Saucisse blanche Emmental
Prefix 348 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 292 kcal | 15% |
| Total fat | 24.7 g | 32% |
| Saturated fat | 10.8 g | 54% |
| Total carbohydrate | 1.1 g | 0% |
| Total sugars | 0.85 g | — |
| Protein | 12.3 g | 25% |
| Sodium | 0.56 g | 25% |
Open Food Facts, ODbL, record updated May 26, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Viande de porc (origine France), Lait, Emmental 7%, Eau, Sel, Lactose, Epices et plantes aromatiques, Dextrose, Emulsifiants : di et triphosphates, Proteine de lait, Lactose, Citron, Antioxydant ascorbate de sodium, Gingembre, Boyau de porc. Peut contenir des traces d' oeufs. CONSEIL DE CONSERVATION: Conditionné sous atmosphère protéctrice.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Turkey sausages” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Poultry sausages”: 15.1 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.