Shaved Leg Ham
by BERG · 250 g
Australia
93 kcalper 100 g · 4% of the reference intake
2.4 gof sugars per 100 g
Barcode (EAN-13)4088700176122
GS1 prefix408 · GS1 Germany
Additives8: E250, E261, E262…
AllergensPork
LabelsNo gluten, Australian made
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the % of daily intake (8,700 kJ)
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 93 kcal | 4% |
| Fat | 2.2 g | 3% |
| of which saturates | 1.0 g | 4% |
| Carbohydrate | 3.0 g | 1% |
| of which sugars | 2.4 g | 3% |
| Protein | 15.0 g | 30% |
| Sodium | 0.98 g | 43% |
Open Food Facts, ODbL, record updated 6 February 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
As printed on the pack; allergens in bold
Pork (75%), Water, Potato Starch, Salt, Dextrose (Maize), Acidity Regulators (326, 261, 262), Stabilisers (451, 450, 339), Sugar, Vegetable Fibre, Antioxidant (316), Flavour, Preservative (250).
- E250Sodium nitritePreservative
- E261Potassium acetatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E316sodium erythorbateAntioxidant
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in Australia
Australia
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.