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Burger USA - Crous Languedoc Roussillon - 204,6 g

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Burger USA - Crous Languedoc Roussillon - 204,6 g

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Barcode: 00010498

Quantity: 204,6 g

Packaging: fr:Sachet plastique

Brands: Crous Languedoc Roussillon, Crous Resto'

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Sandwiches, Breads, Special breads, Hamburgers

Stores: Crous Languedoc Roussillon

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    64 ingredients

    : PAIN BURGER au pavot 41,5% : Farine de BLE 61%, eau, levure, dextrose, huile de olza, sucre, arôme, graines de pavot 1,1%, sarrasin 1,1%, sel, gluten de BLE, farine de fèves, conservateur : propionate de calcium, émulsifiant : mono - et diglycerides gras, antioxydant : acide ascorbique. Garniture : 58,5% Aiguillettes de poulet pané 33,4% (aiguillettes poulet 50%, farine de BLE, eau, huile de tournesol, sel, amidon modifié. arôme [LACTOSE], GLUTEN, stabilisants : E451i + E450lili + E450i, levure, épaississant : E407a), FROMAGE CHEDDAR 20.6% (FROMAGES [dont CHEDDAR 51%], LAIT écrémé réhydraté, BEURRE, sels de fonte : citrates de sodium, acide citrique protéines de LAIT, sel colorant : extrait de paprika, antiagglomérant : lécithine de tourneso!), guacamole 16,7 % (avocat Hass 95,2%, poivron rouge sel, piment jalapeno. antioxygène : acide ascorbique, oignon, épaississant : gomme de xanthane, acidifiant : ascorbate de sodium, ail, acidifiant : acide citrique, coriandre), salade batavia 12.5%, tomate 16, 7%
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E415 - Xanthan gum
    • Additive: E451 - Triphosphates
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Lactose
    • Ingredient: Thickener

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E451i - Pentasodium triphosphate

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:pain-burger-au-pavot, fr:huile-de-olza, fr:mono-et-diglycerides-gras, fr:aiguillettes-de-poulet-pane, fr:e451i-e450lili-e450i, fr:dont-cheddar, fr:acide-citrique-proteines-de-lait, fr:sel-colorant, fr:lecithine-de-tourneso, fr:guacamole, fr:avocat-hass, fr:poivron-rouge-sel, fr:salade-batavia, fr:tomate-16

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: fr:Aiguillette de poulet, Lactose, Cheddar, Cheese, Reconstituted skimmed milk, Butter

