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2 Crêpes Jambon Supérieur et Emmental – La CRÊPE de BROCÉLIANDE – 280 g

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2 Crêpes Jambon Supérieur et Emmental – La CRÊPE de BROCÉLIANDE – 280 g

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Barcode:
3326120010420(EAN / EAN-13)

Common name: 2 Crêpes Jambon Supérieur et Emmental

Quantity: 280 g

Packaging: Tray

Brands: La CRÊPE de BROCÉLIANDE

Categories: fr:Crêpes Garnies

Labels, certifications, awards: Produced in Brittany

Origin of ingredients: France

Manufacturing or processing places: Boisgervilly

Traceability code: EMB 35027A - Boisgervilly (Ille-et-Vilaine, France)

Stores: carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower 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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 11/55

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      Energy

      2/10 points (687.5kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (1.2g)

      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.

    • icon

      Salt

      5/20 points (1.2g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (2.1g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 11 (11 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy ~ 687.5 kJ
    (164 kcal)
    Fat 7.1 g
    Saturated fat 4.3 g
    Carbohydrates 18 g
    Sugars 1.2 g
    Fiber 2.1 g
    Proteins 6 g
    Salt 1.2 g
    Sodium 0.48 g
    Fruits‚ vegetables‚ legumes ~ 0 %

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy ~ 687.5 kJ
      (164 kcal)       		? kcal
      (164 kcal)       		?
      Fat 7.1 g 7.1 g ?
      Saturated fat 4.3 g 4.3 g ?
      Carbohydrates 18 g 18 g ?
      Sugars 1.2 g 1.2 g ?
      Fiber 2.1 g 2.1 g ?
      Proteins 6 g 6 g ?
      Salt 1.2 g 1.2 g ?
      Sodium 0.48 g 0.48 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %
Serving size: 140 g

Ingredients

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    26 ingredients

    French: Crêpe de froment 50% (lait entier frais 18% (France), farine de froment 17% (France), œufs entiers frais 10,5% (France), huile de tournesol, sucre, sel), lait, jambon supérieur 9% (jambon de porc (France), eau, sel, arômes naturels, sirop de glucose, conservateur nitrite de sodium, antioxydant érythorbate de sodium), eau, emmental 6,5% (France), amidon modifié de manioc, farine de blé, beurre, sel, poivre blanc, muscade.
    Allergens: eggs, gluten, milk
    Traces: celery, crustaceans, fish, molluscs, mustard, soybeans

    • Ingredient information

      • crepe-de-froment: 50.0%

      • — whole milk: 18.0%

      • — wheat flour: 17.0%

      • — whole fresh eggs: 10.5%

      • — sunflower oil: 3.3% (estimate)

      • — sugar: < 2% (estimate)

      • — salt: < 2% (estimate)

      • milk: 18.5% (estimate)

      • jambon-superieur: 9.0%

      • — ham: 5.1% (estimate)

      • — water: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — natural flavouring: < 2% (estimate)

      • — glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Preservative: < 2% (estimate)

      • —— E250: < 2% (estimate)

      • — Antioxidant: < 2% (estimate)

      • —— E316: < 2% (estimate)

      • water: 7.8% (estimate)

      • emmental: 6.5%

      • modified tapioca starch: 3.2% (estimate)

      • wheat flour: 2.5% (estimate)

      • butter: < 2% (estimate)

      • salt: < 2% (estimate)

      • white pepper: < 2% (estimate)

      • nutmeg: < 2% (estimate)

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    Contains added sugars (0%)

    Added sugars: sugar, glucose syrup
    Quantity of added sugars: 0%
    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.

Food processing

Additives

  • E14XX - Modified Starch

  • E250 - Sodium nitrite

    Sodium nitrite (E250) is a salt used for curing and preserving meat products.

    It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

    However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: whole milk, whole fresh eggs, milk, ham, emmental, butter
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!

    fr: Crêpe de froment 50% (lait entier 18%, farine de froment 17%, œufs entiers frais 10.5%, huile de tournesol, sucre, sel), lait, jambon supérieur 9% (jambon de porc, eau, sel, arômes naturels, sirop de glucose, conservateur (nitrite de sodium), antioxydant (érythorbate de sodium)), eau, emmental 6.5%, amidon modifié de manioc, farine de blé, beurre, sel, poivre blanc, muscade
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Crêpe de fromentfr:crepe-de-froment50.050.050.0
    lait entieren:whole-milknoyes1902318.018.018.0
    farine de fromenten:wheat-flouryesyes941017.017.017.0
    œufs entiers fraisen:whole-fresh-eggsnoyes2200010.510.510.5
    huile de tournesolen:sunflower-oilyesyesno174403.32.14.5
    sucreen:sugarmaybeyes310160.60.01.2
    selen:saltyesyes110580.60.01.2
    laiten:milknoyes1905118.59.028.0
    jambon supérieurfr:jambon-superieur9.09.09.0
    jambon de porcen:hamnono282055.11.39.0
    eauen:wateryesyes180661.90.04.5
    selen:saltyesyes110580.60.01.2
    arômes naturelsen:natural-flavouringmaybemaybe0.60.01.2
    sirop de glucoseen:glucose-syrupyesyes310160.40.01.2
    conservateuren:preservative0.20.01.2
    nitrite de sodiumen:e250yesyes0.20.01.2
    antioxydanten:antioxidant0.20.01.2
    érythorbate de sodiumen:e316yesyes0.20.01.2
    eauen:wateryesyes180667.86.59.0
    emmentalen:emmentalnomaybe121156.56.56.5
    amidon modifié de maniocen:modified-tapioca-starchyesyes95103.20.06.5
    farine de bléen:wheat-flouryesyes94102.50.05.6
    beurreen:butternoyes164001.20.04.7
    selen:saltyesyes110580.60.01.2
    poivre blancen:white-pepperyesyes110190.30.01.2
    muscadeen:nutmegyesyes110480.30.01.2

Environment

Packaging

Transportation

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    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    whole fresh eggs Oeufs standards 10.50 % 100 % 0.035 0.3 75 % 0.01

    Total forest footprint

    0.01 m² per kg of food

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by new-nutrition-bot.
Product page also edited by driveoff, la-crepe-de-broceliande, openfoodfacts-contributors, packbot, yuka.ZmFrWUtyNDVnUGdVbU5zejRSTE8yWWhyenFPbVcyK1NjZVlTSVE9PQ.

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