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Sausage, Egg & Cheese Croissant Sandwich – Great Value

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Sausage, Egg & Cheese Croissant Sandwich – Great Value

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Barcode:
0078742012896(EAN / EAN-13) 078742012896 (UPC / UPC-A)

Brands: Great Value

Brand owner: Wal-Mart Stores, Inc.

Categories: Meals

Stores: Walmart

Countries where sold: United States

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Health

Nutrition

  • icon

    Nutri-Score D

    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: 0
    • 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).

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    Negative points: 17/55

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      Energy

      3/10 points (1287.1kJ)

      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

      1/15 points (4.03g)

      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

      5/20 points (1.14g)

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

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    Positive points: 0/10

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      Fiber

      0/5 points (0.81g)

      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: 0

      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: 17 (17 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Meals
    Energy ~ 1287.09677419355 kJ
    (290 kcal)     		676.056 kj (162 kcal) (+90%)
    Fat 20.1612903225806 g 6.489 g (+211%)
    Saturated fat 8.06451612903226 g 2.086 g (+287%)
    Trans fat 0 g 0.025 g (-100%)
    Cholesterol 0.092741935483871 g 15.665 mg (+492%)
    Carbohydrates 21.7741935483871 g 16.166 g (+35%)
    Sugars 4.03225806451613 g 2.303 g (+75%)
    Added sugars 2.41935483870968 g 0.488 g (+396%)
    Starch 0 g 9.656 g (-100%)
    Fiber 0.806451612903226 g 1.825 g (-56%)
    Proteins 9.67741935483871 g 6.762 g (+43%)
    Salt 1.13810483870968 g 0.949 g (+20%)
    Sodium 0.508064516129032 g 0.379 g (+34%)
    Vitamin D 0.000001 g 0.191 µg (+618%)
    Potassium 0.153225806451613 g 216.416 mg (-29%)
    Calcium 0.129032258064516 g 45.916 mg (+181%)
    Iron 0.00145161290322581 g 0.881 mg (+65%)
    Fruits‚ vegetables‚ legumes ~ 0 % 21.226 % (-100%)
    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 per serving (124 g) (packaging) As sold for 100 g (estimate)
      Energy ~ 1287.09677419355 kJ
      (290 kcal)       		? kcal
      (290 kcal)       		? kcal
      (380 kcal)       		?
      Fat 20.1612903225806 g ? 25 g ?
      Saturated fat 8.06451612903226 g ? 10 g ?
      Trans fat 0 g ? 0 g ?
      Cholesterol 0.092741935483871 g ? 0.115 g ?
      Carbohydrates 21.7741935483871 g ? 27 g ?
      Sugars 4.03225806451613 g ? 5 g ?
      Added sugars 2.41935483870968 g 2.41935483870968 g 3 g ~ 2.37 g
      Starch 0 g ? 0 g ?
      Fiber 0.806451612903226 g ? 1 g ?
      Proteins 9.67741935483871 g ? 12 g ?
      Salt 1.13810483870968 g ? 1.41125 g ?
      Sodium 0.508064516129032 g ? 0.63 g ?
      Vitamin D 0.000001 g ? 0.000002 g ?
      Potassium 0.153225806451613 g ? 0.19 g ?
      Calcium 0.129032258064516 g ? 0.16 g ?
      Iron 0.00145161290322581 g ? 0.0018 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ? ~ 0 %
      Choline 0 g ? 0 g ?
Serving size: 1 sandwich (124 g)

Ingredients

  • icon

    75 ingredients

    Croissant: enriched wheat flour (unbleached wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid), water, margarine (palm oil, water, soybean oil, salt, whey (milk), mono - and diglycerides, soybean lecithin (soy), natural butter flavor, colored with beta carotene, vitamin a palmitate added), sugar, contains 2% or less of: salt, leavening (yeast), dough conditioner (rye flour, malted barley flour, ascorbic acid, enzymes), non-fat dry milk, soy flour, eggs, preservative (calcium propionate). fully cooked pork sausage patty: pork, water, seasoning (dextrose, spices, sugar, monosodium glutamate, hydrolyzed corn protein, caramel color, spice extractive), salt, sodium phosphates. fully cooked egg patty: whole eggs, water, soybean oil, whey solids, modified food starch, nonfat dry milk, salt, xanthan gum, citric acid and artificial butter flavor (partially hydrogenated soybean oil and cottonseed oils, medium chain triglycerides, artificial flavors). pasteurized process american cheese: cultured milk, water, cream, sodium citrate, salt, sodium phosphate, sorbic acid (preservative), lactic acid, artificial color, enzymes, soy lecithin.
    Allergens: eggs, gluten, milk, soybeans

    • Ingredient information

      • Croissant: 53.4% (estimate)

      • — fortified wheat flour: 40.2% (estimate)

      • — wheat flour: 13.2% (estimate)

      • barley malt flour: 16.9% (estimate)

      • E375: 2.0% (estimate)

      • iron: 2.0% (estimate)

