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Tripes au cidre - Jean Rozé - 500 g

Tripes au cidre - Jean Rozé - 500 g

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Barcode:
3250390952688(EAN / EAN-13)

Quantity: 500 g

Packaging: Plastic

Brands: Jean Rozé

Categories: Fish and meat and eggs, Offals, Tripe dishes, Tripe

Labels, certifications, awards: Distributor labels, French meat, French beef, Green Dot, Nutriscore, Nutriscore Grade B, fr:Sélection Intermarché

Origin of ingredients: France

Manufacturing or processing places: France

Traceability code: FR 35.360.005 CE - Vitré (Ille-et-Vilaine, France)

Stores: Intermarché

Countries where sold: France

Matching with your preferences

Health

Nutrition

Nutri-Score A
Very good nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11
- 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).
  
  → Learn more about the Nutri-Score
Negative points: 6/55
- Calories
  0/10 points (331kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  0/15 points (0.5g)
  
  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.
- Saturated fat
  0/10 points (0.8g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  6/20 points (1.3g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 6/17
- Proteins
  6/7 points (15g)
  
  Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.
- Fiber
  0/5 points (0g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (11.4%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are counted because the negative points are less than 11.
  
  Nutritional score: 0 (6 - 6)
  
  Nutri-Score: A

Nutrient levels
- Fat in low quantity (1.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.5%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.3%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Tripe
Energy	331 kj (79 kcal)	-27%
Fat	1.7 g	-58%
Saturated fat	0.8 g	-51%
Carbohydrates	< 0.5 g	-65%
Sugars	0.5 g	-13%
Fiber	?
Proteins	15 g	+3%
Salt	1.3 g	+14%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11.4 %

Ingredients

25 ingredients

: Estomac de bovin (panse, bonnet, feuillet, caillette), eau, carotte 7 %, pied de bovin, oignon 4,4 %, cidre doux 1,9 %, Calvados modifié 0,2 %, gélatine bovine, acidifiants: E260-E270-E330-E334, arôme naturel (dont extraits de laurier, origan, thym, romarin et sarriette), sel, poivre.

Food processing

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

Additive: E428 - Gelatine

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

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

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Source: Wikipedia

E428 - Gelatine

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:estomac-de-bovin, fr:panse, fr:bonnet, fr:feuillet, fr:caillette, fr:pied-de-bovin, fr:cidre-doux, fr:calvados-modifie
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Non-vegan
Non-vegan ingredients: Beef gelatin
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: Beef gelatin
Some ingredients could not be recognized.
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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.

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!
: Estomac de bovin (panse, bonnet, feuillet, caillette), eau, carotte 7%, pied de bovin, oignon 4.4%, cidre doux 1.9%, Calvados modifié 0.2%, gélatine bovine, acidifiants (e260), e270, e330, e334, arôme naturel (dont extraits de laurier, origan, thym, romarin, sarriette), sel, poivre
Estomac de bovin -> fr:estomac-de-bovin - percent_min: 36.85 - percent_max: 75.1

panse -> fr:panse - percent_min: 9.2125 - percent_max: 75.1

bonnet -> fr:bonnet - percent_min: 0 - percent_max: 37.55

feuillet -> fr:feuillet - percent_min: 0 - percent_max: 25.0333333333333

caillette -> fr:caillette - percent_min: 0 - percent_max: 18.775

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7 - percent_max: 41.05

carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 7 - percent: 7 - percent_max: 7

pied de bovin -> fr:pied-de-bovin - percent_min: 4.4 - percent_max: 7

oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 4.4 - percent: 4.4 - percent_max: 4.4

cidre doux -> fr:cidre-doux - percent_min: 1.9 - percent: 1.9 - percent_max: 1.9

Calvados modifié -> fr:calvados-modifie - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2

gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.2

acidifiants -> en:acid - percent_min: 0 - percent_max: 0.2

e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

dont extraits de laurier -> en:laurel-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.2

thym -> en:thyme - vegan: yes - vegetarian: yes - ciqual_food_code: 11070 - percent_min: 0 - percent_max: 0.0666666666666667

romarin -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05

sarriette -> en:summer-savory - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2

poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
en:meat -> en:meat

en:beef -> en:beef

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Manufacturing or processing place
VITRE - France

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
France	100 %	Medium

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Data sources

Product added on October 21, 2018, 7:42:17 PM CEST by kiliweb
Last edit of product page on March 21, 2023, 8:39:59 PM CET by spotter.
Product page also edited by openfoodfacts-contributors, packbot, quechoisir, roboto-app, sebleouf, teolemon, yuka.ZS9zREZvNGxvdklJbXZBNStVTGsrdlV0MW9PaWNXcUpOOHNvSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhRgY9jDhiCVFjjlhnOb2dKtcazUbuxI2pHQGqs, yuka.sY2b0xO6T85zoF3NwEKvlk4dTsvFkx72ajn5ohDQ2fWNM5jhT_90-YblGKo.

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Tripes au cidre - Jean Rozé - 500 g