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Bifteck et fromage bistro crustini - Stouffer's

Bifteck et fromage bistro crustini - Product - fr

Bifteck et fromage bistro crustini - Stouffer's

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Barcode: 0043695346787 (EAN / EAN-13) 043695346787 (UPC / UPC-A)

Packaging: Cardboard

Brands: Stouffer's

Categories: fr:Crustini

Countries where sold: Canada

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Health

Ingredients

58 ingredients

: Croûte (farine de blé (orge), eau, huile de palme modifiée, produit de type margarine d'huiles de palme et de soya, substances laitières modifiées, huile végétale, levure, sel, farine de soya, poudre de blanc d'oeuf, ail déshydraté, sulfate de calcium, stéaryl de sodium lactylé, lécithine de soya, l-cystéine, amylase, protéase, huile minérale, acide citrique), Beuf assaisonné cuit (beuf, eau, sel, assaisonnement, phosphate de sodium, chlorure de potassium, caramel), Eau, Fromage de type mozzarella (substances laitières, amidon de mais modifié, culture bactérienne, sel, enzyme microbienne), Poivrons rouges et verts, Oignon, Amidon de mais modifié, Sucres (maltodextrine de maïs), Farine de blé, Agent de crémage (huile de copra, sucres [sirop de glucose déshydraté), substances laitières modifiées, mono - et diglycérides, phosphate dipotassique, dioxyde de silicium, lécithine de soya), Substances laitières modifiées, Sel, Poudre d'oignon, Acide lactique, Lactate de calcium, Assaisonnement.

Allergens: Gluten, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E481 - Sodium stearoyl-2-lactylate

Additive: E905 - Synthetic wax

Ingredient: Glucose

Ingredient: Glucose syrup

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E1101 - Protease

Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

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.

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

E905 - Synthetic wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905a - Mineral oil

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Modified palm oil

Non-vegan
Non-vegan ingredients: Modified milk ingredients, Powdered egg white, Modified milk ingredients, Modified milk ingredients
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:produit-de-type-margarine-d-huiles-de-palme-et-de-soya, fr:beuf-assaisonne-cuit, fr:beuf, fr:fromage-de-type-mozzarella, fr:substances-laitieres, Creaming agent, fr:huile-de-copra, fr:mono-et-diglycerides
Some ingredients could not be recognized.
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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.

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!
: Croûte (farine de blé (orge), eau, huile de palme modifiée, produit de type margarine d'huiles de palme et de soya, substances laitières modifiées, huile végétale, levure, sel, farine de soya, poudre de blanc d'oeuf, ail déshydraté, sulfate de calcium, stéaryl de sodium lactylé, lécithine de soya, l-cystéine, amylase, protéase, huile minérale, acide citrique), Beuf assaisonné cuit (beuf, eau, sel, assaisonnement, phosphate de sodium, chlorure de potassium, caramel), Eau, Fromage de type mozzarella (substances laitières, amidon de mais modifié, culture bactérienne, sel, enzyme microbienne), Poivrons rouges, Poivrons verts, Oignon, Amidon de mais modifié, Sucres (maltodextrine de maïs), Farine de blé, Agent de crémage (huile de copra, sucres, sirop de glucose déshydraté), substances laitières modifiées, mono- et diglycérides, phosphate dipotassique, dioxyde de silicium, lécithine de soya, Substances laitières modifiées, Sel, oignon, Acide lactique, Lactate de calcium, Assaisonnement
Croûte -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 4.54545454545455 - percent_max: 100

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.239234449760766 - percent_max: 100

orge -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0.239234449760766 - percent_max: 100

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

huile de palme modifiée -> en:modified-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333

produit de type margarine d'huiles de palme et de soya -> fr:produit-de-type-margarine-d-huiles-de-palme-et-de-soya - percent_min: 0 - percent_max: 25

substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667

levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.09

farine de soya -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.09

poudre de blanc d'oeuf -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 1.09

ail déshydraté -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 1.09

sulfate de calcium -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

stéaryl de sodium lactylé -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.09

lécithine de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.09

l-cystéine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.09

amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

protéase -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

huile minérale -> en:e905a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

Beuf assaisonné cuit -> fr:beuf-assaisonne-cuit - percent_min: 0 - percent_max: 50

beuf -> fr:beuf - percent_min: 0 - percent_max: 50

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.09

assaisonnement -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.09

phosphate de sodium -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

chlorure de potassium -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

Fromage de type mozzarella -> fr:fromage-de-type-mozzarella - percent_min: 0 - percent_max: 25

substances laitières -> fr:substances-laitieres - percent_min: 0 - percent_max: 25

amidon de mais modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.09

enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

Poivrons rouges -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 20

Poivrons verts -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent_min: 0 - percent_max: 16.6666666666667

Oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143

Amidon de mais modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

Sucres -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.47

maltodextrine de maïs -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.47

Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.47

Agent de crémage -> en:creaming-agent - percent_min: 0 - percent_max: 5.47

huile de copra -> fr:huile-de-copra - percent_min: 0 - percent_max: 5.47

sucres -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.735

sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.82333333333333

substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.47

mono- et diglycérides -> fr:mono-et-diglycerides - percent_min: 0 - percent_max: 5.47

phosphate dipotassique -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.47

dioxyde de silicium -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.47

lécithine de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5.47

Substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.47

Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.09

oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.09

Acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

Lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09

Assaisonnement -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.09

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 4 / 5 (value: 7.03, rounded value: 7.03)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.24557743346292, rounded value: 5.2)

Negative points: 14

Energy: 3 / 10 (value: 1046, rounded value: 1046)

Sugars: 1 / 10 (value: 5.47, rounded value: 5.47)

Saturated fat: 6 / 10 (value: 6.25, rounded value: 6.3)

Sodium: 4 / 10 (value: 436, rounded value: 436)

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

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (11.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.25%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (5.47%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.09%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (128g)
Energy	1,046 kj (250 kcal)	1,340 kj (320 kcal)
Fat	11.72 g	15 g
Saturated fat	6.25 g	8 g
Carbohydrates	28.12 g	36 g
Sugars	5.47 g	7 g
Fiber	?	?
Proteins	7.03 g	9 g
Salt	1.09 g	1.4 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5.246 %	5.246 %

Serving size: 128g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a low impact

Packaging parts

(Cardboard)

Packaging materials

Material	%	Packaging weight
Paper or cardboard

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on December 22, 2019, 2:04:46 AM CET by kiliweb
Last edit of product page on February 10, 2022, 11:34:27 PM CET by packbot.
Product page also edited by ecoscore-impact-estimator, norm39, openfoodfacts-contributors, yuka.RzQwUFRKUlJsK2tHdy8wRTVVUEsvTkJ4KzU3eFUwQ3VJTm83SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhZpVofY_DDjCDz6x3y3yvGEDMDyZfcs27nkFKs, yuka.sY2b0xO6T85zoF3NwEKvlktoVcPB-xfpLRHhlm7Wx-vRIILFOMxNu5nxFas.

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Bifteck et fromage bistro crustini - Stouffer's