Poêlée compagarnde au bœuf

by Le prix gagnant Barcode 3263859842512
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Ultra-processed food

Poêlée compagarnde au bœuf by Le prix gagnant provides 143 kcal per 100 g, with 1.1 g of sugars and 4 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
5.4 g · Moderate
Saturated fat
2.3 g · Moderate
Sugars
1.1 g · Low
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 143 kcal
Total fat 5.4 g
Saturated fat 2.3 g
Carbohydrates 18.6 g
Total sugars 1.1 g
Added sugars 0 g
Dietary fiber 2 g
Protein 4 g
Salt 0.7 g

Ingredients

de terre préfrites 70% (pomme de terre ? huile végétale ? préparation à base de viande bovine saumurée cuite 12% (viande bovine, eau, zain tapioca, sel, concentré de jus de cuisson de bœuf) - oignons préfrit9 végétale) ? oignon 4% ? eau ? matières grasses végétales raffinées de ? jus de bœuf (eau ? extrait de bœuf concentré) ? amidon transformé - tuile de colorants : caramel ordinaire et extrait de paprika - extrait de poivre. Viande bovine d'origine UE.

Palm oil freeNot veganNot vegetarian

Additives 2

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France
Barcode
3263859842512

Prices reported by shoppers

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Frequently asked questions

How many calories are in Poêlée compagarnde au bœuf?

Poêlée compagarnde au bœuf contains 143 kcal per 100 g.

How much sugar is in Poêlée compagarnde au bœuf?

Poêlée compagarnde au bœuf has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Poêlée compagarnde au bœuf healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Poêlée compagarnde au bœuf vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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