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Curry - Netto - 350 g

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Curry - Netto - 350 g

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

Barcode: 3250390727545 (EAN / EAN-13)

Common name: Sauce curry

Quantity: 350 g

Packaging: Glass, Jar, Lid

Brands: Netto

Categories: Plant-based foods and beverages, Plant-based foods, Condiments, Spices, Sauces, Curry powder, Curry sauces, Groceries

Manufacturing or processing places: Scana Nouko, Belgique, Bree

Stores: Netto

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    27 ingredients

    : Eau, crème 11% (dont lait), concentré de tomates 5%, carottes 4%, oignons 4%, amidon modifié de maïs, poivrons rouges 3,3%, poivrons verts 3,3%, sucre, lait de noix de coco en poudre (lait de coco, maltodextrine, lactoprotéine, stabilisant (E339)), épices (curry 0,8%, curcuma), noix de coco, sel, ail, arôme, antioxydant (acide ascorbique), acidifiant (acide lactique)
    Allergens: Milk

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
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Milk, Milk proteins
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, crème 11% (dont _lait_), concentré de tomates 5%, carottes 4%, oignons 4%, amidon modifié de maïs, poivrons rouges 3.3%, poivrons verts 3.3%, sucre, _lait_ de noix de coco en poudre (_lait_ de coco, maltodextrine, lactoprotéine, stabilisant (e339)), épices (curry 0.8%, curcuma), noix de coco, sel, ail, arôme, antioxydant (acide ascorbique), acidifiant (acide lactique)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 52.0472839604592 - percent_max: 63.7
    2. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
      1. dont _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 11 - percent_max: 11
    3. concentré de tomates -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    4. carottes -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    5. oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    6. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent_max: 4
    7. poivrons rouges -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent: 3.3 - percent_max: 3.3
    8. poivrons verts -> en:green-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent: 3.3 - percent_max: 3.3
    9. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 2.7587818877551
    10. _lait_ de noix de coco en poudre -> en:coconut-milk-powder - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 2.31393415178572
      1. _lait_ de coco -> en:coconut-milk - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.31393415178572
      2. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.21734375
      3. lactoprotéine -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.811562500000001
      4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.608671875000001
        1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.608671875000001
    11. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 1.6
      1. curry -> en:curry - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
      2. curcuma -> en:turmeric - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    12. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.016
    14. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.016
    15. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.016
    16. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.016
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.016
    17. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.016
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.016

Nutrition

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    Sugars in moderate quantity (5.4%)

    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.
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    Salt in moderate quantity (1.02%)

    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 (87 g)     		Compared to: Curry powder
    Energy 341 kj
    (82 kcal)     		297 kj
    (71 kcal)     		-62%
    Fat 3.2 g 2.78 g -58%
    Saturated fat 2.5 g 2.18 g +103%
    Carbohydrates 11.3 g 9.83 g -54%
    Sugars 5.4 g 4.7 g +51%
    Fiber ? ?
    Proteins 1.3 g 1.13 g -84%
    Salt 1.016 g 0.884 g -73%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.465 % 22.465 %
Serving size: 87 g

Environment

Carbon footprint

Packaging

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    Packaging with a high impact

    • Packaging parts

      Unknown
      1 x Tethered cap (PP 5 - Polypropylene: 12 g)
      1 x Bottle or vial (PET 1 - Polyethylene terephthalate: 23 g)
      2 x Label (Paper: 0.4 g)

    • Packaging materials

      Material % Packaging weight Packaging weight per 100 g of product
      Paper or cardboard 2.2% 0.8 g 0.2 g
      Plastic 97.8% 35 g 10 g
      Total 100% 35.8 g 10.2 g

Transportation

Data sources

Product added on by nioff
Last edit of product page on by segundo.
Product page also edited by org-les-mousquetaires, packbot, teolemon.

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