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10 cordons bleus de dinde surgelés - Savourel - 10 pièces, 1 kg
10 cordons bleus de dinde surgelés - Savourel - 10 pièces, 1 kg
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Barcode: 3255790607244 (EAN / EAN-13)
Common name: Cordons bleus de dinde surgelés
Quantity: 10 pièces, 1 kg
Packaging: Frozen
Brands: Savourel, Alliance Elaborés
Categories: Meats and their products, Meat preparations, Turkey and its products, Breaded products, Turkey preparations, Cordons bleus, Turkey cordons bleus
Labels, certifications, awards: Made in France
Origin of ingredients: France
Traceability code: FR 76.278.001 CE - Foucarmont (Seine-Maritime, France)
Stores: Auchan
Countries where sold: France
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Health
Ingredients
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37 ingredients
: 54 % viande de dinde saumurée [80% viande de dinde, eau, liant protéique végétal (soja), sel, dextrose de blé, arômes (soja), antioxygène (E316)]. 24 % panure et chapelure (eau, farine de blé, sel, levure, épices). 11 % jambon de dinde fumé et cuit [82% viande de dinde, eau, liant protéique (soja), sel et sel nitrité, dextrose de blé, arômes (soja), antioxygène (E316)]. 11 % fromage fondu [fromage, eau, beurre, protéines de lait, sels de fonte (E331), amidon modifié, sel, acide lactique, colorant (E160a)].Allergens: Gluten, Milk, SoybeansTraces: Eggs
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
- Additive: E160a - Carotene
- Ingredient: Colour
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Milk proteins
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.
Additives
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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
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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
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E316 - Sodium erythorbate
Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.Source: Wikipedia
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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
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E160a
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Non-vegan
Non-vegan ingredients: Turkey meat, Turkey meat, Turkey meat, Melted cheese, Cheese, Butter, Milk proteinsSome ingredients could not be recognized.
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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!
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Non-vegetarian
Non-vegetarian ingredients: Turkey meat, Turkey meat, Turkey meatSome 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:
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- 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!
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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!
: viande de dinde 54% (viande de dinde 43.2%, eau, liant protéique, sel, dextrose de blé, arômes, antioxygène (e316)), panure et chapelure 24% (eau, farine de blé, sel, levure, épices), jambon de dinde fumé et cuit 11% (viande de dinde 9.02%, eau, liant protéique, sel, sel nitrité, dextrose de blé, arômes, antioxygène (e316)), fromage fondu 11% (fromage, eau, beurre, protéines de lait, sels de fonte (e331), amidon modifié, sel, acide lactique, colorant (e160a))- viande de dinde -> en:turkey-meat - vegan: no - vegetarian: no - percent_min: 54 - percent: 54 - percent_max: 54
- viande de dinde -> en:turkey-meat - vegan: no - vegetarian: no - percent_min: 43.2 - percent: 43.2 - percent_max: 43.2
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 10.8
- liant protéique -> fr:liant-proteique - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 9
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
- dextrose de blé -> en:wheat-dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
- antioxygène -> en:antioxidant - percent_min: 0 - percent_max: 1.8
- e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- panure et chapelure -> fr:panure-et-chapelure - percent_min: 24 - percent: 24 - percent_max: 24
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 4.8 - percent_max: 24
- farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
- levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
- épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
- jambon de dinde fumé et cuit -> fr:jambon-de-dinde-fume-et-cuit - percent_min: 11 - percent: 11 - percent_max: 11
- viande de dinde -> en:turkey-meat - vegan: no - vegetarian: no - percent_min: 9.02 - percent: 9.02 - percent_max: 9.02
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.282857142857143 - percent_max: 1.98
- liant protéique -> fr:liant-proteique - percent_min: 0 - percent_max: 1.69714285714286
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.848571428571429
- sel nitrité -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.565714285714286
- dextrose de blé -> en:wheat-dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.424285714285714
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.424285714285714
- antioxygène -> en:antioxidant - percent_min: 0 - percent_max: 0.282857142857143
- e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.282857142857143
- fromage fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - percent_min: 11 - percent: 11 - percent_max: 11
- fromage -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 1.22222222222222 - percent_max: 11
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
- beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
- protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.75
- sels de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 2.2
- e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
- acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
- colorant -> en:colour - percent_min: 0 - percent_max: 1.22222222222222
- e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.22222222222222
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrient levels
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Fat in moderate quantity (10%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Turkey cordons bleus Energy 828 kj
(198 kcal)-11% Fat 10 g -19% Saturated fat ? Carbohydrates 15 g +6% Sugars ? Fiber ? Proteins 12 g -4% Salt ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % Carbon footprint from meat or fish 1,404 g
Environment
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Eco-Score D - High environmental impact
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 37/100)
Category: Escalope cordon bleu (topped with a ham slice and Gruyere sauce)
Category: Escalope cordon bleu (topped with a ham slice and Gruyere sauce)
- PEF environmental score: 0.81 (the lower the score, the lower the impact)
- including impact on climate change: 6.21 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +4
Environmental policy: +4
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact France Medium
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Missing packaging information for this product
Malus: -15
⚠️ The information about the packaging of this product is not filled in.⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
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Eco-Score for this product
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Impact for this product: D (Score: 26/100)
Product: 10 cordons bleus de dinde surgelés - Savourel - 10 pièces, 1 kg
Life cycle analysis score: 37
Sum of bonuses and maluses: -11
Final score: 26/100
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Carbon footprint
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Equal to driving 3.2 km in a petrol car
621 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Escalope cordon bleu (topped with a ham slice and Gruyere sauce) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact France Medium
Data sources
Product added on by jeanbono
Last edit of product page on by tacite-mass-editor.
Product page also edited by manu1400, packbot, roboto-app, sebleouf.