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Salade césar -

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Barcode: 0219109039297 (EAN / EAN-13) 219109039297 (UPC / UPC-A)

Countries where sold: France

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Health

Ingredients

  • icon

    96 ingredients

    French: Emince de poulet (filets de poulets sans peau (origine france). eau. fécule de pomme de terre. sel. arôme, conservateur: acétate de sodium). salade composee (frisee. chicoree rouge. iceberg.scarole). sauce salade caesar (huile de SOJA. eau. UINAIGRE DE UIN. sucre. PARMESAN. Jaune d'OEUF. sel. vinaigre. arômes. acidifiant: acide lactique. graines de MOUTARDE. ail en poudre, épaississant. gomme xanthane. conservateur: sorbate de potassium. colorant:caramel ordinaire. épices. UINAIGRE DE MALT(ORGE). mélasses. oignon en poudre. ANCHOIS. tamarin. antioxydants(. calcium disodium edta)). OEUF dur (OEUF. eau. sel. E330. E260). penne rigate (SEMOULE DE BLE DUR). routons (FARINE DE BLE PANIFIABLE FRANCAIS. FARINE DE BLE MALTE. GLUTEN de BLE. AGENT DE TRAITEMENT DE LA FARINE ACIDE ASCORBIQUE ENZYMES. sur support farine de blé. amylase xylanase et hémicellulase. eau. FARINE DE BLE PANIFIABLE FRANCAIS. FARINE DE SEIGLE. LEUAIN DE BLE. sel de guérande. <2%. FARINE D'ORGE MALTEE TORREFIEE. emulsifiants: lécithine de colza. E471. E472E. enzymes. amylase et xylanase. AGENT DE TRAITEMENT DE LA FARINE: ACIDE ASCORBIQUE. sel raffiné. conservateur: ANTIAGGLOMERANT E535. 100% levure de panification de saccharomyces cerevisiae. FARINE DE BLE. émulsifiant:. mono et diglycérides d' cides gras. huile végétale de colza. antioxydant: acide ascorbique. enzymes: alpha-amylases. amylases. lipases. xylanases. huile d'olive vierge extra 100%), tomate. tomate cerise. parmigiano regiano (LAIT cru de vache ( origine italle). sel. présure). persil flocons ( feuilles de persil déshydraté).
    Allergens: Eggs, Fish, Gluten, Milk, Mustard, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1104 - Lipase
    • Additive: E150a - Plain caramel
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Thickener

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • 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

  • E1104 - Lipase

    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia

  • E202 - Potassium sorbate

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

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

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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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.

  • 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.

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Chicken, Parmigiano reggiano, Egg yolk, Anchovy, Hard-boiled egg, Egg, Raw 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

    Non-vegetarian

    Non-vegetarian ingredients: Chicken, Anchovy

    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!

