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Boursin Figue & 3Noix - 150 g - 1

Boursin Figue & 3Noix - 150 g - 1

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Barcode: 3070872075632 (EAN / EAN-13)

Quantity: 1

Brands: 150 g

Manufacturing or processing places: Fromageries BEL

Countries where sold: Djibouti

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Health

Ingredients

  • icon

    12 ingredients


    : lait et crème pasteurisés, figues sèches 3%, noix de Pécan 3%, raisins secs, ferments lactiques, dextrose, noix de cajou 0.3%, noix 0.3%, sel, conservateur : sorbate de potassium
    Allergens: Milk, Nuts
    Traces: Nuts

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:

    • Ingredient: Dextrose
    • 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

  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

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


    : lait, crème, figues sèches 3%, noix de Pécan 3%, raisins secs, ferments lactiques, dextrose, noix de cajou 0.3%, noix 0.3%, sel, conservateur (sorbate de potassium)
    1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 37.55 - percent_max: 89.5
    2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 3 - percent_max: 46.25
    3. figues sèches -> en:dried-fig - vegan: yes - vegetarian: yes - ciqual_food_code: 13013 - percent_min: 3 - percent: 3 - percent_max: 3
    4. noix de Pécan -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent_min: 3 - percent: 3 - percent_max: 3
    5. raisins secs -> en:raisin - vegan: yes - vegetarian: yes - ciqual_food_code: 13046 - percent_min: 0.3 - percent_max: 3
    6. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0.3 - percent_max: 3
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.3 - percent_max: 3
    8. noix de cajou -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    9. noix -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3
    11. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.3
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (100g)
    Energy 1,728 kj
    (413 kcal)
    1,730 kj
    (413 kcal)
    Fat 39 g 39 g
    Saturated fat 26 g 26 g
    Carbohydrates ? ?
    Sugars 7.5 g 7.5 g
    Fiber ? ?
    Proteins 8 g 8 g
    Salt 1 g 1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.25 % 8.25 %
Serving size: 100g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .

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