Steak haché Biologique UVC 21 5% 2x100g - Jean Rozé - 200 g

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  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.

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  fr: Viande bovine, Pourcentage de matières grasses inférieur à 5%, Rapport collagène sur protéines de viande inférieur à 12%

  1. Viande bovine -> en:beef-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101
  2. Pourcentage de matières grasses inférieur à -> fr:pourcentage-de-matieres-grasses-inferieur-a - percent: 5
  3. Rapport collagène sur protéines de viande inférieur à -> fr:rapport-collagene-sur-proteines-de-viande-inferieur-a - percent: 12

  • 
    en:meat -> en:meat
  • 
    en:beef -> en:beef

Nutrition

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  Very good nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

  Positive points: 5

  • Proteins: 5 / 5 (value: 21, rounded value: 21)
  • Fiber: 0 / 5 (value: 0, rounded value: 0)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

  Negative points: 3

  • Energy: 1 / 10 (value: 545, rounded value: 545)
  • Sugars: 0 / 10 (value: 0.1, rounded value: 0.1)
  • Saturated fat: 2 / 10 (value: 2.2, rounded value: 2.2)
  • Sodium: 0 / 10 (value: 56, rounded value: 56)

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

  Nutritional score: (3 - 5)

  Nutri-Score:

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in moderate quantity (5%)

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    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

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    Saturated fat in moderate quantity (2.2%)

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    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

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    Sugars in low quantity (0.1%)

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    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

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    Salt in low quantity (0.14%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (125 g)	Compared to: fr:autres-produits
  Energy	545 kj (125 kcal)	681 kj (156 kcal)	-33%
  Fat	5 g	6.25 g	-39%
  Saturated fat	2.2 g	2.75 g	+1%
  Carbohydrates	0.2 g	0.25 g	-99%
  Sugars	0.1 g	0.125 g	-95%
  Fiber	0 g	0 g	-100%
  Proteins	21 g	26.2 g	+183%
  Salt	0.14 g	0.175 g	-47%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

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  Equal to driving 17.7 km in a petrol car

  3417 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Beef, minced steak, 5% fat, raw (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	97.7 %
  Processing	0.7 %
  Packaging	0.8 %
  Transportation	0.6 %
  Distribution	0.1 %
  Consumption	0.0 %

Packaging

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  Packaging with a high impact

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  • Packaging parts

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    1 x Tray (PET 1 - Polyethylene terephthalate: 18 g)
    1 x Seal (PE 7 - Polyethylene: 1.7 g)
    1 x Bag (PE 7 - Polyethylene: 5.7 g)
    1 x Label (Other paper: 2.25 g)
    

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  • Packaging materials

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    Material	%	Packaging weight	Packaging weight per 100 g of product
    Paper or cardboard	8.1%	2.25 g	1.1 g
    Plastic	91.9%	25.4 g	12.7 g
    Total	100%	27.65 g	13.8 g

Transportation

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  Manufacturing or processing place

  CHERRE AU - France

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  Origins of ingredients

  Origins of ingredients with a high impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  France	50 %	Medium
  Unknown	50 %	High

Labels

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  AB Agriculture Biologique

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.