Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2025 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team

  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

Sauce salade nature allégée en matières grasses* – Auchan – 1 l

edit Edit the page

Sauce salade nature allégée en matières grasses* – Auchan – 1 l

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

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

Barcode:
3596710132218(EAN / EAN-13)

Common name: Sauce salade nature allégée en matières grasses*

Quantity: 1 l

Packaging: Plastic, Bottle

Brands: Auchan, Pouce

Categories: Condiments, Sauces, Vinegars, Salad dressings, Vinaigrettes, fr:Vinaigrettes allégées en matières grasses, Groceries

Labels, certifications, awards: Low or no fat, Low fat, Reduced fat, Green Dot, Made in France, Nutriscore, fr:Eco-Emballages
Green Dot

Manufacturing or processing places: Raismes, Nord, Nord-Pas-de-Calais, France

Traceability code: EMB 59491 - Raismes (Nord, France)

Stores: Auchan

Countries where sold: France, World

Matching with your preferences

Health

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: fr:Vinaigrettes allégées en matières grasses
    Energy 804 kj
    (195 kcal)     		-29%
    Fat 20 g -28%
    Saturated fat 1.2 g -51%
    Carbohydrates 2.9 g -32%
    Sugars 1.4 g -44%
    Fiber 0.5 g +28%
    Proteins 0.6 g +10%
    Salt 1.85 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 20.7 %

Ingredients

  • icon

    20 ingredients

    French: Eau, huile de colza 20%, vinaigre d'alcool, vinaigre de vin blanc (contient SULFITES), MOUTARDE de Dijon 5% (eau, graines de MOUTARDE, vinaigre d'alcool, sel, acidifiant : acide citrique), sel, sucre, amidon modifié de pomme de terre, jus de citron concentré, épaississant : gomme xanthane, poivre, colorant : bêta carotène.
    Allergens: Mustard, Sulphur dioxide and sulphites

    • Ingredient information

      • Water: 44.9% (estimate)

      • Colza oil: 20.0%

      • Alcohol vinegar: 12.5% (estimate)

      • White wine vinegar: 12.5% (estimate)

      • Dijon mustard: 5.0%

      • — Water: 3.0% (estimate)

      • — Mustard seed: < 2% (estimate)

      • — Alcohol vinegar: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Acid: < 2% (estimate)

      • —— E330: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Modified potato starch: < 2% (estimate)

      • Concentrated lemon juice: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E415: < 2% (estimate)

      • Pepper: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — Beta-carotene dye: < 2% (estimate)

Food processing

Additives

  • E14XX - Modified Starch

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

Ingredients analysis

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

    fr: Eau, huile de colza 20%, vinaigre d'alcool, vinaigre de vin blanc, MOUTARDE de Dijon 5% (eau, graines de MOUTARDE, vinaigre d'alcool, sel, acidifiant (acide citrique)), sel, sucre, amidon modifié de pomme de terre, jus de citron concentré, épaississant (gomme xanthane), poivre, colorant (bêta carotène)
    1. Eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 24.75 – percent_max: 65
    2. huile de colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 20 – percent: 20 – percent_max: 20
    3. vinaigre d'alcool -> en:alcohol-vinegar – vegan: yes – vegetarian: yes – ciqual_food_code: 11018 – percent_min: 5 – percent_max: 20
    4. vinaigre de vin blanc -> en:white-wine-vinegar – vegan: yes – vegetarian: yes – ciqual_food_code: 11018 – percent_min: 5 – percent_max: 20
    5. MOUTARDE de Dijon -> en:dijon-mustard – ciqual_food_code: 11013 – percent_min: 5 – percent: 5 – percent_max: 5
      1. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 1 – percent_max: 5
      2. graines de MOUTARDE -> en:mustard-seed – vegan: yes – vegetarian: yes – ciqual_food_code: 11013 – percent_min: 0 – percent_max: 2.5
      3. vinaigre d'alcool -> en:alcohol-vinegar – vegan: yes – vegetarian: yes – ciqual_food_code: 11018 – percent_min: 0 – percent_max: 1.66666666666667
      4. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.25
      5. acidifiant -> en:acid – percent_min: 0 – percent_max: 1
        1. acide citrique -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    6. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.85
    7. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.4
    8. amidon modifié de pomme de terre -> en:modified-potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 1.4
    9. jus de citron concentré -> en:concentrated-lemon-juice – vegan: yes – vegetarian: yes – ciqual_food_code: 2028 – percent_min: 0 – percent_max: 1.4
    10. épaississant -> en:thickener – percent_min: 0 – percent_max: 1.4
      1. gomme xanthane -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.4
    11. poivre -> en:pepper – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11015 – percent_min: 0 – percent_max: 1.4
    12. colorant -> en:colour – percent_min: 0 – percent_max: 1.4
      1. bêta carotène -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 1.4

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: :Bien agiter avant emploi

Conservation conditions: Conseils de conservation après ouverture : Se conserve 1 mois au réfrigérateur

Report a problem

Data sources

The manufacturer AUCHAN APAW uses Agena3000 to automatically transmit data and photos for its products.

Product added on by sebleouf
Last edit of product page on by org-auchan-apaw.
Product page also edited by jacob80, kiliweb, openfoodfacts-contributors, packbot, quechoisir, roboto-app, tacite, yuka.RjVFNENyWU11T1FzdGN3OTF5ckl4OWhTOXM2SVUxT1FOK01BSVE9PQ, yuka.WUs4eU92Z0dxcVlLdTgwUDV6ek0yOUlsK0xpc1lWanJCN01LSVE9PQ, yuka.WUxJc0ZJWVJqUE1Mb3NKajhSL3cwWXh6OXBpWFhrR1VFN2NSSVE9PQ, yuka.WnFJTEhmZ1FqZG9TZ3ZZRHpET040OVJMK0xUeFptK3pJdllYSWc9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page