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Cervelas en Vinaigrette - Monoprix - 200 g

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Cervelas en Vinaigrette - Monoprix - 200 g

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Barcode: 3399130015228 (EAN / EAN-13)

Quantity: 200 g

Packaging: Plastic, Fresh

Brands: Monoprix

Categories: Meats and their products, Meals, Prepared salads, Meals with meat, Pork meals, Refrigerated foods, Refrigerated meals, Salads

Origin of ingredients: European Union

Stores: Monoprix

Countries where sold: France

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Health

Ingredients

  • icon

    62 ingredients

    : Cervelas 56,9 % (viande de porc 76 %, eau, plasma, sel, acidifiants : E575,E326, E262, stabilisant : E451, épices, aromates, légumes (poireau, oignon), dextrose, colorant : E120, exhausteur de goût : E621, conservateurs : E315, E250), colorants : E120, E172), sauce (eau, huile de colza, vinaigre d'alcool, arôme citron et de vin (sulfites)), sucre, acidifiants : E270, E330, E325, moutarde de Dijon (eau, graines de moutarde, vinaigre, sel, conservateur : bisulfite de sodium, amidon modifié, épaississants : E401, E415, sel, arôme naturel), cornichons (eau, vinaigre, sel, conservateur : disulfite de potassium, affermissant : E509), oignon, persil, ciboulette).
    Allergens: Mustard, Sulphur dioxide and sulphites
    Traces: Crustaceans, Eggs, Fish, Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E325 - Sodium lactate
    • Additive: E326 - Potassium lactate
    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E451 - Triphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Firming agent
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E222 - Sodium bisulphite

    Sodium bisulfite: Sodium bisulfite -or sodium bisulphite- -sodium hydrogen sulfite- is a chemical compound with the chemical formula NaHSO3. Sodium bisulfite is a food additive with E number E222. This salt of bisulfite can be prepared by bubbling sulfur dioxide in a solution of sodium carbonate in water. Sodium bisulfite in contact with chlorine bleach -aqueous solution of sodium hypochlorite- will generate heat and form sodium bisulfate and sodium chloride.
    Source: Wikipedia

  • E224 - Potassium metabisulphite

    Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • 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

  • 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

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E326 - Potassium lactate

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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.

  • 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

  • E509 - Calcium chloride

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:cervelas, fr:plasma

    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: Pork meat, E120, E120

    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-vegetarian

    Non-vegetarian ingredients: Pork meat, E120, E120

    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.
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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.
  • 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!

    : Cervelas 56.9% (viande de porc 43.244%, eau, plasma, sel, acidifiants (e575), e326, e262, stabilisant (e451), épices, aromates, légumes (poireau, oignon), dextrose, colorant (e120), exhausteur de goût (e621), conservateurs (e315), e250), colorants (e120), e172, sauce (eau, huile de colza, vinaigre d'alcool, arôme citron, de vin), sucre, acidifiants (e270), e330, e325, _moutarde_ de Dijon (eau, graines de _moutarde_, vinaigre, sel, conservateur (_bisulfite_ de sodium), amidon modifié, épaississants (e401), e415, sel, arôme naturel), cornichons (eau, vinaigre, sel, conservateur (_disulfite_ de potassium), affermissant (e509)), oignon, persil, ciboulette
    1. Cervelas -> fr:cervelas - percent_min: 56.9 - percent: 56.9 - percent_max: 56.9
      1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 43.244 - percent: 43.244 - percent_max: 43.244
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.9104 - percent_max: 13.656
      3. plasma -> fr:plasma - percent_min: 0 - percent_max: 12.7456
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7
      5. acidifiants -> en:acid - percent_min: 0 - percent_max: 1.7
        1. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      6. e326 -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      7. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.7
        1. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      9. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      10. aromates -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5932
      11. légumes -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41617777777778
        1. poireau -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0 - percent_max: 1.41617777777778
        2. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.708088888888889
      12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.27456
      13. colorant -> en:colour - percent_min: 0 - percent_max: 1.15869090909091
        1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.15869090909091
      14. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.15869090909091
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15869090909091
      15. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.980430769230769
        1. e315 -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.980430769230769
      16. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.980430769230769
    2. colorants -> en:colour - percent_min: 3.59166666666667 - percent_max: 43.1
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 3.59166666666667 - percent_max: 43.1
    3. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 19.7541666666667
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 19.7541666666667
      2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 9.87708333333333
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 6.58472222222222
      4. arôme citron -> en:lemon-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.93854166666667
      5. de vin -> en:wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 3.95083333333333
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.8
    6. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.8
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    7. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    8. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    9. _moutarde_ de Dijon -> en:dijon-mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.8
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.8
      2. graines de _moutarde_ -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.4
      3. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.266666666666667
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      5. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.16
        1. _bisulfite_ de sodium -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
      6. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.133333333333333
      7. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.133333333333333
        1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
      8. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
      9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.133333333333333
      10. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.133333333333333
    10. cornichons -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0 - percent_max: 0.8
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.8
      2. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.4
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.266666666666667
      4. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.2
        1. _disulfite_ de potassium -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      5. affermissant -> en:firming-agent - percent_min: 0 - percent_max: 0.16
        1. e509 -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    11. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.8
    12. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.8
    13. ciboulette -> en:chives - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 0.8

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

    Positive points: 0

    • Proteins: 4 / 5 (value: 7.3, rounded value: 7.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.19640208333329, rounded value: 4.2)

    Negative points: 17

    • Energy: 3 / 10 (value: 1318, rounded value: 1318)
    • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Saturated fat: 7 / 10 (value: 7.3, rounded value: 7.3)
    • Sodium: 7 / 10 (value: 680, rounded value: 680)

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

    Nutritional score: (17 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (200 g)     		Compared to: Refrigerated meals
    Energy 1,318 kj
    (315 kcal)     		2,640 kj
    (630 kcal)     		+83%
    Fat 31 g 62 g +258%
    Saturated fat 7.3 g 14.6 g +175%
    Carbohydrates 1.7 g 3.4 g -88%
    Sugars 0.8 g 1.6 g -63%
    Fiber 0 g 0 g -100%
    Proteins 7.3 g 14.6 g +4%
    Salt 1.7 g 3.4 g +68%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.196 % 4.196 %
    Carbon footprint from meat or fish 562.4 g 1,120 g
Serving size: 200 g

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Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, sebleouf, yuka.WDVnRkhJMDV2L1VLdTlnVjVUUHc0ODUxN0pTMmZEMnVJT3hBSUE9PQ.

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