arrow_upward

2 cheeseburgers surgelés - Picard - 270 g

2 cheeseburgers surgelés - Picard - 270 g

Barcode: 3270160693306 (EAN / EAN-13)

Quantity: 270 g

Packaging: Cardboard, Frozen, fr:Etui en carton, fr:Film en plastique

Brands: Picard, Snack now

Categories: Frozen foods, Sandwiches, Cheeseburgers

Labels, certifications, awards: French meat, French beef

Origin of ingredients: fr:Viande française

EMB code: EMB 61169B - Flers (Orne, France), FR 61.169.002 CE - Flers (Orne, France)

Stores: Picard

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    47 ingredients


    French: Pain spécial 42% [farine de blé (gluten), eau, sucre, dextrose de blé, huile de colza, levure, graines de sésame, sel, émulsifiants (esters monoacétyl - tartrique des mono - et diglycérides d'acides gras d'origine végétale, mono - et diglycérides d'acides gras d'origine végétale), antioxydant acide ascorbique], préparation cuite de viande hachée de bœuf 40% [viande de bœuf (origine : France) 99,6% ( 39,8% sur le produit fini), sel, arôme naturel de poivre], fromage fondu 9% [fromage (lait) 60% (5,4% sur le produit fini), eau, beurre (lait), protéines de lait, amidon transformé de pomme de terre, sel émulsifiant : citrate trisodique, sel, correcteur d'acidité: acide lactique, colorant bêta-carotène], sauce 9% (eau, concentré de tomate, amidon transformé de mais, vinaigre, huile de colza, sucre, oignon grillé déshydraté, sel, arômes naturels).
    Allergens: Gluten, Milk, Sesame seeds

Food processing

  • icon

    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
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • 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
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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
  • 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
  • E331iii - Trisodium citrate


    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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Beef meat, Melted cheese, Cheese, Milk, Butter, Milk, Milk proteins

    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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Beef meat

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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!

    Pain spécial 42% (farine de blé (gluten), eau, sucre, dextrose de blé, huile de colza, levure, graines de sésame, sel, émulsifiants (esters monoacétyl, tartrique des mono- et diglycérides d'acides gras, mono- et diglycérides d'acides gras), antioxydant (acide ascorbique)), préparation cuite de viande hachée de bœuf 40% (viande de bœuf 39.84%, sur le produit fini 15.92%, sel, arôme naturel de poivre), fromage fondu 9% (fromage 5.4% (lait), sur le produit fini 0.486%, eau, beurre (lait), protéines de lait, amidon transformé de pomme de terre, sel émulsifiant (citrate trisodique), sel, correcteur d'acidité (acide lactique), colorant (bêta-carotène)), sauce 9% (eau, concentré de tomate, amidon transformé de mais, vinaigre, huile de colza, sucre, oignon grillé, sel, arômes naturels)
    1. Pain spécial -> en:special-bread - percent: 42
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
        1. gluten -> en:gluten - vegan: yes - vegetarian: yes
      2. eau -> en:water - vegan: yes - vegetarian: yes
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes
      4. dextrose de blé -> en:wheat-dextrose - vegan: yes - vegetarian: yes
      5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      6. levure -> en:yeast - vegan: yes - vegetarian: yes
      7. graines de sésame -> en:sesame-seeds - vegan: yes - vegetarian: yes
      8. sel -> en:salt - vegan: yes - vegetarian: yes
      9. émulsifiants -> en:emulsifier
        1. esters monoacétyl -> fr:esters-monoacetyl
        2. tartrique des mono- et diglycérides d'acides gras -> fr:tartrique-des-mono-et-diglycerides-d-acides-gras - vegan: en:yes - vegetarian: en:yes
        3. mono- et diglycérides d'acides gras -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe
      10. antioxydant -> en:antioxidant
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes
    2. préparation cuite de viande hachée de bœuf -> fr:preparation-cuite-de-viande-hachee-de-boeuf - percent: 40
      1. viande de bœuf -> en:beef-meat - vegan: no - vegetarian: no - percent: 39.84
      2. sur le produit fini -> fr:sur-le-produit-fini - percent: 15.92
      3. sel -> en:salt - vegan: yes - vegetarian: yes
      4. arôme naturel de poivre -> en:natural-pepper-flavouring - vegan: maybe - vegetarian: maybe
    3. fromage fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - percent: 9
      1. fromage -> en:cheese - vegan: no - vegetarian: maybe - percent: 5.4
        1. lait -> en:milk - vegan: no - vegetarian: yes
      2. sur le produit fini -> fr:sur-le-produit-fini - percent: 0.486
      3. eau -> en:water - vegan: yes - vegetarian: yes
      4. beurre -> en:butter - vegan: no - vegetarian: yes
        1. lait -> en:milk - vegan: no - vegetarian: yes
      5. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes
      6. amidon transformé de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes
      7. sel émulsifiant -> en:emulsifying-salts
        1. citrate trisodique -> en:sodium-citrate
      8. sel -> en:salt - vegan: yes - vegetarian: yes
      9. correcteur d'acidité -> en:acidity-regulator
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
      10. colorant -> en:colour
        1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    4. sauce -> en:sauce - vegan: ignore - vegetarian: ignore - percent: 9
      1. eau -> en:water - vegan: yes - vegetarian: yes
      2. concentré de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes
      3. amidon transformé de mais -> en:modified-corn-starch - vegan: yes - vegetarian: yes
      4. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes
      5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes
      7. oignon grillé -> en:baked-onion - vegan: yes - vegetarian: yes
      8. sel -> en:salt - vegan: yes - vegetarian: yes
      9. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe

    • en:meat -> en:meat

    • en:beef -> en:beef

Nutrition

  • icon

    Poor nutritional quality


    ⚠️ 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: 1

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 3 / 10 (value: 1053, rounded value: 1053)
    • Sugars: 0 / 10 (value: 2.6, rounded value: 2.6)
    • Saturated fat: 5 / 10 (value: 5.5, rounded value: 5.5)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

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

    Score nutritionnel: 12 (13 - 1)

    Nutri-Score: D

  • icon

    Sugars in low quantity (2.6%)


    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.
  • icon

    Salt in moderate quantity (1.2%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (135g)
    Compared to: Cheeseburgers
    Energy 1,053 kj
    (251 kcal)
    1,420 kj
    (339 kcal)
    -4%
    Fat 12 g 16.2 g -5%
    Saturated fat 5.5 g 7.42 g +4%
    Carbohydrates 22 g 29.7 g -6%
    Sugars 2.6 g 3.51 g -37%
    Fiber 1.7 g 2.3 g -1%
    Proteins 13 g 17.6 g -1%
    Salt 1.2 g 1.62 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 135g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by eglantine
Last edit of product page on by packbot.
Product page also edited by date-limite-app, ecoscore-impact-estimator, g123k, hungergames, kiliweb, openfoodfacts-contributors, quechoisir, ripetrescu, roboto-app, tacite, teolemon, yuka.VDVJbkNLWWNoUHNseHNZMTRDMzcwTTFPNjd5MldEcU5jc3NYSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnRdDIvYux70ZhjugBOCwOiuLY2xZthU47rKKag, yuka.sY2b0xO6T85zoF3NwEKvlnxOSdf7nhDgbTXRqWOo_viDDYezc4908o7Bb6s.

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