Peito peru
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 93 kcal | 5% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 3.8 g | 1% |
| of which sugars | 2.6 g | 3% |
| Fibre | 0.30 g | — |
| Protein | 16.0 g | 32% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 27 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Es: peito de peru (66%), água, regulador de acidez (lactato de sódio), dextrose, estabilizadores (sorbitóis, trifosfatos, difosfatos, cloreto de potássio), gelificantes (algas Eucheuma transformadas, goma xantana), sal, amido, açúcar, especiarias, aromas, intensificador de sabor (glutamato monossódico), conservante (nitrito de sódio), antioxidantes (eritorbato de sódio, acetatos de sódio), aroma de fumo.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked turkey breast slices”: 5.90 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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