Saumon fume - Labeyrie

Ingredients

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  16 ingredients

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  : (O OJ PACIFOJE (ONCORYNCHUS NERVA) (9 BOIS DE HÊTRE DÉCONGELÉ Â : ooc/+ec CO) ooc/+50C À voir date vous sassa) fixé 7êtes, Toutefois, nous ne pouvons garantjr leur absence totale, Nous vous dans Es deuxjws ages ouverture du ZFA, Afin de préserver toutes les qua!jtés de ce produit, rms vous ÉtERGE 5E kJ/ 123 Vs-d, Maféres grasses 2Eg dont acides gras saturés 0,6g, Glucides dont sucres 0,89, 2,93 Ce go±Jt q' a au du MSC pour une pêche durable et bien gérée, www,msc.org/fr, Pour ages desque3es rous apgoVtsiUMts, le saurrorog est pêché au filet maillant, au filet tournant ou à la ligne

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  : fixé 7êtes, Toutefois, nous ne pouvons garantjr leur absence totale, Nous vous dans Es deuxjws ages ouverture du ZFA, Afin de préserver toutes les qua!jtés de ce produit, rms vous ÉtERGE 5E kJ, 123 Vs-d, Maféres grasses 2Eg dont acides gras saturés 0.6%, Glucides dont sucres 0‚89, 2‚93 Ce go±Jt q' a pour une pêche durable et bien gérée, www, org, fr, Pour ages desque3es rous apgoVtsiUMts, le saurrorog est pêché au filet maillant, au filet tournant et à la ligne

  1. fixé 7êtes -> fr:fixe-7etes - percent_min: 6.25 - percent_max: 95.8
  2. Toutefois -> fr:toutefois - percent_min: 0.6 - percent_max: 48.2
  3. nous ne pouvons garantjr leur absence totale -> fr:nous-ne-pouvons-garantjr-leur-absence-totale - percent_min: 0.6 - percent_max: 32.3333333333333
  4. Nous vous dans Es deuxjws ages ouverture du ZFA -> fr:nous-vous-dans-es-deuxjws-ages-ouverture-du-zfa - percent_min: 0.6 - percent_max: 24.4
  5. Afin de préserver toutes les qua!jtés de ce produit -> fr:afin-de-preserver-toutes-les-qua-jtes-de-ce-produit - percent_min: 0.6 - percent_max: 19.64
  6. rms vous ÉtERGE 5E kJ -> fr:rms-vous-eterge-5e-kj - percent_min: 0.6 - percent_max: 16.4666666666667
  7. 123 Vs-d -> fr:123-vs-d - percent_min: 0.6 - percent_max: 14.2
  8. Maféres grasses 2Eg dont acides gras saturés -> fr:maferes-grasses-2eg-dont-acides-gras-satures - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
  9. Glucides dont sucres 0‚89 -> fr:glucides-dont-sucres-0-89 - percent_min: 0 - percent_max: 0.6
  10. 2‚93 Ce go±Jt q' a pour une pêche durable et bien gérée -> fr:2-93-ce-go-jt-q-a-pour-une-peche-durable-et-bien-geree - labels: en:sustainable-seafood-msc - percent_min: 0 - percent_max: 0.6
  11. www -> fr:www - percent_min: 0 - percent_max: 0.6
  12. org -> fr:org - labels: en:sustainable-seafood-msc - percent_min: 0 - percent_max: 0.6
  13. fr -> fr:fr - percent_min: 0 - percent_max: 0.6
  14. Pour ages desque3es rous apgoVtsiUMts -> fr:pour-ages-desque3es-rous-apgovtsiumts - percent_min: 0 - percent_max: 0.6
  15. le saurrorog est pêché au filet maillant -> fr:le-saurrorog-est-peche-au-filet-maillant - percent_min: 0 - percent_max: 0.6
  16. au filet tournant et à la ligne -> fr:au-filet-tournant-et-a-la-ligne - percent_min: 0 - percent_max: 0.6

Nutrition

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  Poor nutritional quality

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  ⚠ ️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.

  Positive points: 0

  • Proteins: 5 / 5 (value: 24, rounded value: 24)
  • Fiber: 0 / 5 (value: 0, rounded value: 0)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

  Negative points: 11

  • Energy: 1 / 10 (value: 515, rounded value: 515)
  • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
  • Saturated fat: 0 / 10 (value: 0.6, rounded value: 0.6)
  • Sodium: 10 / 10 (value: 1160, rounded value: 1160)

  The points for proteins are not counted because the negative points are greater or equal to 11.

  Nutritional score: (11 - 0)

  Nutri-Score:

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in low quantity (2.6%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Saturated fat in low quantity (0.6%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Sugars in low quantity (0.8%)

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    What you need to know

    • 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.

    
    Recommendation: Limit the consumption of sugar and sugary drinks

    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

    Source: National Health Service UK (NHS) - Sugar: the facts

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    Salt in high quantity (2.9%)

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    What you need to know

    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    
    Recommendation: Limit the consumption of salt and salted food

    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

    Source: World Health Organization (WHO) - Fact sheet - Salt reduction

    Source: National Health Service UK (NHS) - Salt: the facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Smoked salmons
  Energy	515 kj (123 kcal)	-34%
  Fat	2.6 g	-76%
  Saturated fat	0.6 g	-71%
  Carbohydrates	0.8 g	+64%
  Sugars	0.8 g	+153%
  Fiber	0 g	-100%
  Proteins	24 g	+9%
  Salt	2.9 g	+3%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Carbon footprint

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  Equal to driving 4.5 km in a petrol car

  877 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salmon, smoked (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	78.7 %
  Processing	3.5 %
  Packaging	5.9 %
  Transportation	11.5 %
  Distribution	0.3 %
  Consumption	0.1 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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