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Rouleaux impériaux santé - Minçavi - 2 x (12 x 45 g) + 1 x 240 ml de sauce

Rouleaux impériaux santé - Minçavi - 2 x (12 x 45 g) + 1 x 240 ml de sauce

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Some of the data for this product has been provided directly by the manufacturer Minçavi. - Customer service: mincavi@mincavi.com 1 800 567-2761

Quantity: 2 x (12 x 45 g) + 1 x 240 ml de sauce

Packaging: Frozen

Brands: Minçavi, Bravodeli

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Condiments, Fats, Frozen foods, Meals, Breads, Groceries

Manufacturing or processing places: Québec, Canada

Stores: En ligne

Countries where sold: Canada

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Health

Ingredients

  • icon

    39 ingredients


    French: GARNITURE : chou, carotte, céleri, poulet, vermicelles de riz, oignons déshydratés, épices (sel), cellulose modifiée. PÂTE : Farine de blé enrichie, eau, sel, huile de soya, sodium de polyphosphate, carbonate de sodium, carbonate de potassium, mono et di-glycérides, polysorbate 60, lécithine de soya, acide acétique, benzoate de sodium, acide citrique, gallate de propyle. Cuit dans l'huile de canola. SAUCE : Eau, sucre, purée de citrouille (citrouille), purée de pommes (pommes, acide ascorbique), vinaigre, amidon de maïs modifiés, acide ascorbique, sorbate de potassium, piment de cayenne.
    Allergens: Celery, Soybeans, fr:ble-gluten
    Traces: Eggs

Food processing

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    Ultra processed foods


    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

  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia
  • 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
  • E310 - Propyl gallate


    Propyl gallate: Propyl gallate, or propyl 3‚4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. Since 1948, this antioxidant has been added to foods containing oils and fats to prevent oxidation. As a food additive, it is used under the E number E310.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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

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    GARNITURE (chou), carotte, céleri, poulet, vermicelles de riz, oignons déshydratés, épices (sel), cellulose modifiée, PÂTE (Farine de blé enrichie), eau, sel, huile de soya, sodium de polyphosphate, carbonate de sodium, carbonate de potassium, mono- et diglycérides, polysorbate 60, lécithine de soya, acide acétique, benzoate de sodium, acide citrique, gallate de propyle, Cuit dans l'huile de canola, SAUCE (Eau), sucre, citrouille (citrouille), purée de pommes (pommes, acide ascorbique), vinaigre, amidon de maïs modifiés, acide ascorbique, sorbate de potassium, piment de cayenne
    1. GARNITURE -> en:filling - vegan: ignore - vegetarian: ignore - percent_min: 3.125 - percent_max: 100
      1. chou -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 3.125 - percent_max: 100
    2. carotte -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. céleri -> en:celery - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. poulet -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
    5. vermicelles de riz -> fr:vermicelles de riz - percent_min: 0 - percent_max: 20
    6. oignons déshydratés -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. cellulose modifiée -> fr:cellulose modifiée - percent_min: 0 - percent_max: 12.5
    9. PÂTE -> en:dough - percent_min: 0 - percent_max: 11.1111111111111
      1. Farine de blé enrichie -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. huile de soya -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
    13. sodium de polyphosphate -> fr:sodium de polyphosphate - percent_min: 0 - percent_max: 7.69230769230769
    14. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. carbonate de potassium -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. mono- et diglycérides -> fr:mono- et diglycérides - percent_min: 0 - percent_max: 6.25
    17. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647
    18. lécithine de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. benzoate de sodium -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. gallate de propyle -> en:e310 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Cuit dans l'huile de canola -> fr:Cuit dans l'huile de canola - percent_min: 0 - percent_max: 4.34782608695652
    24. SAUCE -> en:sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 4.16666666666667
      1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. citrouille -> en:pumpkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      1. citrouille -> en:pumpkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. purée de pommes -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 3.7037037037037
      1. pommes -> en:apple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      2. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
    28. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. amidon de maïs modifiés -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. piment de cayenne -> en:cayenne-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    per serving (serving)
    Compared to: Breads
    Energy 460 kj
    (110 kcal)
    Fat 3.5 g
    Saturated fat 0.2 g
    Trans fat 0.1 g
    Cholesterol 5 mg
    Carbohydrates 15 g
    Sugars 2 g
    Fiber 1 g
    Proteins 5 g
    Salt 1.05 g
    Calcium 20 mg (2 % DV)
    Iron 0.36 mg (2 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ?
Serving size: serving

Environment

Packaging

Transportation

Data sources

Product added on by org-mincavi
Last edit of product page on by packbot.
Product page also edited by mincavi.

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