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6 Crêpes Jambon Champignons Emmental - Casino - 6 x 50 g

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6 Crêpes Jambon Champignons Emmental - Casino - 6 x 50 g

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Barcode: 3222476290946 (EAN / EAN-13)

Common name: 6 crêpes au jambon, aux champignons de Paris et à l'emmental surgelées

Quantity: 6 x 50 g

Packaging: Frozen, fr:Etui en carton

Brands: Casino

Categories: Frozen foods, Meals, Crêpes and galettes, Crêpes, Filled crêpes, Savoury filled crêpes, Crepe filled with cheese, fr:Crêpes au jambon, fr:Crêpes salées

Labels, certifications, awards: Green Dot

Stores: Casino

Countries where sold: France

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Health

Ingredients

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    37 ingredients

    : Eau - farine de blé - jambon cuit standard 8% (jambon de porc - eau - couenne - sel - gélatine - stabilisants : carraghénanes, diphosphates - lactose - sirop de glucose - dextrose - arômes - antioxydant : érythorbate de sodium - conservateur : nitrite de sodium) - champignons de paris 7,7% (champignons de paris - conservateur : sulfite acide de sodium) - oeufs frais - huile de tournesol - lactose et protéines de lait - emmental 2% - farine de seigle - poudre à lever : diphosphates, carbonates de sodium - oignons - lait écrémé en poudre - sel - amidon transformé de pomme de terre - arômes (contient lait et blé) - amidon de blé. traces de poisson, crustacés, mollusques, céleri et moutarde.
    Allergens: Eggs, Gluten, Milk, Sulphur dioxide and sulphites
    Traces: Celery, Crustaceans, Fish, Molluscs, Mustard

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: E14XX - Modified Starch
    • Additive: E407 - Carrageenan
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E222 - Sodium bisulphite

    Sodium bisulfite: Sodium bisulfite -or sodium bisulphite- -sodium hydrogen sulfite- is a chemical compound with the chemical formula NaHSO3. Sodium bisulfite is a food additive with E number E222. This salt of bisulfite can be prepared by bubbling sulfur dioxide in a solution of sodium carbonate in water. Sodium bisulfite in contact with chlorine bleach -aqueous solution of sodium hypochlorite- will generate heat and form sodium bisulfate and sodium chloride.
    Source: Wikipedia

  • 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

  • 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

  • E407 - Carrageenan

    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

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Ham, Pork rind, E428, Lactose, Fresh egg, Lactose and milk proteins, Emmental, Skimmed milk powder
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    Non-vegetarian

    Non-vegetarian ingredients: fr:Jambon cuit standard, Ham, Pork rind, E428
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

    : Eau, farine de _blé_, jambon cuit standard 8% (jambon de porc, eau, couenne, sel, gélatine, stabilisants (carraghénanes), diphosphates, _lactose_, sirop de glucose, dextrose, arômes, antioxydant (érythorbate de sodium), conservateur (nitrite de sodium)), champignons de paris 7.7% (champignons de paris, conservateur (_sulfite_ acide de sodium)), _oeufs_ frais, huile de tournesol, _lactose_ et protéines de _lait_, _emmental_ 2%, farine de _seigle_, poudre à lever (diphosphates), carbonates de sodium, oignons, _lait_ écrémé en poudre, sel, amidon transformé de pomme de terre, arômes (), amidon de _blé_
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 8 - percent_max: 68.3
    2. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 8 - percent_max: 38.15
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - percent_min: 8 - percent: 8 - percent_max: 8
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - percent_min: 0.615384615384615 - percent_max: 8
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      3. couenne -> en:pork-rind - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.66666666666667
      4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      5. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.6
      6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.33333333333333
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      7. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.14285714285714
      8. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.888888888888889
      10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
      12. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.666666666666667
        1. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      13. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.666666666666667
        1. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    4. champignons de paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - percent_min: 7.7 - percent: 7.7 - percent_max: 7.7
      1. champignons de paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - percent_min: 3.85 - percent_max: 7.7
      2. conservateur -> en:preservative - percent_min: 0 - percent_max: 3.85
        1. _sulfite_ acide de sodium -> en:e222 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.85
    5. _oeufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 7.7
    6. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2 - percent_max: 7.7
    7. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 7.7
    8. _emmental_ -> en:emmental - vegan: no - vegetarian: maybe - percent_min: 2 - percent: 2 - percent_max: 2
    9. farine de _seigle_ -> en:rye-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 2
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    12. oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. amidon transformé de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    17. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

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    Good nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 5.1, rounded value: 5.1)
    • Fiber: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.7, rounded value: 8.7)

    Negative points: 6

    • Energy: 1 / 10 (value: 643, rounded value: 643)
    • Sugars: 0 / 10 (value: 1.7, rounded value: 1.7)
    • Saturated fat: 1 / 10 (value: 1.4, rounded value: 1.4)
    • Sodium: 4 / 10 (value: 368, rounded value: 368)

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

    Nutritional score: 2 (6 - 4)

    Nutri-Score: B

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    Sugars in low quantity (1.7%)

    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.
  • icon

    Salt in moderate quantity (0.92%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (50 g)     		Compared to: fr:Crêpes au jambon
    Energy 643 kj
    (153 kcal)     		322 kj
    (76 kcal)     		-10%
    Fat 6.8 g 3.4 g -4%
    Saturated fat 1.4 g 0.7 g -48%
    Carbohydrates 17 g 8.5 g -6%
    Sugars 1.7 g 0.85 g -46%
    Fiber 1.9 g 0.95 g +86%
    Proteins 5.1 g 2.55 g -35%
    Salt 0.92 g 0.46 g -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.7 % 8.7 %
    Carbon footprint from meat or fish 59.2 g 29.6 g
Serving size: 50 g

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: A la poêle : placez les crêpes encore gelées dans une poêle chaude contenant un peu de matière grasse. Laissez dorer les crêpes à feu doux pendant 10 à 12 minutes en les retournant de temps en temps.

Conservation conditions: 3 jours dans le compartiment à glace du réfrigérateur. Plusieurs mois dans le compartiment à -18°C d'un congélateur dans la limite de la date de durabilité minimale. Attention : Ne jamais recongeler un produit décongelé !

Recycling instructions - To recycle: Etui carton

Data sources

Product added on by kiliweb
Last edit of product page on by fabi2.
Product page also edited by alm1412, casino, casino-off, desan, geodata, openfoodfacts-contributors, packbot, quechoisir, roboto-app, teolemon, yuka.SEpJT1RhZzV1dUVEdXRnYytpL3k5dmhLNmJMMFdrR2JBdWd0SVE9PQ.

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