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XXL jambon emmental – Daunat – 230 g

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XXL jambon emmental – Daunat – 230 g

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Barcode:
3367651000825(EAN / EAN-13)

Common name: Sandwich au pain de mie complet, garni de jambon cuit choix, de mayonnaise allégée en matières grasses, d'emmental et de salade

Quantity: 230 g

Packaging: Plastic, Tray

Brands: Daunat

Categories: Sandwiches, Sandwiches filled with cold cuts, Cheese sandwiches, Ham sandwiches, Club sandwiches, Emmental cheese sandwiches, Ham and cheese sandwiches

Labels, certifications, awards: Green Dot, Made in France, No additives, Nutriscore, Nutriscore Grade B, Triman
Green Dot Triman

Stores: Carrefour market, Leclerc, Magasins U, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 14
    • 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

      3/10 points (1103kJ)

      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 (2.6g)

      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

      6/20 points (1.3g)

      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: 1/10

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      Fiber

      1/5 points (3.3g)

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

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      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: 14

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

      This product is considered to be a red meat product 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: 10 (11 - 1)

      Nutri-Score: C

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Emmental cheese sandwiches
    Energy 1103 kJ
    (264 kcal)     		1,028.201 kj (246 kcal) (+7%)
    Fat 13 g 10.626 g (+22%)
    Saturated fat 2.8 g 3.275 g (-15%)
    Carbohydrates 26 g 25.524 g (+2%)
    Sugars 2.6 g 3.112 g (-16%)
    Fiber 3.3 g 2.695 g (+22%)
    Proteins 9.7 g 10.865 g (-11%)
    Salt 1.3 g 1.428 g (-9%)
    Sodium 0.52 g 0.571 g (-9%)
    Fruits‚ vegetables‚ legumes ~ 0 % 2.227 % (-100%)

    • 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 1103 kJ
      (264 kcal)       		1103 kJ
      (264 kcal)       		?
      Fat 13 g 13 g ?
      Saturated fat 2.8 g 2.8 g ?
      Carbohydrates 26 g 26 g ?
      Sugars 2.6 g 2.6 g ?
      Fiber 3.3 g 3.3 g ?
      Proteins 9.7 g 9.7 g ?
      Salt 1.3 g 1.3 g ?
      Sodium 0.52 g 0.52 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %
Serving size: 230 g

Ingredients

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    25 ingredients

    wholemeal flour bread 52% (whole wheat flour 23.9%, water, wheat flour, rapeseed oil, yeast, sugar, salt, wheat gluten, emulsifier: mono and diglycerides of fatty acids, bean flour, flour processing agent: ascorbic acid), standard cooked ham 19% (pork jämbon eu origin, water, salt, dextrose, glucose syrup, natural flavours, stabilizers:triphosphates-diphosphates, antioxidant: sodium erythorbate, preservative: sodium nitrite), low-fat mayonnaise 13% jeau, decolza oil, dijon mustard (water, mustard seeds, vinegar, salt, acidifier: citric acid, antioxidant: potassium disulphite), egg yolk 0.65%, alcol vinegar, transförmé potato starch, sweet, salt, thickeners: guar gum - xanthan gum, preservative: potassium sorbate), french emmental 9% (milk from france), salad 7%, (% expressed on the finished product), information in bold for allergy sufferers, possible traces of fish, crustaceans, celery, sesame gřaines, soya and nuts
    Allergens: eggs, gluten, milk, mustard
    Traces: celery, crustaceans, fish, lupin, molluscs, nuts, sesame seeds, soybeans

    • Ingredient information

      • Pain de mie à la farine complète: 55.2%

      • — wheat flour: 20.3%

      • — whole wheat flour: 16.5%

      • — water: 14.4% (estimate)

      • — colza oil: 3.4% (estimate)

      • — salt: < 2% (estimate)

      • — wheat gluten: < 2% (estimate)

      • — yeast: < 2% (estimate)

      • — alcohol vinegar: < 2% (estimate)

      • mayonnaise moutardée allégée en matières grasses: 16.2%

      • — colza oil: 4.7% (estimate)

      • — water: 3.4% (estimate)

      • — mustard: 1.5%

      • —— water: 2.6% (estimate)

      • —— mustard seed: < 2% (estimate)

      • —— alcohol vinegar: < 2% (estimate)

      • —— salt: < 2% (estimate)

      • — egg yolk: < 2% (estimate)

      • — starch: < 2% (estimate)

      • — alcohol vinegar: < 2% (estimate)

