Bologna

Bologne

Information

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Storage Instructions: Keep Refrigerated
Allergens: Wheat

Ingredients

MECHANICALLY SEPARATED CHICKEN, WATER, MODIFIED WHEAT FLOUR, SALT, MODIFIED CORN STARCH, DEXTROSE, SPICES, SODIUM PHOSPHATE, GARLIC POWDER, SODIUM ERYTHORBATE, SMOKE FLAVOUR, SODIUM NITRITE, SODIUM BICARBONATE, GLYCERINE, SMOKE.
POULET SÉPARÉE MÉCANIQUEMENT, EAU, FARINE DE BLÉ MODIFIÉE, SEL, AMIDON DE MAÏS MODIFIÉ, DEXTROSE, ÉPICES, PHOSPHATE DE SODIUM, POUDRE D'AIL, ÉRYTHORBATE DE SODIUM, SAVEUR DE FUMÉE, NITRITE DE SODIUM, BICARBONATE DE SODIUM, GLYCÉRINE, FUMÉE.

Nutrition

Nutrition Facts
Valeur nutritive
Per 100 g / Par 100 g
Amount
Teneur
% Daily Value
% valeur quotidienne
Calories/Calories  190
Fat / Lipids  12 g 18 %

Saturated/ saturés 4 g
   + Trans / trans 0.1 g

21 %
Cholesterol / cholestérol  75 mg
Sodium / Sodium  1050 mg 44 %
Carbohydrate / Glucides  5 g 2 %
Fiber / Fibres 0 g 0 %
Sugars / Sucres 4 g
Protein / Protéines  15 g
Vitamin A / Vitamine A 0 %
Vitamin C / Vitamine C 30 %
Calcium / Calcium 8 %
Iron / Fer 10 %

Understanding Nutrition

Portion control. The listed amount may not be the serving size you will actually consume. You may eat more or less; take portion control into account when you plan your meals.

Avoid sugars. Make sure the foods you choose are not high in sugars. Check the nutritional label for sugar content, and see if sugar is near the top of the ingredient list (sucrose, glucose, high-fructose corn syrup, corn syrup, maple syrup, fructose).

Balanced meals. The nutrition facts shows you the percentage of the recommended daily value for each nutrient. If you know you’re going to be consuming a high fat or high sodium dish, cut down your consumption of those nutrients in your other meals to maintain the appropriate balance.

Download Canada's Food Guide

Product Variations

Product# UPC SCC Weight
per Piece
Pieces
per Box
Box Weight Packaging
23436 N/A 90067156234362 5 kg 4 20 kg Cryovac
23434 N/A 90067156234348 2.5 kg 8 20 kg Cryovac
23461 N/A 90067156234614 5 kg 4 20 kg Cryovac

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