Jumbo - Kaas-Ui Bollen - 4 Stuks
Jumbo
Sustainability
SustainabilityNo top certificates
- More about the sustainability of this product
Health
Health- This product can be a weekly exception to an otherwise healthy diet.
- More about the health of this product
Sustainability
SustainabilityCertifications
There are no known top quality marks or sustainability measures for this product. This can mean that there are sustainability risks in the area of the environment, human rights or animal welfare.
Health
HealthThis product can be a weekly exception to an otherwise healthy diet.
Jumbo - Kaas-Ui Bollen - 4 Stuks is not suitable for daily consumption.
You can eat Jumbo - Kaas-Ui Bollen - 4 Stuks as an extra. The advice is to do this at most three times a week.
It contains
- too much calories
- too much salt
- too much saturated fat
Scores are based on the guidelines of Schijf van Vijf from the Netherlands Nutrition Centre.
| Energy (kJ) | 1074 | kJ/100g |
| Proteins | 10.9 | g/100g |
| Carbohydrates | 35.4 | g/100g |
| Sugar | 3.3 | g/100g |
| Saturated fat | 4.6 | g/100g |
| Fat | 7.3 | g/100g |
| Salt | 1.11 | g/100g |
| Fibers | 2.1 | g/100g |
| Energy (kcal) | 255 | kcal/100g |
| Monounsaturated fat | 2 | g/100g |
| Meervoudig onverzadigd vet | 0.7 | g/100g |
| Transvet | 0 | g/100g |
| Sodium | 0.44 | g/100g |
| Polyolen | 0 | g/100g |
| Added sugar | 1.47 | g/100g |
| Starch | 32.1 | g/100g |
tarwebloem, kaas (19%) (gepasteuriseerde melk, zout, vegetarisch stremsel, zuursel, kleurstof (carotenen), ui (14%), water, bakkersgist, suiker, weipoeder (melk, vegetarisch), bakkerszout, tarwegluten, sojabloem, oregano, emulgatoren (e482 (niet dierlijk)), e471 (niet dierlijk), raapzaadolie, tarwemoutmeel, enzymen (tarwe), meelverbeteraars (e300 en e920 (niet dierlijk)), geïnactiveerd tarwedesempoeder), Allergenen: tarwe (gluten), soja, melk, Kan bevatten: andere glutenbevattende granen, ei, noten,sesam en lupine
Source
Product label information like ingredients, nutrients and certifications are gathered from different data sources. Last changed at 01-07-2025.
