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Ranch – Ken's Steak House

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Ranch – Ken's Steak House

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Barcode:
0041335332183(EAN / EAN-13) 041335332183 (UPC / UPC-A)

Brands: Ken's Steak House

Brand owner: Ken's Foods, Inc.

Categories: Condiments, Sauces, Dips, Salad dressings, Groceries

Labels, certifications, awards: No gluten

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 24/55

    • icon

      Energy

      5/10 points (1963.39kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (3.33g)

      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.

    • icon

      Salt

      11/20 points (2.33g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 0/10

    • icon

      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

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

      Nutritional score: 24 (24 - 0)

      Nutri-Score: E

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Salad dressings
    Energy ~ 1963.39 kJ
    (466 kcal)     		1,236.347 kj (301 kcal) (+59%)
    Energy from fat 586 g
    (140 kcal)     		?
    Fat 50 g 27.068 g (+85%)
    Saturated fat 8.33 g 3.101 g (+169%)
    Trans fat 0 g 0 g
    Cholesterol 0.033 g 9.959 mg (+231%)
    Carbohydrates 6.67 g 9.443 g (-29%)
    Sugars 3.33 g 6.579 g (-49%)
    Added sugars 3.33333333333333 g 3.988 g (-16%)
    Starch 0 g 0.524 g (-100%)
    Fiber 0 g 0.277 g (-100%)
    Proteins 0 g 0.803 g (-100%)
    Salt 2.3325 g 1.637 g (+42%)
    Sodium 0.933 g 0.643 g (+45%)
    Vitamin A 0 g 5.46 µg (-100%)
    Vitamin E 0 g 5.037 mg (-100%)
    Vitamin K 0 g 0 µg
    Vitamin C (ascorbic acid) 0 g 0.291 mg (-100%)
    Potassium 0 g 28.83 mg (-100%)
    Calcium 0 g 12.538 mg (-100%)
    Phosphorus 0 g 10.536 mg (-100%)
    Iron 0 g 0.142 mg (-100%)
    Magnesium 0 g 4.004 mg (-100%)
    Zinc 0 g 0.063 mg (-100%)
    Copper 0 g 0.014 mg (-100%)
    Manganese 0 g 0.057 mg (-100%)
    Selenium 0 g 2.309 µg (-100%)
    Caffeine 0 g 0 mg
    Fruits‚ vegetables‚ legumes ~ 2.3325 % 3.053 % (-24%)
    Choline 0 g 0 g

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy ~ 1963.39 kJ
      (466 kcal)       		? kcal
      (466 kcal)       		?
      Energy from fat 586 g
      (140 kcal)       		586 g
      (140 kcal)       		?
      Fat 50 g 50 g ?
      Saturated fat 8.33 g 8.33 g ?
      Trans fat 0 g 0 g ?
      Cholesterol 0.033 g 0.033 g ?
      Carbohydrates 6.67 g 6.67 g ?
      Sugars 3.33 g 3.33 g ?
      Added sugars 3.33333333333333 g 3.33333333333333 g ~ 1.665 g
      Starch 0 g 0 g ?
      Fiber 0 g 0 g ?
      Proteins 0 g 0 g ?
      Salt 2.3325 g 2.3325 g ?
      Sodium 0.933 g 0.933 g ?
      Vitamin A 0 g 0 g ?
      Vitamin E 0 g 0 g ?
      Vitamin K 0 g 0 g ?
      Vitamin C (ascorbic acid) 0 g 0 g ?
      Potassium 0 g 0 g ?
      Calcium 0 g 0 g ?
      Phosphorus 0 g 0 g ?
      Iron 0 g 0 g ?
      Magnesium 0 g 0 g ?
      Zinc 0 g 0 g ?
      Copper 0 g 0 g ?
      Manganese 0 g 0 g ?
      Selenium 0 g 0 g ?
      Caffeine 0 g 0 g ?
      Fruits‚ vegetables‚ legumes ~ 2.3325 % ? ~ 2.3325 %
      Choline 0 g 0 g ?
Serving size: 2 Tbsp (30 g)

Ingredients

  • icon

    31 ingredients

    soybean oil, water, sugar, egg yolk, distilled vinegar, buttermilk solids, salt, contains less than 2% of monosodium glutamate, garlic,* phosphoric acid, onion,* xanthan gum, sorbic acid (preservative), disodium phosphate, cream, natural flavor, whey, spice, disodium inosinate and disodium guanylate, vinegar powder, buttermilk, milk, sour cream powder, lactic acid, calcium disodium edta (to protect flavor), citric acid, sodium sulfate, glutamic acid
    Allergens: Eggs, Milk, Soybeans

    • Ingredient information

      • Soya oil: 51.7% (estimate)

      • Water: 24.1% (estimate)

      • Sugar: < 2% (estimate)

      • Egg yolk: < 2% (estimate)

      • Distilled vinegar: < 2% (estimate)

      • Buttermilk solids: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Contains-less-than-2-of-monosodium-glutamate: < 2% (estimate)

      • Garlic: < 2% (estimate)

      • E338: < 2% (estimate)

      • Onion: < 2% (estimate)

      • E415: < 2% (estimate)

      • E200: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • E339ii: < 2% (estimate)

      • Cream: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • Whey: < 2% (estimate)

      • Spice: < 2% (estimate)

      • E631: < 2% (estimate)

      • E627: < 2% (estimate)

      • Vinegar: < 2% (estimate)

      • Buttermilk: < 2% (estimate)

      • Milk: < 2% (estimate)

      • Sour cream: < 2% (estimate)

      • E270: < 2% (estimate)

      • E385: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • E330: < 2% (estimate)

      • E514i: < 2% (estimate)

      • E620: < 2% (estimate)

  • icon

    Contains added sugars (3%)

    Added sugars: Sugar
    Quantity of added sugars: 3%
    Search for products in the same category without added sugars: Salad dressings
    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.

