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Lustucru box serpentini jambon fromage 360g - 360 g

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Lustucru box serpentini jambon fromage 360g - 360 g

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Some of the data for this product has been provided directly by the manufacturer LUSTUCRU FRAIS.

Barcode: 3240931540610 (EAN / EAN-13)

Common name: Serpentini cuits agrémentés d'une sauce cuisinée à la crème légère, au jambon et aux fromages.

Quantity: 360 g

Packaging: Box, Tray

Brands: Lustucru, Lustucru selection

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Meals, Pasta dishes, Pastas, Instant pasta, Microwave meals, Pasta with meat, Instant pasta with cheese

Labels, certifications, awards: Nutriscore, Nutriscore Grade B

Origin of the product and/or its ingredients: Origine du produit : France # Origine de l'ingrédient primaire " Viande de porc " : France # Origine de l'ingrédient primaire " Emmental" : France # Origine de l'ingrédient primaire " Mozzarella " : UE.

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    44 ingredients

    : Eau, pâte alimentaire (GLUTEN) 27.7%, CREME légère UHT (stabilisant : carraghénanes) 10.8%, jambon cuit de porc* (jambon de porc 6.3%, sel, bouillon (viande de porc et os de porc), arômes naturels (contient naturellement des polyphénols**), antioxydant : acide ascorbique) 6.9%, MOZZARELLA (LAIT de vache pasteurisé, sel, ferments lactiques, coagulant, acide citrique) 2.2%, oignons frits (huile de tournesol) 1.7%, EMMENTAL (LAIT, sel, ferments lactiques, coagulant)1.7%, huile de colza, amidon transformé, sel, arômes naturels (LAIT), ail, épaississant : gomme xanthane, émulsifiant : lécithine de SOJA, conservateurs : sorbate de potassium-acétate de sodium, poivre. *Viande de porc transformée en France provenant d'animaux nés, élevés et abattus en France. ** les polyphénols contribuent à protéger le produit de l'oxydation. Pourcentages exprimés sur le produit total. Peut contenir des traces d'oeufs, de poisson, crustacés, sésame et fruits à coque. Conditionné sous atmosphère protectrice.
    Allergens: Gluten, Milk, Soybeans
    Traces: Crustaceans, Eggs, Fish, Nuts, Sesame seeds

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Thickener

    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: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:creme-legere-uht, fr:jambon-cuit-de-porc, fr:contient-naturellement-des-polyphenols, fr:sorbate-de-potassium-acetate-de-sodium, fr:viande-de-porc-transformee-en-france-provenant-d-animaux-nes, fr:eleves-et-abattus-en-france, fr:les-polyphenols-contribuent-a-proteger-le-produit-de-l-oxydation

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Ham, Pork meat, Pork bone, Mozzarella, Pasteurised cow's milk, Emmental, Milk, Milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Ham, Pork meat, Pork bone