      • — reduced iron: 2.0% (estimate)

      • thiamin mononitrate: 2.0% (estimate)

      • E101: 2.0% (estimate)

      • folic acid: 2.0% (estimate)

      • water: 2.0% (estimate)

      • Margarine: 2.0% (estimate)

      • — palm oil: < 2% (estimate)

      • — water: < 2% (estimate)

      • — soya oil: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — whey: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — soya lecithin: < 2% (estimate)

      • — butter natural flavouring: < 2% (estimate)

      • — E160ai: < 2% (estimate)

      • — retinyl palmitate: < 2% (estimate)

      • sugar: 2.0% (estimate)

      • contains 2% and less of: < 2% (estimate)

      • — salt: < 2% (estimate)

      • yeast: < 2% (estimate)

      • rye flour: < 2% (estimate)

      • barley malt flour: < 2% (estimate)

      • E300: < 2% (estimate)

      • enzyme: < 2% (estimate)

      • skimmed milk powder: < 2% (estimate)

      • soya flour: < 2% (estimate)

      • egg: < 2% (estimate)

      • E282: < 2% (estimate)

      • fully cooked pork sausage patty: < 2% (estimate)

      • — pork: < 2% (estimate)

      • water: < 2% (estimate)

      • coating: < 2% (estimate)

      • — dextrose: < 2% (estimate)

      • — spice: < 2% (estimate)

      • — sugar coating: < 2% (estimate)

      • — E621: < 2% (estimate)

        Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
        Source: Wikipedia

      • — hydrolysed corn protein: < 2% (estimate)

      • — E150a: < 2% (estimate)

      • — spice: < 2% (estimate)

      • salt: < 2% (estimate)

      • E339: < 2% (estimate)

      • fully cooked egg patty: < 2% (estimate)

      • — whole egg: < 2% (estimate)

      • water: < 2% (estimate)

      • soya oil: < 2% (estimate)

      • whey: < 2% (estimate)

      • Modified starch: < 2% (estimate)

      • skimmed milk powder: < 2% (estimate)

      • salt: < 2% (estimate)

      • E415: < 2% (estimate)

      • E330: < 2% (estimate)

      • artificial butter flavor: < 2% (estimate)

      • — partially hydrogenated soybean oil: < 2% (estimate)

      • — cottonseed oil: < 2% (estimate)

      • — medium chain triglycerides: < 2% (estimate)

      • — artificial flavouring: < 2% (estimate)

      • pasteurized process american cheese: < 2% (estimate)

      • — soured milk: < 2% (estimate)

      • water: < 2% (estimate)

      • cream: < 2% (estimate)

      • sodium citrate: < 2% (estimate)

      • salt: < 2% (estimate)

      • E339: < 2% (estimate)

      • E200: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • E270: < 2% (estimate)

      • Colour: < 2% (estimate)

      • enzyme: < 2% (estimate)

      • soya lecithin: < 2% (estimate)

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    Contains added sugars (2%)

    Added sugars: sugar, dextrose, sugar coating
    Quantity of added sugars: 2%
    Search for products in the same category without added sugars: Meals
    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

  • E150a - Plain caramel

  • 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

  • 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

  • E300 - Ascorbic acid

  • 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.

  • 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.

  • 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.

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: palm oil
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    Non-vegan

    Non-vegan ingredients: whey, butter natural flavouring, skimmed milk powder, egg, pork, whole egg, whey, skimmed milk powder, soured milk, 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

