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5 Céréales (blé, seigle, avoine, millet) - St Hubert - 225 g

5 Céréales (blé, seigle, avoine, millet) - St Hubert - 225 g

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Barcode: 3366321065003 (EAN / EAN-13)

Common name: Matière grasse à tartiner et à cuire allégée (50 % MG) aux céréales (blé, seigle, orge, avoine, millet)

Quantity: 225 g

Packaging: Plastic, Fresh, Lid, Tray, fr:Plastique 05 (PP)

Brands: St Hubert, St Hubert 5 Céréales

Categories: Plant-based foods and beverages, Plant-based foods, Fats, Spreads, Plant-based spreads, Salted spreads, Spreadable fats, Vegetable fats, Fresh foods, Margarines, Light margarines, Plant-based pâtés, fr:Matière grasse à tartiner et à cuire allégée

Labels, certifications, awards: Sustainable, Sustainable Palm Oil, Green Dot, fr:Eco-Emballages
Green Dot

Manufacturing or processing places: St Hubert - 870 Rue Denis Papin - 54710 Ludres, Meurthe-et-Moselle, Lorraine, France

Countries where sold: France

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Health

Nutrition

  • icon

    Nutri-Score C

    Average nutritional quality
    • 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: 9/55

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      Sugar

      0/15 points (0.3g)

      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.

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      Salt

      1/20 points (0.4g)

      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 (2g)

      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: 31

      This product is not considered a beverage for the calculation of the Nutri-Score.

      This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 7.

      Nutritional score: 9 (9 - 0)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (10 g (Cette barquette contient environ 22 portions de 10 g))
    Compared to: Plant-based pâtés
    Energy 2,036 kj
    (494 kcal)
    204 kj
    (49 kcal)
    +82%
    Fat 50 g 5 g +143%
    Saturated fat 14 g 1.4 g +267%
    Monounsaturated fat 25 g 2.5 g +39%
    Polyunsaturated fat 11 g 1.1 g -34%
    Carbohydrates 8 g 0.8 g -37%
    Sugars 0.3 g 0.03 g -96%
    Fiber 2 g 0.2 g -31%
    Proteins 2 g 0.2 g -54%
    Salt 0.4 g 0.04 g -63%
    Vitamin E 10 mg 1 mg -41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 31.333 % 31.333 %
Serving size: 10 g (Cette barquette contient environ 22 portions de 10 g)

Ingredients

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    25 ingredients


    : Huiles végétales 47 % (colza, palmiste, palme), eau, céréales 6 % (orge 3 %, blé 1 %, avoine 1 %, seigle 0,5 %, millet 0,5 %), graines 6 % (sésame, lin), émulsifiants (mono et diglycérides d’acides gras, lécithine de soja), arômes (lait), sel, conservateur (sorbate de potassium), correcteur d‘acidité (acide lactique), colorant (bêta-carotène).
    Allergens: Gluten, Milk, Sesame seeds, Soybeans, fr:avoine

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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
  • 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
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm kernel oil, Palm
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : Huiles végétales 47% (colza, palmiste, palme), eau, céréales 6% (_orge_ 3%, _blé_ 1%, _avoine_ 1%, _seigle_ 0.5%, millet 0.5%), graines 6% (_sésame_, lin), émulsifiants (mono- et diglycérides d'acides gras, lécithine de _soja_), arômes, sel, conservateur (sorbate de potassium), correcteur d‘acidité (acide lactique), colorant (bêta-carotène)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 47 - percent: 47 - percent_max: 47
      1. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 15.6666666666667 - percent_max: 47
      2. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 23.5
      3. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 15.6666666666667
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 28.75 - percent_max: 41
    3. céréales -> en:cereal - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. _orge_ -> en:barley - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
      2. _blé_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1 - percent: 1 - percent_max: 1
      3. _avoine_ -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 1 - percent: 1 - percent_max: 1
      4. _seigle_ -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      5. millet -> en:millet - vegan: yes - vegetarian: yes - ciqual_food_code: 9330 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    4. graines -> en:seed - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. _sésame_ -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 3 - percent_max: 6
      2. lin -> en:flax - percent_min: 0 - percent_max: 3
    5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
      2. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.65
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
    8. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.4
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    9. correcteur d‘acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.4
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    10. colorant -> en:colour - percent_min: 0 - percent_max: 0.4
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4

Environment

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by sebleouf.
Product page also edited by anonymousgeek, jacob80, packbot, quechoisir, roboto-app, seepact33.

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