Pork Bockwurst Sausages, La Carne
i Photo: Open Food Facts contributors · CC BY-SA

Pork Bockwurst Sausages

by La Carne · 280 g
India
NOVA4
202 kcalper 100 g · 10% of the reference intake
0.2 gof sugars per 100 g
Barcode (EAN-13)8906063890560
GS1 prefix890 · GS1 India
Additives7: E150a, E250, E316…
Allergens flagged in the ingredientsNuts, Milk, WheatMay contain: Gluten, Milk, Nuts
8906063890560

Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy202 kcal10%
Fat15.0 g21%
of which saturates5.1 g25%
Carbohydrate2.4 g1%
of which sugars0.20 g0%
Protein16.0 g32%
Salt1.1 g18%

Open Food Facts, ODbL, record updated 19 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Pork Meat (67%), Water, Chicken Meat, Starch, lodised Salt, Seasoning Frankfurter [Texturiser INS451(i), Acidity Regulator INS330, Thickner INS412, Artificial Color INS150a, Antioxidant INS316], Seasoning Paprika [Nature Identical Flavouring Substances], Texturiser IND451 (i), Dehydrated Vegetable, Antioxidant INS316, Preservative INS250. ALLERGEN WARNING: May contain Nuts, Milk and Wheat

Allergen: NutsAllergen: MilkAllergen: WheatMay contain: GlutenMay contain: MilkMay contain: Nuts
  • E150aPlain caramelColour
  • E250Sodium nitritePreservative
  • E316sodium erythorbateAntioxidant
  • E330Citric acidAntioxidant · Sequestrant
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E451iPentasodium triphosphateEmulsifier · 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 India
India

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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