Food processing

Additives

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E385 - Calcium disodium ethylenediaminetetraacetate

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E620 - Glutamic acid

    Glutamic acid: Glutamic acid -symbol Glu or E- is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is non-essential in humans, meaning the body can synthesize it. It is also an excitatory neurotransmitter, in fact the most abundant one, in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid -GABA- in GABA-ergic neurons. It has a formula C5H9O4N. Its molecular structure could be idealized as HOOC-CH-NH2---CH2-2-COOH, with two carboxyl groups -COOH and one amino group -NH2. However, in the solid state and mildly acid water solutions, the molecule assumes an electrically neutral zwitterion structure −OOC-CH-NH+3---CH2-2-COOH. It is encoded by the codons GAA or GAG. The acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC-CH-NH+3---CH2-2-COO−. This form of the compound is prevalent in neutral solutions. The glutamate neurotransmitter plays the principal role in neural activation. This anion is also responsible for the savory flavor -umami- of certain foods, and used in glutamate flavorings such as MSG. In highly alkaline solutions the doubly negative anion −OOC-CH-NH2---CH2-2-COO− prevails. The radical corresponding to glutamate is called glutamyl.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate (MSG), or E621, is the sodium salt of glutamic acid, an amino acid found naturally in many foods.

    It is widely used as a flavor enhancer to provide an "umami" or savory taste to a variety of processed foods, including soups, snack chips, and frozen meals.

    MSG is generally recognized as safe (GRAS) by food authorities. However, some people report sensitivity to MSG, experiencing short-term symptoms like headaches and flushing, though scientific studies have not shown a consistent link.

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg yolk, Buttermilk solids, Cream, Whey, Buttermilk, Milk, Sour cream

    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

    Vegetarian status unknown

    Unrecognized ingredients: Contains-less-than-2-of-monosodium-glutamate, E339ii

    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!

    en: soybean oil, water, sugar, egg yolk, distilled vinegar, buttermilk solids, salt, contains less than 2% of monosodium glutamate, garlic, phosphoric acid, onion, xanthan gum, sorbic acid (preservative), disodium phosphate, cream, natural flavor, whey, spice, disodium inosinate, disodium guanylate, vinegar, buttermilk, milk, sour cream, lactic acid, calcium disodium edta (to protect flavor), citric acid, sodium sulfate, glutamic acid
    1. soybean oil -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 3.44827586206897 – percent_estimate: 51.7241379310345 – percent_max: 100
    2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_estimate: 24.1379310344828 – percent_max: 50
    3. sugar -> en:sugar – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 1.665 – percent_max: 3.33
    4. egg yolk -> en:egg-yolk – vegan: no – vegetarian: yes – ciqual_food_code: 22002 – percent_min: 0 – percent_estimate: 1.665 – percent_max: 3.33
    5. distilled vinegar -> en:distilled-vinegar – vegan: yes – vegetarian: yes – ciqual_food_code: 11018 – percent_min: 0 – percent_estimate: 1.665 – percent_max: 3.33
    6. buttermilk solids -> en:buttermilk-solids – vegan: no – vegetarian: yes – ciqual_food_code: 19801 – percent_min: 0 – percent_estimate: 1.665 – percent_max: 3.33
    7. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    8. contains less than 2% of monosodium glutamate -> en:contains-less-than-2-of-monosodium-glutamate – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    9. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    10. phosphoric acid -> en:e338 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    11. onion -> en:onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    12. xanthan gum -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    13. sorbic acid -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
      1. preservative -> en:preservative – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    14. disodium phosphate -> en:e339ii – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    15. cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    16. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    17. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    18. spice -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    19. disodium inosinate -> en:e631 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.16625 – percent_max: 2.3325
    20. disodium guanylate -> en:e627 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.15834051724134 – percent_max: 2.3325
    21. vinegar -> en:vinegar – vegan: yes – vegetarian: yes – ciqual_food_code: 11018 – percent_min: 0 – percent_estimate: 0.579170258620664 – percent_max: 2.3325
    22. buttermilk -> en:buttermilk – vegan: no – vegetarian: yes – ciqual_food_code: 19801 – percent_min: 0 – percent_estimate: 0.289585129310332 – percent_max: 2.3325
    23. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 0.144792564655162 – percent_max: 2.3325
    24. sour cream -> en:sour-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_estimate: 0.0723962823275812 – percent_max: 2.3325
    25. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0361981411637942 – percent_max: 2.3325
    26. calcium disodium edta -> en:e385 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0180990705818971 – percent_max: 2.3325
      1. to protect flavor -> en:preservative – percent_min: 0 – percent_estimate: 0.0180990705818971 – percent_max: 2.3325
    27. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00904953529094854 – percent_max: 2.3325
    28. sodium sulfate -> en:e514i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00452476764547782 – percent_max: 2.3325
    29. glutamic acid -> en:e620 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00452476764547782 – percent_max: 2.3325

Environment

Carbon footprint

Packaging

Transportation

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    Egg yolk Oeufs Importés 1.67 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by stephane
Last edit of product page on by municorn-calorie-counter-app.
Product page also edited by boudeffa, foodless, inf, kiliweb, org-database-usda, roboto-app, tacite, teolemon, usda-ndb-import, yuka.ZFBnbEFwb09oS0FodHZObDJUQ1AzY3RWNUsvMEIwbXBGTkFXSWc9PQ.

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