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Les Cubes de Chorizo - Aoste - 500 g

Les Cubes de Chorizo - Aoste - 500 g

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Barcode:
3181450751241(EAN / EAN-13)

Common name: Chorizo pur porc

Quantity: 500 g

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

Brands: Aoste, Aoste Grande Carte

Categories: Meats and their products, Frozen foods, Meats, Prepared meats, Cured sausages, Chorizo

Labels, certifications, awards: Pure pork

Origin of ingredients: Spain, fr:Piment

Manufacturing or processing places: Aoste SNC - A SNC (Filiale Campofrio Food Group) - Zone Artisanale de l'Hermet Haut - 81380 Lescure-d'Albigeois, Tarn, Midi-Pyrénées, France

Traceability code: FR 81.144.022 CE - Lescure-d'Albigeois (Tarn, France), EMB 81144 - Lescure-d'Albigeois (Tarn, France)

Countries where sold: France

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Saturated fat, Sodium, Sugars

    Could you add the information needed to compute the Nutri-Score?
    • icon

      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)
    • 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).

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chorizo
    Energy 2,030 kj
    (490 kcal)
    +20%
    Fat 45 g +34%
    Saturated fat ?
    Carbohydrates 3 g +20%
    Sugars ?
    Fiber ?
    Proteins 18 g -20%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 %

Ingredients

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    11 ingredients


    French: Viande et gras de porc, piment d'Espagne (4 %), lactose, sel, épices, sucre, dextrose, conservateurs : E252, E301, ferments. 120 g de viande pour fabriquer 100 g de produit fini.
    Allergens: Milk

Food processing

Additives

  • E252 - Potassium nitrate


    Potassium nitrate: Potassium nitrate is a chemical compound with the chemical formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter. It is a source of nitrogen, from which it derives its name. Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks. It is one of the major constituents of gunpowder -black powder- and has been used since the Middle Ages as a food preservative.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: fr:Viande et gras de porc, Lactose
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: Viande et gras de porc, piment 4%, _lactose_, sel, épices, sucre, dextrose, conservateurs (e252), e301, ferments
    1. Viande et gras de porc -> fr:viande-et-gras-de-porc - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 64 - percent_max: 96
    2. piment -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 4 - percent: 4 - percent_max: 4
    3. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4
    5. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4
    8. conservateurs -> en:preservative - percent_min: 0 - percent_max: 4
      1. e252 -> en:e252 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    9. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    10. ferments -> en:ferment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Environment

Carbon footprint

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Data sources

Product added on by tacite
Last edit of product page on by kiliweb.
Product page also edited by jacob80, jean-mi, openfoodfacts-contributors, packbot, quechoisir, quentinbrd.

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