Nutrition report ready

Espiada asada de cerdo

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Bonarea product.

Nutri-Score E

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Espiada asada de cerdo by Bonarea

View full-size photo · Photo: Open Food Facts contributors, CC BY-SA

Espiada asada de cerdo

by Bonarea in Meats Barcode 654406700322002991
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown

Espiada asada de cerdo by Bonarea provides 330 kcal per 100 g, with 0 g of sugars and 19 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Meats category.

Nutrient levels per 100 g

Fat
28 g · High
Saturated fat
12 g · High
Sugars
0 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 330 kcal 205 +61%
Total fat 28 g 12.9 +117%
Saturated fat 12 g 4.8 +149%
Carbohydrates 0.5 g 3.6 −86%
Total sugars 0 g 1 −100%
Protein 19 g 18.4
Salt 1.2 g 1.5 −20%

Category average across 3359 Meats products on Foodmetria.

Compared with other meats

Calories higher 10%
Sugars lower 1%
Salt lower 50%
Saturated fat higher 8%
Protein top 41%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
Green Dot
Sold in
Spain
Barcode
654406700322002991

Prices reported by shoppers

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Frequently asked questions

How many calories are in Espiada asada de cerdo?

Espiada asada de cerdo contains 330 kcal per 100 g.

How much sugar is in Espiada asada de cerdo?

Espiada asada de cerdo has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Espiada asada de cerdo healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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