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Guacamole - U - 300 g

Guacamole - U - 300 g

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

Barcode: 3256220252294 (EAN / EAN-13)

Quantity: 300 g

Packaging: Metal, Glass, Box, Jar

Brands: U

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

Labels, certifications, awards: Green Dot

Manufacturing or processing places: Belgique

Stores: Super U, Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    38 ingredients


    : Eau, avocat ( 14%), oignon, poivron vert, tomates, MASCARPONE (CRÈME (LAIT), LAIT, acidifiant: acide citrique), CRÈME (LAIT), huile de colza, amidon modifié de maïs, sucre, piment vert, poivron rouge, sel, piments jalapeño, acidifiant: acide lactique - antioxydant: acide ascorbique - jus de citron concentré, épices, émulsifiant: esters monoacétyltartrique et diacétyltartrique des mono - et diglycérides d'acides gras - stabilisants: gomme xanthane, gomme guar - colorant: caroténoïdes - feuille de coriandre, acidifiant: acide citrique - persil, colorant: complexes cuivre-chlorophylles et chlorophyllines - ail en poudre.
    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: E140 - Chlorophylls and Chlorophyllins
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E14XX - Modified Starch
    • Additive: E160 - Carotenoids
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier

    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

  • E140 - Chlorophylls and Chlorophyllins


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia
  • E140ii - Chlorophyllins


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    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.

  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Mascarpone, Cream, Milk, Cream
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 14%, oignon, poivron vert, tomates, MASCARPONE (CRÈME, LAIT, acidifiant (acide citrique)), CRÈME, huile de colza, amidon modifié de maïs, sucre, piment vert, poivron rouge, sel, piments jalapeño, acidifiant (acide lactique), antioxydant (acide ascorbique), jus de citron concentré, épices, émulsifiant (esters monoacétyltartrique et diacétyltartrique des mono- et diglycérides d'acides gras), stabilisants (gomme xanthane), gomme guar, colorant (caroténoïdes), feuille de coriandre, acidifiant (acide citrique), persil, colorant (complexes cuivre-chlorophylles et chlorophyllines), ail
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 86
    2. avocat -> en:avocado - vegan: yes - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    3. oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    4. poivron vert -> en:green-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    5. tomates -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    6. MASCARPONE -> en:mascarpone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14
      1. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
      2. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7
      3. acidifiant -> en:acid - percent_min: 0 - percent_max: 4.66666666666667
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
    7. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
    8. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12
    9. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.2857142857143
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    11. piment vert -> en:green-chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    12. poivron rouge -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    14. piments jalapeño -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    15. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.1
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    16. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.1
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    17. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    18. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    19. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.1
      1. esters monoacétyltartrique et diacétyltartrique des mono- et diglycérides d'acides gras -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.1
    20. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.1
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    21. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    22. colorant -> en:colour - percent_min: 0 - percent_max: 1.1
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
    23. feuille de coriandre -> en:coriander-leaf - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    24. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.1
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    25. persil -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    26. colorant -> en:colour - percent_min: 0 - percent_max: 1.1
      1. complexes cuivre-chlorophylles et chlorophyllines -> en:e140 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    27. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

Nutrition

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 37

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 37.4101715087891, rounded value: 37.4)

    Negative points: 7

    • Energy: 1 / 10 (value: 516, rounded value: 516)
    • Sugars: 0 / 10 (value: 3.5, rounded value: 3.5)
    • Saturated fat: 2 / 10 (value: 2.8, rounded value: 2.8)
    • Sodium: 4 / 10 (value: 440, rounded value: 440)

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

    Nutritional score: (7 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Guacamoles
    Energy 516 kj
    (124 kcal)
    -22%
    Fat 9.5 g -27%
    Saturated fat 2.8 g +16%
    Carbohydrates 8.5 g +28%
    Sugars 3.5 g +129%
    Fiber 0.8 g -82%
    Proteins 0.8 g -58%
    Salt 1.1 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 37.41 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by julie-yuka
Last edit of product page on by packbot.
Product page also edited by beniben, date-limite-app, kiliweb, openfoodfacts-contributors, org-systeme-u, systeme-u, systeme-u-off, tacite-mass-editor.

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