzkultur, Rauch
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 125g
- Sold in
- Germany
- Barcode
- 4063367258619
Prices reported by shoppers
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Frequently asked questions
How many calories are in Bacon Streifen?
Bacon Streifen contains 267 kcal per 100 g.
How much sugar is in Bacon Streifen?
Bacon Streifen has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Bacon Streifen healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Bacon Streifen vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated July 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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