      • — sugar: < 2% (estimate)

      • — salt: < 2% (estimate)

      • jambon cuit standard: 13.0%

      • emmental: 9.1%

      • salad: 6.5%

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    Contains added sugars (1%)

    Added sugars: sugar
    Quantity of added sugars: 1%
    Search for products in the same category without added sugars: Ham and cheese sandwiches
    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

  • 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

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: egg yolk, fr:jambon cuit standard, emmental
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

    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: Pain de mie à la farine complète 55.2% (farine de blé 20.3%, farine complète de blé 16.5%, eau, huile de colza, sel, gluten de blé, levure, vinaigre d'alcool), mayonnaise moutardée allégée en matières grasses 16.2% (huile de colza, eau, moutarde 1.5% (eau, graines de moutarde, vinaigre d'alcool, sel), jaune d'oeuf, amidon, vinaigre d'alcool, sucre, sel), jambon cuit standard 13%, Emmental 9.1%, salade 6.5%
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Pain de mie à la farine complètefr:Pain de mie à la farine complète55.2
    farine de bléen:wheat-flouryesyes9410941020.3
    farine complète de bléen:whole-wheat-flouryesyes9410941016.5
    eauen:wateryesyes1806614.4
    huile de colzaen:colza-oilyesyesno171303.4
    selen:saltyesyes110581.1
    gluten de bléen:wheat-glutenyesyes25598480520.0
    levureen:yeastyesyes11009110090.0
    vinaigre d'alcoolen:alcohol-vinegaryesyes110180.0
    mayonnaise moutardée allégée en matières grassesfr:mayonnaise moutardée allégée en matières grasses16.2
    huile de colzaen:colza-oilyesyesno171304.7
    eauen:wateryesyes180663.4
    moutardeen:mustardmaybeyes110131.5
    eauen:wateryesyes180662.6
    graines de moutardeen:mustard-seedyesyes110130.0
    vinaigre d'alcoolen:alcohol-vinegaryesyes110180.0
    selen:saltyesyes110580.0
    jaune d'oeufen:egg-yolknoyes220021.6
    amidonen:starchyesyes951095101.6
    vinaigre d'alcoolen:alcohol-vinegaryesyes110181.6
    sucreen:sugarmaybeyes31016310161.6
    selen:saltyesyes110580.1
    jambon cuit standardfr:jambon-cuit-standardnono282052820513.0
    Emmentalen:emmentalnomaybe121159.1
    saladeen:saladyesyes6.5

Environment

Carbon footprint

Packaging

Transportation

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    Low risk of deforestation

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Forest Footprint

    The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology

    Forest Footprint grade: B

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Total Forest Footprint: 0.001 m² per kg of food

    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

    Primary ingredient grade: B

    Total Forest Footprint: 0.001 m² per kg of food

    Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon.

    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)
    egg yolk Oeufs Importés 1.58 % 100 % 0.035 0.3 68 % 0.001

    Other risky ingredients

    These ingredients are not yet assessed for deforestation risk:

    • fr:jambon cuit standard
    • emmental

    Labels

    The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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Data sources

Product added on by teolemon
Last edit of product page on by anonymous-aaaguohtxqdv6.
Product page also edited by charlesnepote, cupcakes, date-limite-app, didierg, driveoff, ele94, foodless, foodvisor, inf, kiliweb, kittysofties, magasins-u, mathie27, moon-rabbit, new-nutrition-bot, noob10, oc84, off.22da368b-66e3-4644-9340-8cabb88d80a8, openfoodfacts-contributors, packbot, quechoisir, quentinbrd, roboto-app, spotter, tacite, thaialagata, tutez, yuka.R0tzZ0xKc20vdDgycXZCZzd3aloxUGdxNnJxMlJFYXpHdUUwSVE9PQ, yuka.SHBFSlNxSlorZGtnbWZGbjREM3VxK3RabmJMMEFHYTdEUFVkSVE9PQ, yuka.VFA0U01ic3Z2K0EydHZFR3BUM0kwZElxK2JUNGZrR0pKZHN0SVE9PQ, yuka.WXFOY0txVWRtNmcxd1AwTXdRTC9wZE5MeUxQMmJVbXNETkV6SVE9PQ, yuka.WmIwbFRZZ05vYWt1aWRnWC9VNzAyYzVLNnMvMWZWbW9Kc1ZNSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllNgUPWOvQv1bh7TvG2OzfSJBYTvU_ItxJrUYqs, zzz-open-food-facts.

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