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Délices St Jacques à la laitue de mer - Cite marine

Délices St Jacques à la laitue de mer - Product - fr

Délices St Jacques à la laitue de mer - Cite marine

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Barcode: 3321433003398 (EAN / EAN-13)

Brands: Cite marine

Categories: Terrines, fr:Terrines de Saint-Jacques

Countries where sold: France

Matching with your preferences

Health

Ingredients

46 ingredients

: Poisson (pulpe et morceaux), eau, St Jacques* 16% (noix de Saint-Jacques et barbes), huile de colza, épinards, carottes, poudre de lait écrémé, gélifiants (E407a et xanthane), laitue de mer 2%, crème fraîche, fécule de pomme de terre, poudre de blanc d'oeuf, échalotes, vin blanc, sel, amidon de blé, arôme, conservateur : acétates de sodium, sucre, stabilisant : sorbitols. Origine des St Jacques voir les lettres inscrites à côté du no de lot : V) Vietnam (Chlamys nobilis), U) USA (Chlamys nobilis), P) Pérou (Argopecten purpuratus), OF) France (Chlamys opercularis), D) Danemark (Chlamys opercularis), R) Russie (Chlamys albidus), E) Ecosse (Chlamys opercularis), ME) Ecosse (Pecten maximus), I) Irlande (Chlamys opercularis), T) Thaïlande (Amusium pleuronectes).

Allergens: Fish, Milk, Molluscs

Traces: Celery, Crustaceans, Mustard, Nuts, Sulphur dioxide and sulphites

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E407a - Processed eucheuma seaweed

Additive: E415 - Xanthan gum

Additive: E420 - Sorbitol

Ingredient: Flavouring

Ingredient: Gelling agent
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.

→ Learn more about the NOVA classification

Additives

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E407a - Processed eucheuma seaweed

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
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.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:noix-de-saint-jacques-et-barbes, fr:v-vietnam, fr:u-usa, fr:p-perou, fr:of-france, fr:d-danemark, fr:r-russie, fr:e-ecosse, fr:me-ecosse, fr:i-irlande, fr:t-thailande, fr:amusium-pleuronectes
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Fish, Scallop, Skimmed milk powder, Fresh cream, Powdered egg white, Noble scallop, Noble scallop, Peruvian scallop, Queen scallop, Queen scallop, White scallop, Queen scallop, Great scallop, Queen scallop
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Non-vegetarian
Non-vegetarian ingredients: Fish, Scallop, Noble scallop, Noble scallop, Peruvian scallop, Queen scallop, Queen scallop, White scallop, Queen scallop, Great scallop, Queen scallop
Some 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!

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

Details of the analysis of the ingredients
We need your help!
Some 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:

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.

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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!
: Poisson (pulpe), eau, St Jacques 16% (noix de Saint-Jacques et barbes), huile de colza, épinards, carottes, poudre de lait écrémé, gélifiants (e407a, xanthane), laitue de mer 2%, crème fraîche, fécule de pomme de terre, poudre de blanc d'oeuf, échalotes, vin blanc, sel, amidon de blé, arôme, conservateur (acétates de sodium), sucre, stabilisant (sorbitols), V) Vietnam (Chlamys nobilis), U) USA (Chlamys nobilis), P) Pérou (Argopecten purpuratus), OF) France (Chlamys opercularis), D) Danemark (Chlamys opercularis), R) Russie (Chlamys albidus), E) Ecosse (Chlamys opercularis), ME) Ecosse (Pecten maximus), I) Irlande (Chlamys opercularis), T) Thaïlande (Amusium pleuronectes)
Poisson -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 16 - percent_max: 56

pulpe -> en:pulp - percent_min: 16 - percent_max: 56

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 16 - percent_max: 36

St Jacques -> en:scallop - vegan: no - vegetarian: no - percent_min: 16 - percent: 16 - percent_max: 16

noix de Saint-Jacques et barbes -> fr:noix-de-saint-jacques-et-barbes - percent_min: 16 - percent_max: 16

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 2 - percent_max: 16

épinards -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 2 - percent_max: 16

carottes -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 2 - percent_max: 15.6666666666667

