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Pain de mie sandwich nature - Épi d'Or - 825 g
Pain de mie sandwich nature - Épi d'Or - 825 g
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Some of the data for this product has been provided directly by the manufacturer Scamark.
Barcode: 3564700434390 (EAN / EAN-13)
Common name: Pain de mie grandes tranches natures
Quantity: 825 g
Brands: Épi d'Or, Marque Repère
Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Sliced breads
Labels, certifications, awards: Nutriscore, Nutriscore Grade C
Manufacturing or processing places: France
Stores: Leclerc
Countries where sold: France
Matching with your preferences
Health
Ingredients
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19 ingredients
wheat flour 69%, water, rapeseed oil, sugar, yeast, salt, bean flour, wheat gluten, emulsifiers: lecithins (rapeseed), e471, e472e, e482, preservative: e282, gelling agent: xanthan gum, flour processing agent: ascorbic acidAllergens: Gluten
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: E322 - Lecithins
- Additive: E415 - Xanthan gum
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
- Additive: E482 - Calcium stearoyl-2-lactylate
- Ingredient: Emulsifier
- Ingredient: Gelling agent
- Ingredient: Gluten
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E282 - Calcium propionate
Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.Source: Wikipedia
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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.
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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.
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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.
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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.
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E482 - Calcium stearoyl-2-lactylate
Calcium stearoyl-2-lactylate: Calcium stearoyl-2-lactylate -calcium stearoyl lactylate or CSL- or E482 is a versatile, FDA approved food additive. It is one type of a commercially available lactylate. CSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and desserts to packaging.As described by the Food Chemicals Codex 7th edition, CSL is a cream-colored powder. CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime -calcium hydroxide-. Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The HLB for CSL is 5.1. It is slightly soluble in hot water. The pH of a 2% aqueous suspension is approximately 4.7.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E471, E472e, E482
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Maybe vegan
Ingredients that may not be vegan: E471, E472e, E482
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Maybe vegetarian
Ingredients that may not be vegetarian: E471, E472e, E482
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Details of the analysis of the ingredients
: Farine de blé 69%, eau, huile de colza, sucre, levure, sel, farine de fèves, gluten de blé, émulsifiants (lécithines de colza), e471, e472e, e482, conservateur (e282), gélifiant (gomme xanthane), agent de traitement de la farine (acide ascorbique)- Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 69 - percent: 69 - percent_max: 69
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.21428571428571 - percent_max: 31
- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 28.7857142857143
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
- levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- farine de fèves -> en:broad-bean-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.2
- lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
- e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
- e482 -> en:e482 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
- conservateur -> en:preservative - percent_min: 0 - percent_max: 1.2
- e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.2
- gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.2
- acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
Nutrition
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Good nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 7This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 7
- Proteins: 4 / 5 (value: 7.1, rounded value: 7.1)
- Fiber: 3 / 5 (value: 3, rounded value: 3)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7.19642857142857, rounded value: 7.2)
Negative points: 8
- Energy: 3 / 10 (value: 1182, rounded value: 1182)
- Sugars: 0 / 10 (value: 4.5, rounded value: 4.5)
- Saturated fat: 0 / 10 (value: 0.5, rounded value: 0.5)
- Sodium: 5 / 10 (value: 480, rounded value: 480)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (8 - 7)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (5.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in low quantity (0.5%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (4.5%)
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.
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Salt in moderate quantity (1.2%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (78 g)Compared to: Sliced breads Energy 1,182 kj
(283 kcal)922 kj
(220 kcal)+8% Fat 5.1 g 3.98 g +26% Saturated fat 0.5 g 0.39 g -22% Carbohydrates 49.9 g 38.9 g +12% Sugars 4.5 g 3.51 g +9% Fiber 3 g 2.34 g -38% Proteins 7.1 g 5.54 g -20% Salt 1.2 g 0.936 g +9% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7.196 % 7.196 %
Environment
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Eco-Score B - Low environmental impact
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 90/100)
Category: Sandwich loaf
Category: Sandwich loaf
- PEF environmental score: 0.19 (the lower the score, the lower the impact)
- including impact on climate change: 1.76 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Bag Plastic High
Eco-Score for this product
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Impact for this product: B (Score: 75/100)
Product: Pain de mie sandwich nature - Épi d'Or - 825 g
Life cycle analysis score: 90
Sum of bonuses and maluses: -15
Final score: 75/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
176 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich loaf (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
Bag (Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by autorotate-bot, date-limite-app, fpdsurveys, inf, juju63, org-scamark, packbot, quentinbrd, scamark, sebleouf, soldaar, tacite, yuka.U2FZdkM3WXJodllsZ3ZZaW9nSGZwT044MTd5aVVVU0hlc01CSWc9PQ, yuka.UW9ZNlRyby90S0VvbWZBUDRRSFIwUEpuNW83MlpYbW9MUEpCSVE9PQ, yuka.UlpvdFA3Z1F1TVJUcWZjWTh6VE04TzVJMWFLWWIyYXpBUFF2SVE9PQ, yuka.UnFZbkgvNFRuOElReGRzVDB4RHVvWTVvbTVtVlpHMnJNTzhWSWc9PQ, yuka.V1lZRURKNGF0UElIbmNZanBRbk8xb2hFN2NhUWJIK0ZLOFpQSVE9PQ, yuka.V3BBeEQ0Y0FtOVJTdHNJUG96YmwvUE5YeFlUMVpHMmVKc29jSVE9PQ, yuka.Zkp3ak1wc0RoOFVLaDhRUnBEcUUrdTh0bDg2TERGbVZFOHBPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmsefMjYvzLuGRbTolWnl_ynEsXOS9tCs7bHKKg.