Pork, fennel and chilli sausages

480 g
29253586 · opf
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100g of Pork, fennel and chilli sausages contains 254 calories (kcal), 13.7g protein, 1.9g carbs and 20.9g fat.

Negative

per 100 g
ProcessingUltra-processed
Saturated fatHigh saturated fat 7.4 g
SaltSome salt 1.4 g
EnergyModerate calorie density 254 kcal
FibreLow fibre 1.6 g

Positive

per 100 g
ProteinHigh protein 13.7 g
SugarLow sugar 0.9 g

Calculate by serving size

Quantity
Serving
254
kcal
13.7
protein
1.9
carbs
20.9
fat

Nutrition Facts per 100g

Protein 22% Carbs 3% Fat 75%
NutrientAmountLevel
Energy254 kcal
Fat20.9ghigh
Saturated7.4ghigh
Carbs1.9g
Sugars0.9glow
Fibre1.6g
Protein13.7g
Salt1.5gmoderate

Common Questions

How many calories are in Pork, fennel and chilli sausages?
Pork, fennel and chilli sausages contains 254 kcal per 100g.
Is Pork, fennel and chilli sausages ultra-processed?
Pork, fennel and chilli sausages is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.

Ingredients

Outdoor Bred Pork (85%) Water Parsley Gluten Free Crumb (Rice Flour Chickpea Flour Cornflour Salt Dextrose). Jalapeño Chilli Salt Roasted Garlic Purée Basil Ground Fennel. Onions Ground Spices (Cayenne Pepper Mace) Stabiliser: E450 Roasted Mushrooms Ginger Nutmeg Pimentoes Tomato Paste Oregano. . . . Mushroom Paste (Water Concentrated Mushrooms Yeast Extract Salt Dried Mushrooms Sugar Flavouring Cornflour) Lemon Zest Garlic Purée Cracked Black Pepper Sundried Tomato Paste (Water. Sunflower Oil Sundried Tomatoes White Wine Vinegar Dried Garlic - . . . Salt Ground Black Pepper Basil Rosemary) Antioxidant: Ascorbic Acid Preservative: E223 (Sulphites) Paste (Water Salt Yeast Extract Dried Carrot Juice Onions Onion Juice Carrots Leeks Sugar Potato Flakes Dried Leek Juice - Concentrated Mushrooms Cornflour ● . . • ● • • Rapeseed Oil: Vegetable Stock Dried . Thyme Ground White Pepper. Ground Bay Leaves) Cornflour Thyme Dried Porcini Mushrooms. .

Allergens

Sulphites
As declared on the label — always check the packaging.

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