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Bloomer de pavo braseado
Bloomer de pavo braseado by Lm Sandwich provides 229 kcal per 100 g, with 1.1 g of sugars and 8.9 g of protein. That is 71% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sandwiches category and comes in a 200 g pack. Contains: gluten, milk, nuts, avena, triticale.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 160 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 229 kcal | 366 kcal | 284 −19% | |
| Total fat | 11.5 g | 18.4 g | 24% | 15.6 −26% |
| Saturated fat | 3.8 g | 6.1 g | 31% | 5.2 −26% |
| Carbohydrates | 22.5 g | 36 g | 13% | 25.4 −11% |
| Total sugars | 1.1 g | 1.8 g | 3.9 −71% | |
| Added sugars | 2.3 g | 3.6 g | 7% | 2 +11% |
| Protein | 8.9 g | 14.2 g | 28% | 15.5 −43% |
| Salt | 1.3 g | 2.1 g | 2 −33% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6536 Sandwiches products on Foodmetria.
Compared with other sandwiches
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
PAN 12 CEREALES OROWEAT 36% (harina integral de _trigo_, agua, harina de _trigo_, azúcar, levadura, semillas de girasol (3,6%), gluten de _trigo_, aceite vegetal (girasol), _trigo_ troceado (2,7%), _centeno_ troceado (2,5%), sal, sémola de maíz (1,3%) , copos de _avena_ (0,8%), conservadores (E-282, E-200, E-202), emulgentes (E-481, E-472e), vinagre de vino, _avena_ troceada (0,4%), arroz integral troceado (0,4%), corrector de acidez (E-341), copos de _cebada_ (02%), semillas de lino marrón (0,2%), semillas de mijo (0,2%), _triticale_ troceado (0,1%), harina de _espelta_ (0,1%), harina de alforfón (01%), agente de tratamiento de la harina (E-300)), PECHUGA DE PAVO 30% (Pechuga de pavo (65%), aqua. dextrosa, sal, estabilizantes (E-451, E-420, E-407, E-412, E-508), aromas, potenciador del sabor (E-621) antioxidante (E-316), conservador (E-250). Recubrimiento, decorativo: agua, gelatina de cerdo, aroma de humo y colorante (E-150d)), QUESO AZUL 20% (_leche_ pasteurizada de vaca, nata, queso azul fundido (8%), fermentos lácticos, sal, Estabilizantes: (E-466, E-406, E-417) y aroma natural), _NUEZ_ 6%, ESPINACA 4% , HIERBAS AROMÁTICAS 2% (romero, albahaca, orégano, perejil, tomillo, lavanda), sal marina, vegetales (ajo, tomate), 4% especias (pimienta)), PESTO 2% (aceite de oliva, aceite de girasol, albahaca, _piñones_, queso parmesano, ajo, sal, conservador (E-202, E-211) y pimienta negra)
- Allergens
- GlutenMilkNutsAvenaTriticale
- May contain traces
- CeleryGlutenMilkNutsPeanutsSesame seedsSoybeans
Additives 21
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 200 g
- Serving size
- 160 g
- Labels & certifications
- 100% vegetableGreen Dot
- Sold in
- Spain
- Barcode
- 8437000199014
Prices reported by shoppers
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Frequently asked questions
How many calories are in Bloomer de pavo braseado?
Bloomer de pavo braseado contains 229 kcal per 100 g and about 366 kcal per serving (160 g).
How much sugar is in Bloomer de pavo braseado?
Bloomer de pavo braseado has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Bloomer de pavo braseado healthy?
It has a Nutri-Score of D (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 Bloomer de pavo braseado vegan?
Based on its ingredient list, it is not vegan.
What allergens does Bloomer de pavo braseado contain?
According to the label data it contains: Gluten, Milk, Nuts, Avena, Triticale. It may also contain traces of celery, peanuts, sesame seeds, soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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