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6 Chipolatas Pur Porc - Boucherie St Clément - 0,330 kg

6 Chipolatas Pur Porc - Boucherie St Clément - 0,330 kg

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Barcode: 26006611

Common name: Saucisses françaises

Quantity: 0,330 kg

Packaging: Plastic, Fresh, Protective gas, Seal, Tray, fr:Film plastique

Brands: Boucherie St Clément, Aldi Einkauf GmbH & Compagnie-oHG

Categories: Meats and their products, Meats, Prepared meats, Fresh foods, Pork and its products, Sausages, French sausages, Pork, Chipolatas, fr:Charcuteries à cuire

Labels, certifications, awards: French meat, French pork, Pure pork

Origin of ingredients: France, fr:Viande Porcine

Manufacturing or processing places: Cooperl Arc Atlantique - 7 Rue de la Jeannaie Maroué - Zone Industrielle - 22400 Lamballe, Côtes-d'Armor, Bretagne, France

Traceability code: FR 22.093.001 CE - Lamballe (Côtes-d'Armor, France)

Stores: Aldi

Countries where sold: France

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Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • 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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      Calories

      3/10 points (1071kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (1g)

      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.

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      Salt

      7/20 points (1.6g)

      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 (0g)

      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.

      This product is considered to be a red meat product 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
    As sold
    per serving (1 Chipolata (55 g))
    Compared to: fr:Charcuteries à cuire
    Energy 1,071 kj
    (256 kcal)
    589 kj
    (141 kcal)
    -2%
    Fat 20 g 11 g -8%
    Saturated fat 7.5 g 4.12 g -11%
    Carbohydrates 2.2 g 1.21 g +132%
    Sugars 1 g 0.55 g +53%
    Fiber 0 g 0 g -100%
    Proteins 18 g 9.9 g +14%
    Salt 1.6 g 0.88 g -25%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbon footprint from meat or fish 670.44 g 369 g
Serving size: 1 Chipolata (55 g)

Ingredients

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    14 ingredients


    : Viande de porc 90,6 %, conservateur E326, sel, dextrose, acidifiant E263, épices, antioxydant E316, arômes, colorant E120, boyau naturel de mouton.

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
    • Additive: E326 - Potassium lactate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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
  • E263 - Calcium acetate


    Calcium acetate: Calcium acetate is a chemical compound which is a calcium salt of acetic acid. It has the formula Ca-C2H3O2-2. Its standard name is calcium acetate, while calcium ethanoate is the systematic name. An older name is acetate of lime. The anhydrous form is very hygroscopic; therefore the monohydrate -Ca-CH3COO-2•H2O- is the common form.
    Source: Wikipedia
  • E316 - Sodium erythorbate


    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia
  • E326 - Potassium lactate


    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    Source: Wikipedia

Ingredients analysis

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 90.6%, conservateur (e326), sel, dextrose, acidifiant (e263), épices, antioxydant (e316), arômes, colorant (e120), boyau naturel de mouton
    1. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 90.6 - percent: 90.6 - percent_max: 90.6
    2. conservateur -> en:preservative - percent_min: 1.04444444444445 - percent_max: 9.40000000000001
      1. e326 -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 1.04444444444445 - percent_max: 9.40000000000001
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6
    5. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.6
      1. e263 -> en:e263 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    6. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.6
      1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    8. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.39259259259259
    9. colorant -> en:colour - percent_min: 0 - percent_max: 1.19365079365079
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.19365079365079
    10. boyau naturel de mouton -> en:natural-sheep-casing - percent_min: 0 - percent_max: 1.04444444444444

    • en:meat -> en:meat

    • en:pork -> en:pork

Environment

Carbon footprint

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Data sources

Product added on by jacob80
Last edit of product page on by quechoisir.
Product page also edited by date-limite-app, ecoscore-impact-estimator, kiliweb, packbot, yuka.ZjVvUkdyVWR2OEV3dVBBRjVSakp5bzlyeHA2b2QzeTJNTWNXSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllx-cPTYpiv_Ch_flXyQzI23dqLmff4s_tDdOas.

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