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: fr:Aiguillette de poulet

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : PAIN BURGER au pavot 41.5% (Farine de BLE 61%), eau, levure, dextrose, huile de olza, sucre, arôme, graines de pavot 1.1%, sarrasin 1.1%, sel, gluten de BLE, farine de fèves, conservateur (propionate de calcium), émulsifiant (mono- et diglycerides gras), antioxydant (acide ascorbique, Garniture), Aiguillettes de poulet pané 58.5% (aiguillettes poulet 50%, farine de BLE, eau, huile de tournesol, sel, amidon modifié, arôme (LACTOSE), GLUTEN, stabilisants (e451i + E450lili + e450i), levure, épaississant (e407a)), FROMAGE CHEDDAR 20.6% (FROMAGES (dont CHEDDAR 51%), LAIT écrémé réhydraté, BEURRE, sels de fonte (citrates de sodium), acide citrique protéines de LAIT, sel colorant (extrait de paprika), antiagglomérant (lécithine de tourneso!)), guacamole 16.7% (avocat Hass 95.2%, poivron rouge sel, piment jalapeno, antioxygène (acide ascorbique), oignon, épaississant (gomme de xanthane), acidifiant (ascorbate de sodium), ail, acidifiant (acide citrique), coriandre), salade batavia 12.5%, tomate 16 7%
    1. PAIN BURGER au pavot -> fr:pain-burger-au-pavot - percent: 41.5
      1. Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 61
    2. eau -> en:water - vegan: yes - vegetarian: yes
    3. levure -> en:yeast - vegan: yes - vegetarian: yes
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    5. huile de olza -> fr:huile-de-olza
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes
    7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    8. graines de pavot -> en:poppyseed - vegan: yes - vegetarian: yes - percent: 1.1
    9. sarrasin -> en:buckwheat - vegan: yes - vegetarian: yes - percent: 1.1
    10. sel -> en:salt - vegan: yes - vegetarian: yes
    11. gluten de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes
    12. farine de fèves -> en:broad-bean-flour - vegan: yes - vegetarian: yes
    13. conservateur -> en:preservative
      1. propionate de calcium -> en:e282 - vegan: yes - vegetarian: yes
    14. émulsifiant -> en:emulsifier
      1. mono- et diglycerides gras -> fr:mono-et-diglycerides-gras
    15. antioxydant -> en:antioxidant
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes
      2. Garniture -> en:filling - vegan: maybe - vegetarian: maybe
    16. Aiguillettes de poulet pané -> fr:aiguillettes-de-poulet-pane - percent: 58.5
      1. aiguillettes poulet -> fr:aiguillette-de-poulet - vegan: no - vegetarian: no - percent: 50
      2. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes
      3. eau -> en:water - vegan: yes - vegetarian: yes
      4. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      5. sel -> en:salt - vegan: yes - vegetarian: yes
      6. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes
      7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
        1. LACTOSE -> en:lactose - vegan: no - vegetarian: yes
      8. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes
      9. stabilisants -> en:stabiliser
        1. e451i + E450lili + e450i -> fr:e451i-e450lili-e450i
      10. levure -> en:yeast - vegan: yes - vegetarian: yes
      11. épaississant -> en:thickener
        1. e407a -> en:e407a - vegan: yes - vegetarian: yes
    17. FROMAGE CHEDDAR -> en:cheddar - vegan: no - vegetarian: maybe - percent: 20.6
      1. FROMAGES -> en:cheese - vegan: no - vegetarian: maybe
        1. dont CHEDDAR -> fr:dont-cheddar - percent: 51
      2. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes
      3. BEURRE -> en:butter - vegan: no - vegetarian: yes
      4. sels de fonte -> en:emulsifying-salts
        1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
      5. acide citrique protéines de LAIT -> fr:acide-citrique-proteines-de-lait
      6. sel colorant -> fr:sel-colorant
        1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes
      7. antiagglomérant -> en:anti-caking-agent
        1. lécithine de tourneso! -> fr:lecithine-de-tourneso
    18. guacamole -> fr:guacamole - percent: 16.7
      1. avocat Hass -> fr:avocat-hass - percent: 95.2
      2. poivron rouge sel -> fr:poivron-rouge-sel
      3. piment jalapeno -> en:jalapeno-pepper - vegan: yes - vegetarian: yes
      4. antioxygène -> en:antioxidant
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes
      5. oignon -> en:onion - vegan: yes - vegetarian: yes
      6. épaississant -> en:thickener
        1. gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes
      7. acidifiant -> en:acid
        1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes
      8. ail -> en:garlic - vegan: yes - vegetarian: yes
      9. acidifiant -> en:acid
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      10. coriandre -> en:coriander - vegan: yes - vegetarian: yes
    19. salade batavia -> fr:salade-batavia - percent: 12.5
    20. tomate 16 -> fr:tomate-16 - percent: 7

Nutrition

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    Good nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 7

    • Proteins: 5 / 5 (value: 9.9, rounded value: 9.9)
    • Fiber: 2 / 5 (value: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 9

    • Energy: 2 / 10 (value: 874, rounded value: 874)
    • Sugars: 0 / 10 (value: 3.2, rounded value: 3.2)
    • Saturated fat: 2 / 10 (value: 3, rounded value: 3)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: 2 (9 - 7)

    Nutri-Score: B

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    Sugars in low quantity (3.2%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (1.2%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (204.6g)     		Compared to: Hamburgers
    Energy 874 kj
    (209 kcal)     		1,790 kj
    (428 kcal)     		-6%
    Fat 8.3 g 17 g -28%
    Saturated fat 3 g 6.14 g -18%
    Carbohydrates 22.6 g 46.2 g +59%
    Sugars 3.2 g 6.55 g +36%
    Fiber 2.1 g 4.3 g +2%
    Proteins 9.9 g 20.3 g -27%
    Salt 1.2 g 2.46 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 204.6g

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Transportation

Data sources

Product added on by a-avilaaa
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, rbk-lut.

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