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Eau, pâte alimentaire 27.7% (GLUTEN), CREME légère UHT 10.8% (stabilisant (carraghénanes)), jambon cuit de porc 6.9% (jambon de porc 6.3%, sel, bouillon (viande de porc, os de porc), arômes naturels (contient naturellement des polyphénols), antioxydant (acide ascorbique)), MOZZARELLA 2.2% (LAIT de vache pasteurisé, sel, ferments lactiques, coagulant, acide citrique), oignons 1.7%, EMMENTAL 1.7% (LAIT, sel, ferments lactiques, coagulant), huile de colza, amidon transformé, sel, arômes naturels (LAIT), ail, épaississant (gomme xanthane), émulsifiant (lécithine de SOJA), conservateurs (sorbate de potassium-acétate de sodium), poivre, Viande de porc transformée en France provenant d'animaux nés, élevés et abattus en France, les polyphénols contribuent à protéger le produit de l'oxydation
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 28.6 - percent_max: 49
    2. pâte alimentaire -> en:pasta - vegan: maybe - vegetarian: maybe - percent_min: 27.7 - percent: 27.7 - percent_max: 27.7
      1. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 27.7 - percent_max: 27.7
    3. CREME légère UHT -> fr:creme-legere-uht - percent_min: 10.8 - percent: 10.8 - percent_max: 10.8
      1. stabilisant -> en:stabiliser - percent_min: 10.8 - percent_max: 10.8
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 10.8 - percent_max: 10.8
    4. jambon cuit de porc -> fr:jambon-cuit-de-porc - percent_min: 6.9 - percent: 6.9 - percent_max: 6.9
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - percent_min: 6.3 - percent: 6.3 - percent_max: 6.3
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 0.600000000000001
      3. bouillon -> en:broth - percent_min: 0 - percent_max: 0.45
        1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.45
        2. os de porc -> en:pork-bone - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.225
      4. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.225
        1. contient naturellement des polyphénols -> fr:contient-naturellement-des-polyphenols - percent_min: 0 - percent_max: 0.225
      5. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.225
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.225
    5. MOZZARELLA -> en:mozzarella - vegan: no - vegetarian: maybe - percent_min: 2.2 - percent: 2.2 - percent_max: 2.2
      1. LAIT de vache pasteurisé -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0.44 - percent_max: 2.2
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      3. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.733333333333333
      4. coagulant -> en:coagulant - percent_min: 0 - percent_max: 0.55
      5. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44
    6. oignons -> en:onion - labels: en:with-sunflower-oil - vegan: yes - vegetarian: yes - percent_min: 1.7 - percent: 1.7 - percent_max: 1.7
    7. EMMENTAL -> en:emmental - vegan: no - vegetarian: maybe - percent_min: 1.7 - percent: 1.7 - percent_max: 1.7
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.425 - percent_max: 1.7
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.85
      3. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.566666666666667
      4. coagulant -> en:coagulant - percent_min: 0 - percent_max: 0.425
    8. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.7
    9. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    11. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    12. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    13. épaississant -> en:thickener - percent_min: 0 - percent_max: 1.7
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    14. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.7
      1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    15. conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.7
      1. sorbate de potassium-acétate de sodium -> fr:sorbate-de-potassium-acetate-de-sodium - percent_min: 0 - percent_max: 1.7
    16. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
    17. Viande de porc transformée en France provenant d'animaux nés -> fr:viande-de-porc-transformee-en-france-provenant-d-animaux-nes - percent_min: 0 - percent_max: 1.7
    18. élevés et abattus en France -> fr:eleves-et-abattus-en-france - percent_min: 0 - percent_max: 1.7
    19. les polyphénols contribuent à protéger le produit de l'oxydation -> fr:les-polyphenols-contribuent-a-proteger-le-produit-de-l-oxydation - percent_min: 0 - percent_max: 1.7
    • Origine de l'ingrédient primaire " Mozzarella " : UE.
      l'ingrédient primaire " Mozzarella " -> fr:l-ingredient-primaire-mozzarella

Nutrition

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    Good nutritional quality

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

    Positive points: 5

    • Proteins: 4 / 5 (value: 6.5, rounded value: 6.5)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 6

    • Energy: 2 / 10 (value: 683, rounded value: 683)
    • Sugars: 0 / 10 (value: 1.3, rounded value: 1.3)
    • Saturated fat: 2 / 10 (value: 2.5, rounded value: 2.5)
    • Sodium: 2 / 10 (value: 264, rounded value: 264)

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

    Nutritional score: 1 (6 - 5)

    Nutri-Score: B

  • icon

    Sugars in low quantity (1.3%)

    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 (0.66%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (360 g)     		Compared to: Instant pasta with cheese
    Energy 683 kj
    (162 kcal)     		2,460 kj
    (583 kcal)     		-8%
    Fat 5.6 g 20.2 g -2%
    Saturated fat 2.5 g 9 g +4%
    Carbohydrates 21 g 75.6 g -13%
    Sugars 1.3 g 4.68 g -33%
    Fiber 1 g 3.6 g -7%
    Proteins 6.5 g 23.4 g +3%
    Salt 0.66 g 2.38 g -16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.4 % 3.4 %
Serving size: 360 g

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Pour savourer un plat de pâtes cuisiné et gourmand : Soulevez légèrement le film. Réchauffez 2min30 au micro-ondes* à 900W. Mélangez bien. C'est prêt ! Bon appétit ! (*Ne pas mettre au four traditionnel)

Conservation conditions: Conservation : à conserver au frais entre 0°C et +4°C.

Customer service: Service consommateurs Lustucru Frais, CS 20062 69564 SAINT GENIS LAVAL CEDEX 09 70 818 655

Data sources

The manufacturer LUSTUCRU FRAIS uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by org-lustucru-frais.
Product page also edited by autorotate-bot, billiapi, ecoscore-impact-estimator, lejusju2, openfoodfacts-contributors, org-panzani-sa, packbot, roboto-app.

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