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Guacamole - Netto - 300 g

Guacamole - Netto - 300 g

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Barcode: 3250391821754 (EAN / EAN-13)

Common name: Guacamole, sauce dip à base d'avocat

Quantity: 300 g

Packaging: Metal, Glass, Pot, Lid

Brands: Netto

Categories: Plant-based foods and beverages, Plant-based foods, Condiments, Spreads, Plant-based spreads, Sauces, Dips, Guacamoles, Groceries

Labels, certifications, awards: Made in Belgium

Manufacturing or processing places: Belgique, Snack Food Poco Loco, 8800 Roeselare

Stores: Netto

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    38 ingredients


    French: Eau, avocat 15%, oignons, tomates, poivrons verts, huile de colza, fromage fondu 4,3% (fromage (dont lait), sels de fonte (E331, E339, E450, E451, E452), amidon transformé de maïs, piments verts, huile de coco, poivrons rouges, sucre, lactoprotéines (dont lait), sel, piments Jalapeño 0,75%, antioxydant (E300), jus de citron concentré, acidifiant (E330), stabilisants (E415, E412), ail, colorants (E160a, E141), épices, arôme
    Allergens: Milk, fr:lactoproteines

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: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • 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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    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
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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
  • E451 - Triphosphates


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Melted cheese, Cheese, Milk, Milk proteins, Milk
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    Maybe vegetarian


    Ingredients that may not be vegetarian: Melted cheese, Cheese, E160a, Flavouring
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, avocat 15%, oignons, tomates, poivrons verts, huile de colza, fromage fondu 4.3%, _fromage_ (dont lait), sels de fonte (e331, e339, e450, e451, e452), amidon transformé de maïs, piments verts, huile de coco, poivrons rouges, sucre, _lactoprotéines_ (dont lait), sel, piments Jalapeño 0.75%, antioxydant (e300), jus de citron concentré, acidifiant (e330), stabilisants (e415, e412), ail, colorants (e160a, e141), épices, arôme
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 56
    2. avocat -> en:avocado - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    3. oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent_max: 15
    4. tomates -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent_max: 15
    5. poivrons verts -> en:green-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent_max: 15
    6. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4.3 - percent_max: 14.7
    7. fromage fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
    8. _fromage_ -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 0.75 - percent_max: 4.3
      1. dont lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.75 - percent_max: 4.3
    9. sels de fonte -> en:emulsifying-salts - percent_min: 0.75 - percent_max: 4.3
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 4.3
      2. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.15
      3. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43333333333333
      4. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.075
      5. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.86
    10. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 4.3
    11. piments verts -> en:green-chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 4.3
    12. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.75 - percent_max: 4.3
    13. poivrons rouges -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 4.3
    14. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 4.025
    15. _lactoprotéines_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.75 - percent_max: 3.65769230769231
      1. dont lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.75 - percent_max: 3.65769230769231
    16. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 3.34285714285714
    17. piments Jalapeño -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent: 0.75 - percent_max: 0.75
    18. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.75
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    19. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    20. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.75
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    21. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.75
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
    22. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    23. colorants -> en:colour - percent_min: 0 - percent_max: 0.75
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.75
      2. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
    24. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    25. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75

Nutrition

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    Poor 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: 34

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 1.4, rounded value: 1.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 34.45, rounded value: 34.5)

    Negative points: 12

    • Energy: 1 / 10 (value: 434, rounded value: 434)
    • Sugars: 0 / 10 (value: 2.7, rounded value: 2.7)
    • Saturated fat: 2 / 10 (value: 2.4, rounded value: 2.4)
    • Sodium: 9 / 10 (value: 848, rounded value: 848)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 12 (12 - 0)

    Nutri-Score: D

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    Sugars in low quantity (2.7%)


    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.
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    Salt in high quantity (2.12%)


    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 (60 g)
    Compared to: Guacamoles
    Energy 434 kj
    (104 kcal)
    260 kj
    (62 kcal)
    -34%
    Fat 7.9 g 4.74 g -39%
    Saturated fat 2.4 g 1.44 g -3%
    Carbohydrates 6.1 g 3.66 g -4%
    Sugars 2.7 g 1.62 g +65%
    Fiber ? ?
    Proteins 1.4 g 0.84 g -25%
    Salt 2.12 g 1.27 g +98%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 34.45 % 34.45 %
Serving size: 60 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by nioff
Last edit of product page on by packbot.
Product page also edited by roboto-app.

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