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Brie & prosciutto sandwich

Brie & prosciutto sandwich

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Barcode: 0046567682839 (EAN / EAN-13) 046567682839 (UPC / UPC-A)

Brand owner: Raley's

Categories: Sandwiches

Countries where sold: United States

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Health

Ingredients

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    44 ingredients


    Ficelle roll (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], extra virgin olive oil, salt, sour starter [wheat flour, cultured wheat flour, yeast, lactic acid {from bacterial culture}], malted barley flour, yeast, enzymes [amylase]), brie cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), prosciutto (cured with salt, sugar, spies, sodium nitrate, sodium nitrite, flavoring), fig spread (figs, pure cane sugar, citric acid [acidity regulator], gelling agent: pectin, lactic acid [acidity regulator], ascorbic acid [antioxidant]), arugula.
    Allergens: Gluten

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: E440 - Pectins
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • 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
  • 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
  • E251 - Sodium nitrate


    Sodium nitrate: Sodium nitrate is the chemical compound with the formula NaNO3. This alkali metal nitrate salt is also known as Chile saltpeter -because large deposits of this salt can be found in Chile- to distinguish it from ordinary saltpeter, potassium nitrate. The mineral form is also known as nitratine, nitratite or soda niter. Sodium nitrate is a white solid very soluble in water. It is a readily available source of the nitrate anion -NO3−-, which is useful in several reactions carried out on industrial scales for the production of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, food preservatives -esp. meats-, and solid rocket propellant. It has been mined extensively for these purposes.
    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.

  • E440 - Pectins


    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: Ficelle-roll, Sour-starter, Cultured-wheat-flour, From-bacterial-culture, Prosciutto, Spies, Fig-spread

    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: Brie, Pasteurised cow's milk

    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: Ficelle-roll, Reduced iron, Thiamin mononitrate, Folic acid, Sour-starter, Cultured-wheat-flour, From-bacterial-culture, Prosciutto, Spies, Fig-spread

    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!

    : Ficelle roll (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), extra virgin olive oil, salt, sour starter (wheat flour, cultured wheat flour, yeast, lactic acid (from bacterial culture)), malted barley flour, yeast, enzymes (amylase)), brie cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), prosciutto (with salt, sugar, spies, sodium nitrate, sodium nitrite, flavoring), fig spread (figs, pure cane sugar, citric acid (acidity regulator), gelling agent (pectin), lactic acid (acidity regulator), ascorbic acid (antioxidant)), arugula
    1. Ficelle roll -> en:ficelle-roll - percent_min: 21.47 - percent_max: 100
      1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 3.06714285714286 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.476190476190476 - percent_max: 100
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
        4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
      2. extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      4. sour starter -> en:sour-starter - percent_min: 0 - percent_max: 1.585
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
        2. cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 0.7925
        3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.528333333333333
        4. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.39625
          1. from bacterial culture -> en:from-bacterial-culture - percent_min: 0 - percent_max: 0.39625
      5. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      6. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.585
        1. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
    2. brie cheese -> en:brie - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
      1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.585
    3. prosciutto -> en:prosciutto - percent_min: 0 - percent_max: 9.51
      1. with salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      3. spies -> en:spies - percent_min: 0 - percent_max: 1.585
      4. sodium nitrate -> en:e251 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      5. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
      6. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.585
    4. fig spread -> en:fig-spread - percent_min: 0 - percent_max: 9.51
      1. figs -> en:fig - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.51
      2. pure cane sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.755
      3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.17
        1. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3.17
      4. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 2.3775
        1. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3775
      5. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.902
        1. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.902
      6. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.585
        1. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 1.585
    5. arugula -> en:rocket - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.51

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 26

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 10.99, rounded value: 10.99)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 26.9169642857143, rounded value: 26.9)

    Negative points: 14

    • Energy: 3 / 10 (value: 1159, rounded value: 1159)
    • Sugars: 1 / 10 (value: 5.24, rounded value: 5.24)
    • Saturated fat: 3 / 10 (value: 3.66, rounded value: 3.7)
    • Sodium: 7 / 10 (value: 634, rounded value: 634)

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

    Nutritional score: (14 - 1)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (6.75 ONZ (191 g))
    Compared to: Sandwiches
    Energy 1,159 kj
    (277 kcal)
    2,210 kj
    (529 kcal)
    +17%
    Fat 12.57 g 24 g +20%
    Saturated fat 3.66 g 6.99 g +18%
    Trans fat 0 g 0 g -100%
    Cholesterol 29 mg 55.4 mg -2%
    Carbohydrates 30.89 g 59 g +32%
    Sugars 5.24 g 10 g +92%
    Fiber 1 g 1.91 g -50%
    Proteins 10.99 g 21 g -0%
    Salt 1.585 g 3.03 g +21%
    Vitamin A 117.9 µg 225 µg -16%
    Vitamin C (ascorbic acid) 1.9 mg 3.63 mg -19%
    Calcium 79 mg 151 mg -12%
    Iron 2.83 mg 5.41 mg +83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 26.917 % 26.917 %
Serving size: 6.75 ONZ (191 g)

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Transportation

Data sources

Product added on by org-database-usda
Last edit of product page on by org-database-usda.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.