Viande Hachée Pur Bœuf 5% MG - Férial - 500 g

Food processing

• 

  Unprocessed or minimally processed foods

  ---

  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

Ingredients analysis

• 

  Details of the analysis of the ingredients

  ---

  : viande bovine 100%

  1. viande bovine -> en:beef-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101 - percent_min: 100 - percent: 100 - percent_max: 100

  • 
    en:meat -> en:meat
  • 
    en:beef -> en:beef

Nutrition

• 

  Very 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: 0

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

  Positive points: 5

  • Proteins: 5 / 5 (value: 19.6, rounded value: 19.6)
  • Fiber: 0 / 5 (value: 0, rounded value: 0)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

  Negative points: 2

  • Energy: 1 / 10 (value: 507, rounded value: 507)
  • Sugars: 0 / 10 (value: 0, rounded value: 0)
  • Saturated fat: 1 / 10 (value: 1.64, rounded value: 1.6)
  • Sodium: 0 / 10 (value: 58, rounded value: 58)

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

  Nutritional score: (2 - 5)

  Nutri-Score:

  → Learn more about the Nutri-Score

• 

  Nutrient levels

  ---

  • 

    Fat in moderate quantity (4.69%)

    ---

    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.

    Source: National Health Service UK (NHS) - Fat: the facts

  • 

    Saturated fat in moderate quantity (1.64%)

    ---

    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.

    Source: National Health Service UK (NHS) - Fat: the facts

  • 

    Sugars in low quantity (0%)

    ---

    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.

    Source: National Health Service UK (NHS) - Sugar: the facts

  • 

    Salt in low quantity (0.145%)

    ---

    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.

    Source: World Health Organization (WHO) - Fact sheet - Salt reduction

    Source: National Health Service UK (NHS) - Salt: the facts

• 

  Nutrition facts

  ---

  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (125 g)	Compared to: Ground meats
  Energy	507 kj (121 kcal)	634 kj (151 kcal)	-40%
  Fat	4.69 g	5.86 g	-66%
  Saturated fat	1.64 g	2.05 g	-71%
  Carbohydrates	0 g	0 g	-100%
  Sugars	0 g	0 g	-100%
  Fiber	0 g	0 g	-100%
  Proteins	19.6 g	24.5 g	+7%
  Salt	0.145 g	0.181 g	-44%
  Alcohol	0 % vol	0 % vol
  Vitamin A	0 µg	0 µg
  Beta carotene	0 g	0 g
  Vitamin D	0.25 µg	0.313 µg
  Vitamin E	0.23 mg	0.287 mg
  Vitamin C (ascorbic acid)	0 mg	0 mg
  Vitamin B1 (Thiamin)	0.048 mg	0.06 mg
  Vitamin B2 (Riboflavin)	0.177 mg	0.221 mg
  Vitamin B3/PP (Niacin)	4.7 mg	5.88 mg
  Vitamin B6 (Pyridoxin)	0.342 mg	0.428 mg
  Vitamin B9 (Folic acid)	6 µg	7.5 µg
  Vitamin B12 (cobalamin)	2.12 µg	2.65 µg
  Vitamin B5 (Pantothenic acid)	0.631 mg	0.789 mg
  Potassium	353 mg	441 mg
  Calcium	7 mg	8.75 mg
  Phosphorus	184 mg	230 mg
  Iron	2.65 mg	3.31 mg
  Magnesium	22 mg	27.5 mg
  Zinc	4.54 mg	5.67 mg
  Copper	0.081 mg	0.101 mg
  Manganese	0.01 mg	0.013 mg
  Selenium	6.72 µg	8.4 µg
  Iodine	3.8 µg	4.75 µg
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %
  Collagen/Meat protein ratio (maximum)	12 %	12 %	-17%
  Carbon footprint from meat or fish	3,580 g	4,480 g
  Vitamine K1	0.3 µg	0.375 µg

Packaging

• 

  Packaging with a medium impact

  ---

  • Packaging parts

    ---

    

    (Plastic)
    

    ---

  • Packaging materials

    ---

    Material	%	Packaging weight	Packaging weight per 100 g of product
    Plastic

Transportation

• 

  Manufacturing or processing place

  SAINT-LERY - France

  ---

• 

  Origins of ingredients

  Origins of ingredients with a medium impact

  ---

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