    Non-vegetarian

    Non-vegetarian ingredients: pork

    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: Croissant (enriched wheat flour, wheat flour), malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid, water, margarine (palm oil, water, soybean oil, salt, whey, mono- and diglycerides, soybean lecithin, natural butter flavor, with beta carotene, vitamin a palmitate added), sugar, contains 2% and less of (salt), yeast, rye flour, malted barley flour, ascorbic acid, enzymes, non-fat dry milk, soy flour, eggs, calcium propionate, fully cooked pork sausage patty (pork), water, seasoning (dextrose, spices, sugar, monosodium glutamate, hydrolyzed corn protein, caramel color, spice), salt, sodium phosphates, fully cooked egg patty (whole eggs), water, soybean oil, whey, modified food starch, nonfat dry milk, salt, xanthan gum, citric acid, artificial butter flavor (partially hydrogenated soybean oil, cottonseed oils, medium chain triglycerides, artificial flavors), pasteurized process american cheese (cultured milk), water, cream, sodium citrate, salt, sodium phosphate, sorbic acid (preservative), lactic acid, artificial color, enzymes, soy lecithin
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Croissanten:Croissant53.4
    enriched wheat flouren:fortified-wheat-flouryesyes9410941040.2
    wheat flouren:wheat-flouryesyes9410941013.2
    malted barley flouren:barley-malt-flouryesyes955016.9
    niacinen:e375maybemaybe2.0
    ironen:ironyesyes2.0
    reduceden:reduced-ironyesyes2.0
    thiamine mononitrateen:thiamin-mononitratemaybemaybe2.0
    riboflavinen:e101maybeyes2.0
    folic aciden:folic-acidyesyes2.0
    wateren:wateryesyes180662.0
    margarineen:margarine167372.0
    palm oilen:palm-oilyesyesyes161291.0
    wateren:wateryesyes180660.5
    soybean oilen:soya-oilyesyesno174200.4
    salten:saltyesyes110580.0
    wheyen:wheynomaybe0.0
    mono- and diglyceridesen:e471maybemaybemaybe0.0
    soybean lecithinen:soya-lecithinyesyes422000.0
    natural butter flavoren:butter-natural-flavouringnomaybe0.0
    with beta caroteneen:e160aimaybemaybemaybe0.0
    vitamin a palmitate addeden:retinyl-palmitatemaybemaybe0.0
    sugaren:sugarmaybeyes31016310162.0
    contains 2% and less ofen:contains 2% and less of0.9
    salten:saltyesyes110580.9
    yeasten:yeastyesyes11009110090.9
    rye flouren:rye-flouryesyes953295320.9
    malted barley flouren:barley-malt-flouryesyes95500.9
    ascorbic aciden:e300yesyes0.9
    enzymesen:enzymemaybemaybe0.9
    non-fat dry milken:skimmed-milk-powdernoyes190540.9
    soy flouren:soya-flouryesyes209000.9
    eggsen:eggnoyes220000.9
    calcium propionateen:e282yesyes0.9
    fully cooked pork sausage pattyen:fully cooked pork sausage patty0.9
    porken:porknono0.9
    wateren:wateryesyes180660.9
    seasoningen:coatingmaybemaybe0.9
    dextroseen:dextroseyesyes31016310160.2
    spicesen:spiceyesyes110810.1
    sugaren:sugar-coatingmaybemaybe31016310160.1
    monosodium glutamateen:e621yesyes0.1
    hydrolyzed corn proteinen:hydrolysed-corn-proteinyesyes0.1
    caramel coloren:e150ayesyes0.1
    spiceen:spiceyesyes110810.1
    salten:saltyesyes110580.1
    sodium phosphatesen:e339yesyes0.1
    fully cooked egg pattyen:fully cooked egg patty0.1
    whole eggsen:whole-eggnoyes220000.1
    wateren:wateryesyes180660.1
    soybean oilen:soya-oilyesyesno174200.1
    wheyen:wheynomaybe0.1
    modified food starchen:modified-starchyesyes951095100.1
    nonfat dry milken:skimmed-milk-powdernoyes190540.1
    salten:saltyesyes110580.1
    xanthan gumen:e415yesyes0.1
    citric aciden:e330yesyes0.1
    artificial butter flavoren:artificial butter flavor0.1
    partially hydrogenated soybean oilen:partially-hydrogenated-soybean-oilyesyesno174200.1
    cottonseed oilsen:cottonseed-oilyesyesno171700.0
    medium chain triglyceridesen:medium chain triglycerides0.0
    artificial flavorsen:artificial-flavouringmaybemaybe0.0
    pasteurized process american cheeseen:pasteurized process american cheese0.1
    cultured milken:soured-milknoyes0.1
    wateren:wateryesyes180660.1
    creamen:creamnoyes194020.1
    sodium citrateen:sodium-citrateyesyes0.1
    salten:saltyesyes110580.0
    sodium phosphateen:e339yesyes0.0
    sorbic aciden:e200yesyes0.0
    preservativeen:preservative0.0
    lactic aciden:e270yesyes0.0
    artificial coloren:colour0.0
    enzymesen:enzymemaybemaybe0.0
    soy lecithinen:soya-lecithinyesyes422000.0

Environment

Packaging

Transportation

Threatened species

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    Low risk of deforestation

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Forest Footprint

    The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology

    Forest Footprint grade: B

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Total Forest Footprint: 0.001 m² per kg of food

    Palm oil

    Primary ingredient grade: B

    Primary ingredient: 0.001 m² per kg of food

    Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s.

    Ingredient % in product Primary ingredient Processing factor Origin of the product and/or its ingredients Forest Footprint for the origin Label Deforestation risk Forest Footprint
    (m² per kg of food)
    palm oil and fat 1.02 % palm oil 1.00 Unknown 0.055 - 100 % 0.001

    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

    Primary ingredient grade: B

    Total Forest Footprint: 0.001 m² per kg of food

    Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon.

    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 Oeufs Importés 0.93 % 100 % 0.035 0.3 68 % 0.001
    whole egg Oeufs Importés 0.14 % 100 % 0.035 0.3 68 % 0.000

    Other risky ingredients

    These ingredients are not yet assessed for deforestation risk:

    • skimmed milk powder
    • soya flour
    • whey
    • skimmed milk powder
    • cream
    • whey
    • soured milk

    Labels

    The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by macrofactor.
Product page also edited by kiliweb, municorn-calorie-counter-app, org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmVCUvT0vA3ZChnSsm7V--medMzXQ_Nw2o3qMag.

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