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10 Œuf frais - LUCIEN GEORGELIN - 320 g

10 Œuf frais - LUCIEN GEORGELIN - 320 g

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

Barcode: 3564707087384 (EAN / EAN-13)

Common name: Œufs de poules

Quantity: 320 g

Packaging: Cardboard, Tray

Brands: LUCIEN GEORGELIN, Bio Village

Categories: Farming products, Eggs, Chicken eggs, fr:Protéines

Labels, certifications, awards: Organic, EU Organic, Egg laid in France, EU Agriculture, FR-BIO-01, FR-BIO-10, French agriculture, French eggs, Green Dot, AB Agriculture Biologique, fr:Origine France, Triman

Origin of ingredients: France

Manufacturing or processing places: France

Traceability code: FR 26.323.051 CE - Saint-Paul-lès-Romans (Drôme, France), FR 31.232.004 CE - Grenade (Haute-Garonne, France), FR 59.279.112 CE - Halluin (Nord, France)

Stores: Leclerc

Countries where sold: France, Germany

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    Nutri-Score A

    Very good 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).


    Negative points: 4/55

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      1/10 points (584kJ)

      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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      0/15 points (0.7g)

      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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      1/20 points (0.3g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.


    Positive points: 4/17

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      4/7 points (12g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      0/5 points (0g)

      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: 0

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

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

      Nutritional score: 0 (4 - 4)

      Nutri-Score: A

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: fr:proteines
    Energy 584 kj
    (140 kcal)
    Fat 9.9 g
    Saturated fat 2.5 g
    Omega 3 fat 421 mg
    Carbohydrates 0.7 g
    Sugars 0.7 g
    Fiber 0 g
    Proteins 12 g
    Salt 0.3 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %


Food processing

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.


Carbon footprint




Other information

Preparation: CONSEILS DE PREPARATION : Dans les 15 jours précédant la date limite indiquée sur l'emballage (DCR), ces oeufs doivent être consommés bien cuits en oeuf dur ou en préparation pour pâtisserie cuite. Les jeunes enfants et les personnes à la santé fragile doivent consommer les oeufs bien cuits. Ne lavez pas la coquille des oeufs. Elle serait abîmée et perdrait son rôle de barrière protectrice. C'est également pour cette raison que tout oeuf dont la coquille est fêlée doit être consommé bien cuit. TEMPS DE CUISSON : Mollet 4 MIN - Sur le plat 5 MIN - Omelette 6 MIN - Dur 10 MIN. COMMENT LIRE UN OEUF ? 0 = Mode biologique - 1 = Poules élevées en plein air - 2 = Poules élevées au sol - 3 = Poules élevées en cage - FR = Pays de production (France) - 3 lettres = Identification de l'élevage - 2 chiffres = N° du bâtiment

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