Véritables knacks d'Alsace – Nos Régions ont du Talent – 260 g e

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Industrial knacks
  Energy	~ 1069.6 kJ (257 kcal)	1,075.161 kj (259 kcal) (-1%)
  Fat	22 g	22.295 g (-1%)
  Saturated fat	8.2 g	8.258 g (-1%)
  Carbohydrates	0.8 g	1.689 g (-53%)
  Sugars	0.6 g	1.154 g (-48%)
  Fiber	0.5 g	0.462 g (+8%)
  Proteins	14 g	12.59 g (+11%)
  Salt	1.8 g	1.867 g (-4%)
  Sodium	0.72 g	0.747 g (-4%)
  Fruits‚ vegetables‚ legumes	~ 0.0390625 %	0.152 % (-74%)

  • Nutrition facts (Detailed data)

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    Nutrition facts	As sold for 100 g / 100 ml	As sold for 100 g (packaging)	As sold for 100 g (estimate)
    Energy	~ 1069.6 kJ (257 kcal)	? kcal (257 kcal)	~ 764.978125 kJ (182 kcal)
    Fat	22 g	22 g	~ 10.0887 g
    Saturated fat	8.2 g	8.2 g	~ 3.8014 g
    Carbohydrates	0.8 g	0.8 g	~ 0.23156875 g
    Sugars	0.6 g	0.6 g	~ 0.07796875 g
    Fiber	0.5 g	0.5 g	~ 0 g
    Proteins	14 g	14 g	~ 22.87 g
    Salt	1.8 g	1.8 g	~ 0.40399721875 g
    Sodium	0.72 g	0.72 g	~ 0.1607101953125 g
    Fruits‚ vegetables‚ legumes	~ 0.0390625 %	?	~ 0.0390625 %

Food processing

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  Ultra-processed foods

  3 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • Ingredient: Dextrose
  • Ingredient: Flavouring
  • Ingredient: Glucose

  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  fr: viande de porc 64%, eau, viande bœuf 13%, gras de porc, plasma de porc, arômes naturels, sel, conservateur (nitrite de sodium), dextrose, épices et plantes aromatiques, antioxydant (acide ascorbique), boyau naturel de mouton, fumées au bois de hêtre

  1. viande de porc -> en:pork-meat – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 64 – percent: 64 – percent_max: 64
  2. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 13 – percent_estimate: 18 – percent_max: 23
  3. viande bœuf -> en:beef-meat – vegan: no – vegetarian: no – ciqual_proxy_food_code: 6101 – percent_min: 13 – percent: 13 – percent_max: 13
  4. gras de porc -> en:pork-fat – vegan: no – vegetarian: no – from_palm_oil: maybe – ciqual_food_code: 16530 – percent_min: 0 – percent_estimate: 2.5 – percent_max: 10
  5. plasma de porc -> fr:plasma-de-porc – vegan: no – vegetarian: no – percent_min: 0 – percent_estimate: 1.25 – percent_max: 7.66666666666667
  6. arômes naturels -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.625 – percent_max: 5
  7. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.3125 – percent_max: 1.8
  8. conservateur -> en:preservative – percent_min: 0 – percent_estimate: 0.15625 – percent_max: 1.8
     1. nitrite de sodium -> en:e250 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.15625 – percent_max: 1.8
  9. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.078125 – percent_max: 1.8
  10. épices et plantes aromatiques -> en:herbs-and-spices – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0390625 – percent_max: 1.8
  11. antioxydant -> en:antioxidant – percent_min: 0 – percent_estimate: 0.01953125 – percent_max: 1.8
      1. acide ascorbique -> en:vitamin-c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.01953125 – percent_max: 1.8
  12. boyau naturel de mouton -> en:natural-sheep-casing – percent_min: 0 – percent_estimate: 0.009765625 – percent_max: 1.8
  13. fumées au bois de hêtre -> en:beech-wood-smoke – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.009765625 – percent_max: 1.8

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    en:meat -> en:meat
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    en:pork -> en:pork

Carbon footprint

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  Equal to driving 6.4 km in a petrol car

  1240 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Strasbourg sausage (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	94.4 %
  Processing	1.5 %
  Packaging	1.4 %
  Transportation	2.0 %
  Distribution	0.3 %
  Consumption	0.8 %

Transportation

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  Manufacturing or processing place

  OBERNAI - France

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  Origins of ingredients

  Origins of ingredients with a medium impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  France	100 %	Medium