Emmental français au lait pasteurisé rapé 29% de MG - U - 350 g

Barcode: 3256224332404 (EAN / EAN-13)

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

Product characteristics

Common name: Fromage industriel de France, à pâte pressée cuite, au lait de vache pasteurisé, râpé

Quantity: 350 g

Packaging: Frais, Sachet plastique, Sachet refermable, Frais, g fermeture

Brands: U

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Fresh foods, Cooked pressed cheeses, Cow cheeses, French cheeses, Emmentaler, French emmentaler, Pasteurized cheeses, Grated cheese, Grated emmentaler, Industrial cheese

Labels, certifications, awards: French milk, High in calcium, Made in France, Lait-francais-french-milk

Origin of ingredients: France

Manufacturing or processing places: Even Lait Industrie (Filiale Laïta) - Lieu dit Traon Bihan - 29260 Ploudaniel, Finistère, Bretagne, France

EMB code: FR 29.179.090 CE - Ploudaniel (Finistère, France)

Stores: U, Magasins U

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
LAIT de vache pasteurisé (France), sel, ferments (dont LAIT), coagulant microbien.

Substances or products causing allergies or intolerances: Milk

Ingredients analysis:
Palm oil free Non-vegan Maybe vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity29 g Fat in high quantity
high quantity19.5 g Saturated fat in high quantity
low quantity2 g Sugars in low quantity
moderate quantity0.9 g Salt in moderate quantity

Serving size: 30 g


Comparison to average values of products in the same category:

(432 products)
(479 products)
(548 products)
(1039 products)
(1307 products)
(2052 products)
(3790 products)
(6826 products)
(6964 products)
(7201 products)
(22549 products)
(34113 products)
(34532 products)
(47862 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (30 g)
Grated emmentalerFrench emmentalerIndustrial cheeseGrated cheeseEmmentalerPasteurized cheesesCooked pressed cheesesFresh foodsFrench cheesesCow cheesesCheesesFermented milk productsFermented foodsDairies
Energy (kJ) 1,566 kj470 kj+1%+1%+21%+1%+0%+20%-3%+120%+15%+14%+26%+73%+76%+89%
Energy (kcal) 377 kcal113 kcal+1%-1%+21%+1%+0%+19%-6%+145%+5%+9%+14%+50%+52%+67%
Energy 1,566 kj
(377 kcal)
470 kj
(113 kcal)
+0%-1%+21%+0%-0%+20%-7%+133%+6%+10%+15%+54%+55%+71%
Fat 29 g8.7 g0%-2%+12%0%-1%+12%-10%+215%0%+5%+11%+60%+62%+85%
- Saturated fat 19.5 g5.85 g-1%-2%+9%+3%-1%+11%-8%+346%-1%+5%+12%+62%+64%+88%
Carbohydrates 2 g0.6 g+122%+257%+37%+18%+209%+64%+263%-76%+184%+121%+43%-55%-56%-63%
- Sugars 2 g0.6 g+462%+350%+75%+687%+442%+159%+585%-28%+451%+435%+146%-45%-46%-56%
Fibers 0 g0 g-100%-100%-100%-100%-100%-100%-100%-100%-100%-100%-100%-100%-100%-100%
Proteins 27 g8.1 g-1%-3%+54%+2%-3%+44%-1%+243%+19%+20%+32%+88%+89%+143%
Salt 0.9 g0.27 g+19%+54%-34%-27%+36%-38%+7%+3%-30%-36%-33%+2%+3%+31%
Sodium 0.36 g0.108 g+19%+54%-34%-27%+36%-38%+7%+3%-30%-36%-33%+2%+3%+31%
Calcium 1,000 mg300 mg+2%+2%+74%+28%+2%+68%+4%+255%+53%+45%+63%+205%+211%+288%
Nutrition score - France 12 12 +1%+8%-15%-14%+5%-16%-5%+138%-14%-16%-12%+23%+25%+39%
Nutri-Score DDDDDDDDDCDDDCCC

Product added on by nash.
Last edit of product page on by systeme-u-off.
Product page also edited by balooval, date-limite-app, jacob80, kiliweb, manu1400, openfoodfacts-contributors, systeme-u, tacite-mass-editor, yuka.YS8wQkZaUTdyNlVibS8wTTBUalcyK2hVdzZhUGNIMm9MTWdmSVE9PQ, yuka.ZnBzQ1NQc0xwdDBPeXNRNzlUYi8vT3BQMzRlS2NtQzlkT3NQSVE9PQ.

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