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Deli Salads

ST. DALFOUR, FRENCH BISTRO, TUNA & PASTA

Charles Jacquin Et Cie Inc. Per 100 g · Label

79 points among 1,318 in Deli Salads

Heavily processed.

79
  • −3Nutrition
  • −8Ingredients
  • 0Additives
  • −10Processing
See what was deducted

Allergen labeling not read yetLabels for this country can't be read yet

Sikcode diagnosis

Where −21 came off

  1. Processing level 3−10Made by processing whole foods
  2. 15 ingredients−8More than 10 costs points
  3. Nutrition per 100g−3Sodium −3

More to see

Not deducted 4 items

Kept

−0
  1. 0 additivesNo named additive with a deduction−0
  2. Sugars 0gWithin the limit, nothing deducted−0
  3. Saturated fat 1gWithin the limit, nothing deducted−0
  4. Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 15 items
  • TUNAIngredients
  • SUCED CARROTSIngredients
  • FLAT GREEN BEANSIngredients
  • RED PEPPERSIngredients
  • POTATOESIngredients
  • SWEETCORNIngredients
  • CELERYIngredients
  • COOKED FUSILI PASTAIngredients
  • ONIONSIngredients
  • PEASIngredients
  • FIRST COLD PRESSED EXTRA VIRGIN OLIVE OILIngredients
  • SUNFLOWER OILIngredients
  • SALTIngredients
  • BASILIngredients
  • NATURAL XANTHAN AND GUAR GUMS.Ingredients
Ingredient text

TUNA, SUCED CARROTS, FLAT GREEN BEANS, RED PEPPERS, POTATOES, SWEETCORN, CELERY, COOKED FUSILI PASTA (WHEAT FLOUR, EGG WHITE, WATER), ONIONS, PEAS, FIRST COLD PRESSED EXTRA VIRGIN OLIVE OIL, SUNFLOWER OIL, SALT, BASIL, NATURAL XANTHAN AND GUAR GUMS.

If you keep eating it
Source · Maker · Label

Maker and label · Charles Jacquin Et Cie Inc. · USDA FoodData Central ·

Serving 100g · Package – Medium energy density
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79 points among 1,318 in Deli Salads

Where the calories come from 120kcal

Carbs 31%Protein 31%Fat 38%

Full nutrition facts per 100g

ItemsAmount% of dailyCategory medianDifference
Energy120 kcal6%
Protein9 g16%
Fat5 g9%
Carbs9 g3%
Sugars0 g0%
Fiber3 g12%
Calcium20 mg3%
Iron0.4 mg3%
Sodium300 mg15%
Cholesterol15 mg5%
Saturated fatty acids1 g7%
Trans fat0 g
Source
Source
USDA FoodData Central
Code
US-FDC-2018060
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