Füstölt angolszalonna

by Gazda 200g in Sliced bacon Barcode 5999885975952
Bad nutritional quality
Processed food

Füstölt angolszalonna by Gazda provides 214 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 Sliced bacon category and comes in a 200g pack.

Nutrient levels per 100 g

Fat
17 g · Moderate
Saturated fat
6.8 g · High
Sugars
0 g · Low
Salt
3.5 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 214 kcal 299 −28%
Total fat 17 g 22.3 −24%
Saturated fat 6.8 g 11 −38%
Carbohydrates 0 g 1.2 −100%
Total sugars 0 g 1.1 −100%
Dietary fiber 0 g 0.1 −100%
Protein 15 g 23.7 −37%
Salt 3.5 g 3 +16%

Category average across 299 Sliced bacon products on Foodmetria.

Compared with other sliced bacon

Calories lower 44%
Sugars lower 1%
Salt higher 31%
Saturated fat lower 45%
Protein top 91%
Fiber top 100%

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

Ingredients

pork chop,salt

Palm oil freeNot veganNot vegetarian

Product details

Quantity
200g
Sold in
Hungary
Barcode
5999885975952

Prices reported by shoppers

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Frequently asked questions

How many calories are in Füstölt angolszalonna?

Füstölt angolszalonna contains 214 kcal per 100 g.

How much sugar is in Füstölt angolszalonna?

Füstölt angolszalonna has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Füstölt angolszalonna 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 Füstölt angolszalonna vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated January 20, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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