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 2 - percent_max: 12.4

gélifiants -> en:gelling-agent - percent_min: 2 - percent_max: 10

e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 10

xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

laitue de mer -> en:sea-lettuce - vegan: yes - vegetarian: yes - ciqual_food_code: 20985 - percent_min: 2 - percent: 2 - percent_max: 2

crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2

fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2

poudre de blanc d'oeuf -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 2

échalotes -> en:shallot - vegan: yes - vegetarian: yes - ciqual_food_code: 20097 - percent_min: 0 - percent_max: 2

vin blanc -> en:white-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 2

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7

amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.7

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.7

acétates de sodium -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.7

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.7

sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

V) Vietnam -> fr:v-vietnam - percent_min: 0 - percent_max: 1.7

Chlamys nobilis -> en:noble-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

U) USA -> fr:u-usa - percent_min: 0 - percent_max: 1.7

Chlamys nobilis -> en:noble-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

P) Pérou -> fr:p-perou - percent_min: 0 - percent_max: 1.7

Argopecten purpuratus -> en:peruvian-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

OF) France -> fr:of-france - percent_min: 0 - percent_max: 1.7

Chlamys opercularis -> en:queen-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

D) Danemark -> fr:d-danemark - percent_min: 0 - percent_max: 1.7

Chlamys opercularis -> en:queen-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

R) Russie -> fr:r-russie - percent_min: 0 - percent_max: 1.7

Chlamys albidus -> en:white-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

E) Ecosse -> fr:e-ecosse - percent_min: 0 - percent_max: 1.7

Chlamys opercularis -> en:queen-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

ME) Ecosse -> fr:me-ecosse - percent_min: 0 - percent_max: 1.7

Pecten maximus -> en:great-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

I) Irlande -> fr:i-irlande - percent_min: 0 - percent_max: 1.7

Chlamys opercularis -> en:queen-scallop - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.7

T) Thaïlande -> fr:t-thailande - percent_min: 0 - percent_max: 1.7

Amusium pleuronectes -> fr:amusium-pleuronectes - percent_min: 0 - percent_max: 1.7

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 8.6, rounded value: 8.6)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 22.25, rounded value: 22.3)

Negative points: 9

Energy: 1 / 10 (value: 661, rounded value: 661)

Sugars: 0 / 10 (value: 2.1, rounded value: 2.1)

Saturated fat: 1 / 10 (value: 1.5, rounded value: 1.5)

Sodium: 7 / 10 (value: 680, rounded value: 680)

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

Nutritional score: (9 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- 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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.5%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.1%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.7%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: fr:Terrines de Saint-Jacques
Energy	661 kj (158 kcal)	-10%
Fat	10 g	-23%
Saturated fat	1.5 g	-40%
Carbohydrates	6.3 g	+45%
Sugars	2.1 g	+42%
Fiber	?
Proteins	8.6 g	-9%
Salt	1.7 g	+47%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	22.25 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on August 5, 2017, 12:52:59 PM CEST by kiliweb
Last edit of product page on December 30, 2020, 7:37:15 PM CET by kiliweb.
Product page also edited by openfoodfacts-contributors, sebleouf, tacinte, yuka.IblrBdKIL90lMt_z-IAXgzyQGMHgWqZ1NCMMoQ, yuka.sY2b0xO6T85zoF3NwEKvlnVDTPXSjmveJzr5mxWM382_IK3vY4lX0IPma6s.

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

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Délices St Jacques à la laitue de mer - Cite marine

Délices St Jacques à la laitue de mer - Cite marine

Matching with your preferences

Health

Ingredients

46 ingredients

Food processing

Ultra processed foods

Additives

E262 - Sodium acetates

E407a - Processed eucheuma seaweed

E415 - Xanthan gum

E420 - Sorbitol

Ingredients analysis

Palm oil content unknown

We need your help!

Non-vegan

We need your help!

Non-vegetarian

We need your help!

Details of the analysis of the ingredients

We need your help!

Nutrition

Average nutritional quality

Nutrient levels

Fat in moderate quantity (10%)

Saturated fat in moderate quantity (1.5%)

Sugars in low quantity (2.1%)

Salt in high quantity (1.7%)

Nutrition facts

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Report a problem

Incomplete or incorrect information?

Data sources