Mortadella
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 294 kcal | 15% |
| Fat | 24.9 g | 36% |
| of which saturates | 10.9 g | 54% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 16.6 g | 33% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 29 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Salt, Sugar, White Pepper, Antioxidant: Ascorbic Acid; Garlic, Preservative: Sodium Nitrite; Coriander, Bay Leaf, Cinnamon, Clove, Rosemary, Nutmeg, Mace, Orange Peel.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Mortadella”: 6.91 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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