Photo: Open Food Facts contributors, CC BY-SA
Corned Beef
Gut Drei Eichen · 340g
- Barcode
4061458282949- Category
- Corned beef
- Sold in
- Germany
At a glance
Corned Beef (Gut Drei Eichen) is a product in the category “Corned beef”. It provides 232 kcal (968 kJ) per 100 g. It contains 25% more sugar than the median product in its category. Its saturated fat content is close to the median of its category. Its salt content is close to the median of its category. Its ingredient list contains 1 additive: E250 - Sodium nitrite. It is sold in Germany.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* |
|---|---|---|
| Energy | 968 kJ / 232 kcal | 12% |
| Fat | 15 g | 21% |
| Saturated fat | 6 g | 30% |
| Carbohydrates | 0.5 g | 0% |
| Sugars | 0.5 g | 1% |
| Added sugars | 0 g | |
| Polyols | 0 g | |
| Starch | 0 g | |
| Fibre | 0 g | 0% |
| Protein | 24 g | 48% |
| Salt | 1.5 g | 25% |
| Cholesterol | 77 mg | |
| Alcohol | 0 % vol | |
| Vitamin A | 3 µg | |
| Vitamin D | 0.25 µg | |
| Vitamin E | 0.29 mg | |
| Vitamin C | 0 mg | |
| Vitamin B12 | 1.9 µg | |
| Calcium | 11 mg | |
| Iron | 5.8 mg | |
| Magnesium | 24 mg | |
| Potassium | 325 mg | |
| Zinc | 10 mg | |
| Fruits, vegetables & legumes | 0 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 105 products in the category “Corned beef”.
Ingredients
Rindfleisch 98,5 % (Rindfleisch, gekochtes Rindfleisch), Speisesalz, Konservierungsstoff: Natriumnitrit.
Allergens
No allergens declared on the label.
Additives
Frequently asked questions
How many calories are in Corned Beef?
Corned Beef contains 232 kcal per 100 g.
Is Corned Beef vegan?
No. The ingredient list of Corned Beef contains at least one animal-derived ingredient.
Does Corned Beef contain palm oil?
No palm oil was detected in the ingredient list of Corned Beef.
Which additives does Corned Beef contain?
Corned Beef contains E250 - Sodium nitrite.
Healthier alternatives
Popular products from the same category with a better Nutri-Score.
