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Concombres au yaourt - Pierre martinet - 300g

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Concombres au yaourt - Pierre martinet - 300g

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Barcode: 3281780869965 (EAN / EAN-13)

Quantity: 300g

Brands: Pierre martinet

Countries where sold: France

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Health

Ingredients

  • icon

    26 ingredients

    : concombre 70%, yaourt 15%, huile de colza, eau, ciboulette, épice, moutarde (eau, graine de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, jus de citron à base de concentré, sel,jaune d'?uf, sirop de lucose, amidon transformé, aciditiant : acide lactique, paississant : gomme xanthane, conservateur : sorbate de potassium. A consommerjusqutau : voir côté de la barquette. 0 809 400 708
    Allergens: Milk, Mustard

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: E415 - Xanthan gum

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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

  • 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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    Palm oil content unknown

    Unrecognized ingredients: fr:jaune-d-uf, fr:sirop-de-lucose, fr:aciditiant, fr:paississant, fr:a-consommerjusqutau, fr:voir-cote-de-la-barquette, fr:0-809-400-708

    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-vegan

    Non-vegan ingredients: Yogurt

    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

    Vegetarian status unknown

    Unrecognized ingredients: Mustard, fr:jaune-d-uf, fr:sirop-de-lucose, fr:aciditiant, fr:paississant, fr:a-consommerjusqutau, fr:voir-cote-de-la-barquette, fr:0-809-400-708

    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!

    : concombre 70%, yaourt 15%, huile de colza, eau, ciboulette, épice, moutarde (eau, graine de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, jus de citron à base de concentré, sel, jaune d'?uf, sirop de lucose, amidon transformé, aciditiant (acide lactique), paississant (gomme xanthane), conservateur (sorbate de potassium, A consommerjusqutau), voir côté de la barquette, 0 809 400 708
    1. concombre -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 70 - percent: 70 - percent_max: 70
    2. yaourt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 15 - percent: 15 - percent_max: 15
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0.9375 - percent_max: 15
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 7.5
    5. ciboulette -> en:chives - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 5
    6. épice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
    7. moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 3
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3
      2. graine de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.5
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83
    8. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2.5
    9. jus de citron à base de concentré -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 2.14285714285714
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83
    11. jaune d'?uf -> fr:jaune-d-uf - percent_min: 0 - percent_max: 0.83
    12. sirop de lucose -> fr:sirop-de-lucose - percent_min: 0 - percent_max: 0.83
    13. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.83
    14. aciditiant -> fr:aciditiant - percent_min: 0 - percent_max: 0.83
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    15. paississant -> fr:paississant - percent_min: 0 - percent_max: 0.83
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
    16. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.83
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83
      2. A consommerjusqutau -> fr:a-consommerjusqutau - percent_min: 0 - percent_max: 0.415
    17. voir côté de la barquette -> fr:voir-cote-de-la-barquette - percent_min: 0 - percent_max: 0.83
    18. 0 809 400 708 -> fr:0-809-400-708 - percent_min: 0 - percent_max: 0.83

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 318 kj
    (76 kcal)
    Fat 6.9 g
    Saturated fat 0.8 g
    Carbohydrates 1.5 g
    Sugars 1.5 g
    Fiber ?
    Proteins 1.2 g
    Salt 0.83 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 79.836 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by kiliweb.

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