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Choucroute cuisinée - Christ - 10 kg

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Choucroute cuisinée - Christ - 10 kg

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Barcode: 3022820006274 (EAN / EAN-13)

Common name: Choucroute cuisinée à la graisse de canard

Quantity: 10 kg

Packaging: Plastic, Pot

Brands: Christ

Categories: Plant-based foods and beverages, Plant-based foods, Fruits and vegetables based foods, Vegetables based foods, Meals, Fermented vegetables, Sauerkrauts

Origin of ingredients: France

Manufacturing or processing places: France

Stores: Apriba

Countries where sold: France

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Health

Ingredients

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    14 ingredients

    : Choucroute (chou origine France, sel). Jus cuisiné : eau, sel, vin blanc, exhausteur de goût : glutamate monosodique, arôme de fumée, arômes, antioxydant : ascorbate de sodium, acidifiant : acide lactique. Graisse de canard 3%

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: E621 - Monosodium glutamate
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring

    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

  • 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

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    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

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

    : Choucroute, Jus cuisiné (eau), sel, vin blanc, exhausteur de goût (glutamate monosodique), arôme de fumée, arômes, antioxydant (ascorbate de sodium), acidifiant (acide lactique, Graisse de canard)
    1. Choucroute -> en:sauerkraut - vegan: yes - vegetarian: yes - ciqual_food_code: 20116 - percent_min: 42.3 - percent_max: 100
    2. Jus cuisiné -> fr:jus-cuisine - percent_min: 0 - percent_max: 50
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1
    4. vin blanc -> en:white-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 1.1
    5. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.1
      1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    6. arôme de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
    7. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
    8. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.1
      1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    9. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.1
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. Graisse de canard -> en:duck-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16550 - percent_min: 0 - percent_max: 0.033

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 71

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteins: 0 / 5 (value: 1, rounded value: 1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 2 / 5 (value: 71.15, rounded value: 71.2)

    Negative points: 6

    • Energy: 0 / 10 (value: 289, rounded value: 289)
    • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Saturated fat: 2 / 10 (value: 2.5, rounded value: 2.5)
    • Sodium: 4 / 10 (value: 440, rounded value: 440)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (6 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sauerkrauts
    Energy 289 kj
    (69 kcal)     		+11%
    Fat 6 g +54%
    Saturated fat 2.5 g +81%
    Carbohydrates 1.5 g -45%
    Sugars 0.8 g -23%
    Fiber ?
    Proteins 1 g -65%
    Salt 1.1 g -17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 71.15 %

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Data sources

Product added on by tacite
Last edit of product page on by roboto-app.
Product page also edited by packbot.

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