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Haché basque - Hiruak

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Haché basque - Hiruak

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Barcode: 2474761013513 (EAN / EAN-13)

Brands: Hiruak

Traceability code: FR 64.024.003 CE - Anglet (Pyrénées-Atlantiques, France)

Countries where sold: France

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Health

Ingredients

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    26 ingredients

    : Viande de porc Origine FRANCE, sel, fromage de brebis 10% (Lait), eau, jambon de Bayonne 5% (conservateur nitrate de potassium), dextrose. sucre, épices, sirop de glucose, poivrons, correcteur d'acidité : E262, antioxydant :E315, arômes naturels, colorant : E 120. Trace possible de sésame, moutarde, céleri. gluten, fruits a coque, arachide, Lait, soja, oeufs, sulfites.
    Allergens: Milk
    Traces: Celery, Eggs, Gluten, Milk, Mustard, Nuts, Peanuts, Sesame seeds, Soybeans, Sulphur dioxide and sulphites

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: E120 - Cochineal
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E252 - Potassium nitrate

    Potassium nitrate: Potassium nitrate is a chemical compound with the chemical formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter. It is a source of nitrogen, from which it derives its name. Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks. It is one of the major constituents of gunpowder -black powder- and has been used since the Middle Ages as a food preservative.
    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

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Pork meat, Sheep's-milk cheese, Bayonne ham, E120, Milk, Egg
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Viande de porc, sel, fromage de brebis 10%, eau, jambon de Bayonne 5% (conservateur (nitrate de potassium)), dextrose, sucre, épices, sirop de glucose, poivrons, correcteur d'acidité (e262), antioxydant (e315), arômes naturels, colorant (e120), gluten, fruits a coque, arachide, Lait, soja, oeufs, sulfites
    1. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205
    2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    3. fromage de brebis -> en:sheep-s-milk-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 10
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. jambon de Bayonne -> en:bayonne-ham - vegan: no - vegetarian: no - ciqual_food_code: 28811 - percent: 5
      1. conservateur -> en:preservative
        1. nitrate de potassium -> en:e252 - vegan: yes - vegetarian: yes
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. épices -> en:spice - vegan: yes - vegetarian: yes
    9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    10. poivrons -> en:bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041
    11. correcteur d'acidité -> en:acidity-regulator
      1. e262 -> en:e262 - vegan: yes - vegetarian: yes
    12. antioxydant -> en:antioxidant
      1. e315 -> en:e315 - vegan: yes - vegetarian: yes
    13. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    14. colorant -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no
    15. gluten -> en:gluten - vegan: yes - vegetarian: yes
    16. fruits a coque -> en:nut - vegan: yes - vegetarian: yes
    17. arachide -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001
    18. Lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    19. soja -> en:soya - vegan: yes - vegetarian: yes
    20. oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    21. sulfites -> en:sulfite

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,063 kj
    (254 kcal)
    Fat 20.2 g
    Saturated fat 8.9 g
    Carbohydrates 16 g
    Sugars 1.1 g
    Fiber ?
    Proteins 17 g
    Salt 2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.08 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, vaporous.

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