    fr: poulet (filets de poulets sans peau, eau, fécule de pomme de terre, sel, arôme, conservateur (acétate de sodium)), salade composee (frisee, chicoree rouge, iceberg.scarole), sauce salade caesar (huile de SOJA, eau, UINAIGRE DE UIN, sucre, PARMESAN, Jaune d'OEUF, sel, vinaigre, arômes, acidifiant (acide lactique, graines de MOUTARDE, ail), épaississant, gomme xanthane, conservateur (sorbate de potassium, colorant), caramel ordinaire, épices, UINAIGRE DE MALT (ORGE), mélasses, oignon, ANCHOIS, tamarin, antioxydants (calcium disodium edta)), OEUF dur (OEUF, eau, sel, e330, e260), penne rigate (SEMOULE DE BLE DUR), routons (FARINE DE BLE PANIFIABLE FRANCAIS, FARINE DE BLE MALTE, GLUTEN de BLE, AGENT DE TRAITEMENT DE LA FARINE ACIDE ASCORBIQUE ENZYMES, sur support farine de blé, amylase xylanase et hémicellulase, eau, FARINE DE BLE PANIFIABLE FRANCAIS, FARINE DE SEIGLE, LEUAIN DE BLE, sel de guérande, FARINE D'ORGE MALTEE TORREFIEE, emulsifiants (lécithine de colza, e471, e472E, enzymes, amylase, xylanase, AGENT DE TRAITEMENT DE LA FARINE), ACIDE ASCORBIQUE, sel raffiné, conservateur (ANTIAGGLOMERANT), e535, levure de panification de saccharomyces cerevisiae, FARINE DE BLE, émulsifiant (mono- et diglycérides d' cides gras, huile végétale de colza, antioxydant), acide ascorbique, enzymes (alpha-amylases, amylases, lipases, xylanases, huile d'olive vierge extra)), tomate, tomate cerise, parmigiano regiano (LAIT cru de vache, sel, présure), persil flocons (feuilles de persil déshydraté)
    1. poulet -> en:chicken - vegan: no - vegetarian: no
      1. filets de poulets sans peau -> fr:filets-de-poulets-sans-peau
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
      6. conservateur -> en:preservative
        1. acétate de sodium -> en:e262i - vegan: yes - vegetarian: yes
    2. salade composee -> fr:salade-composee - vegan: yes - vegetarian: yes
      1. frisee -> en:curly-endive - vegan: yes - vegetarian: yes - ciqual_food_code: 20012
      2. chicoree rouge -> en:radicchio - vegan: yes - vegetarian: yes
      3. iceberg.scarole -> fr:iceberg-scarole
    3. sauce salade caesar -> fr:sauce-salade-caesar
      1. huile de SOJA -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. UINAIGRE DE UIN -> fr:uinaigre-de-uin
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. PARMESAN -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120
      6. Jaune d'OEUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002
      7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      8. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
      9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
      10. acidifiant -> en:acid
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
        2. graines de MOUTARDE -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013
        3. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000
      11. épaississant -> en:thickener
      12. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
      13. conservateur -> en:preservative
        1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
        2. colorant -> en:colour
      14. caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes
      15. épices -> en:spice - vegan: yes - vegetarian: yes
      16. UINAIGRE DE MALT -> fr:uinaigre-de-malt
        1. ORGE -> en:barley - vegan: yes - vegetarian: yes
      17. mélasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      18. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034
      19. ANCHOIS -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079
      20. tamarin -> en:tamarind - vegan: yes - vegetarian: yes - ciqual_food_code: 13079
      21. antioxydants -> en:antioxidant
        1. calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes
    4. OEUF dur -> en:hard-boiled-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22010
      1. OEUF -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      4. e330 -> en:e330 - vegan: yes - vegetarian: yes
      5. e260 -> en:e260 - vegan: yes - vegetarian: yes
    5. penne rigate -> fr:penne-rigate
      1. SEMOULE DE BLE DUR -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610
    6. routons -> fr:routons
      1. FARINE DE BLE PANIFIABLE FRANCAIS -> fr:farine-de-ble-panifiable-francais
      2. FARINE DE BLE MALTE -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. GLUTEN de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes
      4. AGENT DE TRAITEMENT DE LA FARINE ACIDE ASCORBIQUE ENZYMES -> fr:agent-de-traitement-de-la-farine-acide-ascorbique-enzymes
      5. sur support farine de blé -> fr:sur-support-farine-de-ble
      6. amylase xylanase et hémicellulase -> fr:amylase-xylanase-et-hemicellulase
      7. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      8. FARINE DE BLE PANIFIABLE FRANCAIS -> fr:farine-de-ble-panifiable-francais
      9. FARINE DE SEIGLE -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532
      10. LEUAIN DE BLE -> fr:leuain-de-ble
      11. sel de guérande -> en:salt-from-guerande - vegan: yes - vegetarian: yes - ciqual_food_code: 11082
      12. FARINE D'ORGE MALTEE TORREFIEE -> fr:farine-d-orge-malte-toaste - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
      13. emulsifiants -> en:emulsifier
        1. lécithine de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes
        2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        3. e472E -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        5. amylase -> en:e1100 - vegan: yes - vegetarian: yes
        6. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe
        7. AGENT DE TRAITEMENT DE LA FARINE -> en:flour-treatment-agent
      14. ACIDE ASCORBIQUE -> en:e300 - vegan: yes - vegetarian: yes
      15. sel raffiné -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      16. conservateur -> en:preservative
        1. ANTIAGGLOMERANT -> en:anti-caking-agent
      17. e535 -> en:e535 - vegan: yes - vegetarian: yes
      18. levure de panification de saccharomyces cerevisiae -> fr:levure-de-panification-de-saccharomyces-cerevisiae
      19. FARINE DE BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      20. émulsifiant -> en:emulsifier
        1. mono- et diglycérides d' cides gras -> fr:mono-et-diglycerides-d-cides-gras
        2. huile végétale de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
        3. antioxydant -> en:antioxidant
      21. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes
      22. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        1. alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes
        2. amylases -> en:e1100 - vegan: yes - vegetarian: yes
        3. lipases -> en:e1104 - vegan: maybe - vegetarian: maybe
        4. xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe
        5. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270
    7. tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047
    8. tomate cerise -> en:cherry-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20172
    9. parmigiano regiano -> fr:parmigiano-regiano
      1. LAIT cru de vache -> en:raw-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. présure -> en:rennet - vegan: maybe - vegetarian: maybe
    10. persil flocons -> fr:persil-flocons
      1. feuilles de persil déshydraté -> fr:feuilles-de-persil-deshydrate

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 736 kj
    (176 kcal)
    Fat 9.1 g
    Saturated fat 2.1 g
    Carbohydrates 12 g
    Sugars 2 g
    Fiber ?
    Proteins 11 g
    Salt 0.79 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 26.172 %

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Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlnxfaNnFvxvdGh7QwV3WxvuhMYHWPPxDuov-H6s.

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