Italian mortadella
Prefix 399: .
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 307 kcal | 15% |
| Fat | 26.8 g | 38% |
| of which saturates | 11.6 g | 58% |
| Carbohydrate | 0.70 g | 0% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.00 g | — |
| Protein | 15.8 g | 32% |
| Salt | 1.9 g | 32% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (99%) (pork trim, pork shoulder, pork jowl), salt, flavourings, saccharose, antioxidant (sodium ascorbate), garlic, cinnamon, preservative (sodium nitrite), white pepper
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.