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Piémontaise au jambon - Pause fraicheur - 300 g

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Piémontaise au jambon - Pause fraicheur - 300 g

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Barcode: 3564700330876 (EAN / EAN-13)

Common name: Salade à la Piémontaise au jambon

Quantity: 300 g

Packaging: Plastic, Protective gas, Tray

Brands: Pause fraicheur, Marque Repère, Menu Fraîcheur

Categories: Meats and their products, Meals, Fresh foods, Prepared salads, Meals with meat, Pork meals, Potato dishes, Potato salads, Piemontese salads, Piemontese salads with ham, Salads

Manufacturing or processing places: France

Traceability code: FR 38.449.002 CE - Saint-Quentin-Fallavier (Isère, France)

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

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    35 ingredients

    : Pomme de terre 48 % ; tomate 16 % ; jambon cuit supérieur 10 % (jambon de porc (origine : france), eau, sel, arômes, contient sirop de glucose et/ou dextrose, antioxydant : e316, conservateur : e250) ; huile de colza ; eau ; oeuf dur 4,4 % ; cornichon ; moutarde (eau, graine de moutarde, vinaigre d'alcool, sel) ; vinaigre d'alcool ; sel ; amidon modifié de pomme de terre ; jaune d'oeuf en poudre ; conservateur : e202 ; persil ; acidifiant : acide lactique ; épaississant : gomme xanthane ; poivre ; sirop de glucose.
    Allergens: Eggs, Mustard

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: E14XX - Modified Starch
    • Additive: E415 - Xanthan gum
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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.

  • 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

  • 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

  • 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

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Superior cooked ham, Ham, Hard-boiled egg, Egg yolk powder
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

    : Pomme de terre 48%, tomate 16%, jambon cuit supérieur 10% (jambon de porc, eau, sel, arômes, contient sirop de glucose, dextrose, antioxydant (e316), conservateur (e250)), huile de colza, eau, oeuf dur 4.4%, cornichon, moutarde (eau, graine de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, sel, amidon modifié de pomme de terre, jaune d'oeuf en poudre, conservateur (e202), persil, acidifiant (acide lactique), épaississant (gomme xanthane), poivre, sirop de glucose
    1. Pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 48 - percent: 48 - percent_max: 48
    2. tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 16 - percent: 16 - percent_max: 16
    3. jambon cuit supérieur -> en:superior-cooked-ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 10 - percent: 10 - percent_max: 10
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 1.25 - percent_max: 10
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93
      4. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.93
      5. contient sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.93
      6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.93
      7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.93
        1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
      8. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.93
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 4.4 - percent_max: 10
    5. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.4 - percent_max: 10
    6. oeuf dur -> en:hard-boiled-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22010 - percent_min: 4.4 - percent: 4.4 - percent_max: 4.4
    7. cornichon -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0.133333333333333 - percent_max: 4.4
    8. moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 3.77777777777778
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.77777777777778
      2. graine de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.88888888888889
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.25925925925926
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93
    9. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.23809523809524
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93
    11. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.93
    12. jaune d'oeuf en poudre -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 0.93
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.93
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
    14. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.93
    15. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.93
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
    16. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.93
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
    17. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93
    18. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.93

Nutrition

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    Good nutritional quality

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

    Positive points: 3

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 19, rounded value: 19)

    Negative points: 5

    • Energy: 1 / 10 (value: 538, rounded value: 538)
    • Sugars: 0 / 10 (value: 0.9, rounded value: 0.9)
    • Saturated fat: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Sodium: 4 / 10 (value: 372, rounded value: 372)

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

    Nutritional score: (5 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (300 g)     		Compared to: Piemontese salads with ham
    Energy 538 kj
    (129 kcal)     		1,610 kj
    (387 kcal)     		-13%
    Fat 8.6 g 25.8 g -19%
    Saturated fat 0.8 g 2.4 g -23%
    Carbohydrates 8.5 g 25.5 g +4%
    Sugars 0.9 g 2.7 g +18%
    Fiber 1.6 g 4.8 g +5%
    Proteins 3.7 g 11.1 g -10%
    Salt 0.93 g 2.79 g -5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 19 % 19 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25.541 % 25.541 %
    Carbon footprint from meat or fish 74 g 222 g
Serving size: 300 g

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Data sources

Product added on by gildubs
Last edit of product page on by kiliweb.
Product page also edited by date-limite-app, juju63, org-scamark, packbot, scamark, tacite, teolemon, yuka.V0xvUUhQVTkvTUpVdS9jaTFSVFUrUHhxblpXWWR6S0hNT3NiSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk11U-GAozj2EDnhiFPT9PeWM6bPXvgs3rjnH6o.

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