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Baguette Parisien - Crous Languedoc Roussillon - 180 g

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Baguette Parisien - Crous Languedoc Roussillon - 180 g

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Barcode: 00011136

Quantity: 180 g

Packaging: fr:Sachet plastique

Brands: Crous Languedoc Roussillon, Crous Resto'

Categories: Sandwiches, Sandwiches filled with cold cuts, Ham sandwiches

Stores: Crous Languedoc Roussillon

Countries where sold: France

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Health

Ingredients

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    40 ingredients

    : PAIN BAGUETTE 66,7% : Farine de FROMENT, eau, levure, sel. Garniture 33,3%: Jambon 83,3% (jambon de porc [origine France], eau, sel, arômes naturels, dextrose, bouillon de porc déshydraté [eau, os et viande de porc, extrait de carotte et extrait de poireau], sirop de glucose, chlorure de potassium, antioxydant : ascorbate de sodium, conservateur: nitrite de sodium), BEURRE léger 16,7% (eau, BEURRE, amidon modifié E1422, amidon de pomme de terre, acidifiant: acide lactique, sel 0,4%, émulsifiant: E471, épaississant E 466, conservateur : sorbate de potassium, colorant béta-carotène, arome naturel). (% exprimés sur garniture)
    Allergens: Gluten, Milk

Food processing

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    Ultra processed foods

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

    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E160a - Carotene
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Ham, Ham, Dehydrated pork broth, 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: Ham, Ham, Dehydrated pork broth

    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 BAGUETTE 66.7% (Farine de FROMENT), eau, levure, sel, Garniture 33.3% (Jambon 83.3%, jambon de porc), eau, sel, arômes naturels, dextrose, bouillon de porc déshydraté (eau, os et viande de porc, extrait de carotte, poireau), sirop de glucose, chlorure de potassium, antioxydant (ascorbate de sodium), conservateur (nitrite de sodium), BEURRE léger 16.7% (eau, BEURRE, amidon modifié e1422, amidon de pomme de terre, acidifiant (acide lactique), sel 0.4%, émulsifiant (e471), épaississant (e466), conservateur (sorbate de potassium), colorant (béta-carotène), arome naturel)
    1. PAIN BAGUETTE -> fr:pain-baguette - percent: 66.7
      1. Farine de FROMENT -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. levure -> en:yeast - vegan: yes - vegetarian: yes
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent: 33.3
      1. Jambon -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 83.3
      2. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205
    6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    8. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    10. bouillon de porc déshydraté -> en:dehydrated-pork-broth - vegan: no - vegetarian: no
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. os et viande de porc -> fr:os-et-viande-de-porc
      3. extrait de carotte -> en:carrot-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 20009
      4. poireau -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039
    11. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. chlorure de potassium -> en:e508 - vegan: yes - vegetarian: yes
    13. antioxydant -> en:antioxidant
      1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes
    14. conservateur -> en:preservative
      1. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes
    15. BEURRE léger -> fr:beurre-leger - percent: 16.7
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
      3. amidon modifié e1422 -> en:e1422 - vegan: yes - vegetarian: yes
      4. amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. acidifiant -> en:acid
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent: 0.4
      7. émulsifiant -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      8. épaississant -> en:thickener
        1. e466 -> en:e466 - vegan: yes - vegetarian: yes
      9. conservateur -> en:preservative
        1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
      10. colorant -> en:colour
        1. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      11. arome naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe

Nutrition

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    Average 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: 2

    • Proteins: 5 / 5 (value: 11.7, rounded value: 11.7)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 11

    • Energy: 2 / 10 (value: 929, rounded value: 929)
    • Sugars: 0 / 10 (value: 1.8, rounded value: 1.8)
    • Saturated fat: 2 / 10 (value: 2.1, rounded value: 2.1)
    • Sodium: 7 / 10 (value: 680, rounded value: 680)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (11 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (180g)     		Compared to: Ham sandwiches
    Energy 929 kj
    (222 kcal)     		1,670 kj
    (400 kcal)     		-11%
    Fat 3.3 g 5.94 g -69%
    Saturated fat 2.1 g 3.78 g -44%
    Carbohydrates 38.4 g 69.1 g +48%
    Sugars 1.8 g 3.24 g -39%
    Fiber 2 g 3.6 g -11%
    Proteins 11.7 g 21.1 g +6%
    Salt 1.7 g 3.06 g +14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbon footprint from meat or fish 616.42 g 1,110 g
Serving size: 180g

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Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by a-avilaaa, alban14121999, yuka.WkowQkUvVWRuOXNndlBRRDlTN1E1L3dzNGJLTmYwM3BjdE1SSVE9PQ.

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