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Riz cantonais - Hoa Nam

Riz cantonais - Hoa Nam

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Barcode: 3661945810160 (EAN / EAN-13)

Brands: Hoa Nam

Categories: Meals, fr:Céréales préparées, Prepared rices, Fried rice

Countries where sold: France

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Health

Ingredients

20 ingredients

: , œut,jan le de tournesol, ail, sel, exhausteur de god )aule de porc62%, plasma de porc, sirop de glucose, d n , gélifiants: E407A, E410, E415, bouillon, chlorure de ices, extrait d'épices, aromates, conservateurs: E315, E316, coNSOMMER DANS LES 3 JOURS

Food processing

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

Additive: E407a - Processed eucheuma seaweed

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Glucose syrup
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.

→ Learn more about the NOVA classification

Additives

E315 - Erythorbic acid

Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Source: Wikipedia

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
Source: Wikipedia

E407a - Processed eucheuma seaweed

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Source: Wikipedia

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

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

Palm oil content unknown
Unrecognized ingredients: fr:oeut, fr:jan-le-de-tournesol, fr:exhausteur-de-god-aule-de-porc, fr:d-n, fr:chlorure-de-ices, fr:consommer-dans-les-3-jours
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: fr:Plasma de porc
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Non-vegetarian
Non-vegetarian ingredients: fr:Plasma de porc
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: œut, jan le de tournesol, ail, sel, exhausteur de god )aule de porc, plasma de porc, sirop de glucose, d n, gélifiants (e407A), e410, e415, bouillon, chlorure de ices, extrait d'épices, aromates, conservateurs (e315), e316, coNSOMMER DANS LES 3 JOURS
œut -> fr:oeut - percent_min: 5.55555555555556 - percent_max: 100

jan le de tournesol -> fr:jan-le-de-tournesol - percent_min: 0 - percent_max: 50

ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 33.3333333333333

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1

exhausteur de god )aule de porc -> fr:exhausteur-de-god-aule-de-porc - percent_min: 0 - percent_max: 1

plasma de porc -> fr:plasma-de-porc - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1

d n -> fr:d-n - percent_min: 0 - percent_max: 1

gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1

e407A -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

bouillon -> en:broth - percent_min: 0 - percent_max: 1

chlorure de ices -> fr:chlorure-de-ices - percent_min: 0 - percent_max: 1

extrait d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

aromates -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

conservateurs -> en:preservative - percent_min: 0 - percent_max: 1

e315 -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

coNSOMMER DANS LES 3 JOURS -> fr:consommer-dans-les-3-jours - percent_min: 0 - percent_max: 1

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 11.2, rounded value: 11.2)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 11.8055555555556, rounded value: 11.8)

Negative points: 6

Energy: 2 / 10 (value: 703, rounded value: 703)

Sugars: 0 / 10 (value: 1.8, rounded value: 1.8)

Saturated fat: 0 / 10 (value: 0.8, rounded value: 0.8)

Sodium: 4 / 10 (value: 400, rounded value: 400)

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

Nutritional score: (6 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5.2%)
  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 low quantity (0.8%)
  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 (1.8%)
  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 moderate quantity (1%)
  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	Compared to: Fried rice
Energy	703 kj (168 kcal)	+6%
Fat	5.2 g	+25%
Saturated fat	0.8 g	+11%
Carbohydrates	24.2 g	-0%
Sugars	1.8 g	+43%
Fiber	?
Proteins	11.2 g	+117%
Salt	1 g	+9%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11.806 %

Environment

Eco-Score D - High 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

Average impact of products of the same category: C (Score: 52/100)

Category: Cantonese rice

PEF environmental score: 0.52 (the lower the score, the lower the impact)
including impact on climate change: 2.54 kg CO2 eq/kg of product

Stage	Impact
Agriculture	79.5 %
Processing	8.9 %
Packaging	4.2 %
Transportation	4.5 %
Distribution	1.7 %
Consumption	1.2 %

Bonuses and maluses

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.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 32/100)
Product: Riz cantonais - Hoa Nam

Life cycle analysis score: 52
Sum of bonuses and maluses: -20

Final score: 32/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.3 km in a petrol car

254 g CO² per 100g of product

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

Stage	Impact
Agriculture	68.8 %
Processing	8.9 %
Packaging	9.7 %
Transportation	10.4 %
Distribution	1.5 %
Consumption	0.7 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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

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Data sources

Product added on November 22, 2017, 8:00:20 PM CET by kiliweb
Last edit of product page on April 6, 2021, 5:11:33 PM CEST by kiliweb.
Product page also edited by openfoodfacts-contributors, teolemon, yuka.VElFT1Bha0VnOGhSbWZJczFEcjE4ODlLNHM2aUJYdTBDUFE0SUE9PQ, yuka.ZTY0dUNZVVIrdEl0eGNVRitSbk0rZTljeE1TVlYxeXFJTXc0SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllwcfdHb-C3nFifhhUba9sXSFKPMO4h1vJWjMqg.

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Riz cantonais - Hoa Nam