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Epaule cuite découennée et dégraissée – Le Prix Gagnant – 225 g

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Epaule cuite découennée et dégraissée – Le Prix Gagnant – 225 g

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Barcode:
3180940084142(EAN / EAN-13)

Quantity: 225 g

Brands: Le Prix Gagnant

Traceability code: EMB 87065 - Feytiat (Haute-Vienne, France)

Countries where sold: France

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 410 kj
    (98 kcal)
    Fat 3.5 g
    Saturated fat 1.3 g
    Carbohydrates 2.5 g
    Sugars 1.8 g
    Fiber 0 g
    Proteins 14 g
    Salt 3.5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Carbon footprint from meat or fish 481 g

Ingredients

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    17 ingredients

    French: Epaule de porc* (65%), eau, sel, sirop de glucose, conservateurs : lactate de potassium, nitrite de sodium, stabilisants : E451, E450, gélifiant : E407a, dextrose, acidifiant : acétate de sodium, antioxydant : érythorbate de sodium. *Origine UE

    • Ingredient information

      • Pork shoulder: 65.0%

      • Water: 19.1% (estimate)

      • Salt: < 2% (estimate)

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Preservative: < 2% (estimate)

      • — E326: < 2% (estimate)

      • E250: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — E451: < 2% (estimate)

      • E450: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E407a: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • Acid: < 2% (estimate)

      • — E262i: < 2% (estimate)

      • Antioxidant: < 2% (estimate)

      • — E316: < 2% (estimate)

Food processing

Additives

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    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

  • E262i - Sodium acetate

    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

  • 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

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    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

    fr: Epaule de porc 65%, eau, sel, sirop de glucose, conservateurs (lactate de potassium), nitrite de sodium, stabilisants (e451), e450, gélifiant (e407a), dextrose, acidifiant (acétate de sodium), antioxydant (érythorbate de sodium)
    1. Epaule de porc -> en:pork-shoulder – vegan: no – vegetarian: no – ciqual_food_code: 28001 – percent_min: 65 – percent: 65 – percent_max: 65
    2. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 3.18181818181818 – percent_max: 35
    3. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 3.5
    4. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.5
    5. conservateurs -> en:preservative – percent_min: 0 – percent_max: 3.5
      1. lactate de potassium -> en:e326 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    6. nitrite de sodium -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    7. stabilisants -> en:stabiliser – percent_min: 0 – percent_max: 3.5
      1. e451 -> en:e451 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    8. e450 -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    9. gélifiant -> en:gelling-agent – percent_min: 0 – percent_max: 3.5
      1. e407a -> en:e407a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    10. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.5
    11. acidifiant -> en:acid – percent_min: 0 – percent_max: 3.5
      1. acétate de sodium -> en:e262i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    12. antioxydant -> en:antioxidant – percent_min: 0 – percent_max: 3.18181818181818
      1. érythorbate de sodium -> en:e316 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.18181818181818

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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, yuka.RnJJNEZKa0kvc1FFaE04QjUwK0VvWWgvLzhhNVgwRzROc1FESWc9PQ, yuka.VLZQMdqLNch5HPDxj402winnS7mxLvoJKF0uog.

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