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Tarte Fine Poulet rôti Tomates Cerise - Sans marque - 250 g

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Tarte Fine Poulet rôti Tomates Cerise - Sans marque - 250 g

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Barcode: 3700009258095 (EAN / EAN-13)

Common name: Pâte feuilletée au beurre garnie d'une sauce au parmesan, de tomates cerise, d'émincés de filet de poulet rôti, de roquette et de fromage italien

Quantity: 250 g

Packaging: Plastic, Protective gas, Tray

Brands: Sans marque

Categories: Snacks, Salty snacks, Appetizers, Meals, Pizzas pies and quiches, Salted pies, Pies, fr:Tarte fine

Manufacturing or processing places: France

Traceability code: FR 35.227.001 CE - Pleumeleuc (Ille-et-Vilaine, France), EMB 35227A - Pleumeleuc (Ille-et-Vilaine, France)

Stores: Carrefour

Countries where sold: France

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Health

Ingredients

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    37 ingredients

    : Pâte feuilletée au beurre 40% (farine de blé, beurre 9.9% (dont colorant : E160a), eau, sel, levure désactivée), sauce au parmesan 20% (crème fraiche légère (crème fraiche pasteurisée, amidon transformé de maïs, stabilisants : farine de graine de caroube, gomme guar, pectines, ferments lactiques), parmesan 1.4%, fibre de pois, amidon de pois, sel, antioxydant : érythorbate de sodium), tomates cerise 16.8%, émincés de filet de poulet rôti 16% (filet de poulet 15.6%, sel, amidon de tapioca, dextrose), roquette 4%, fromage italien 3.2% (lait de vache, sel, présure, conservateur : lysozyme (oeuf))
    Allergens: Eggs, Gluten, Milk

Food processing

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    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Dextrose
    • 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

  • 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

  • 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

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter, Light cream, Pasteurized crème fraîche, Parmigiano reggiano, Chicken fillet, Chicken fillet, Cow's milk, E1105, Egg

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Chicken fillet, Chicken fillet, E1105

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

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

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

    : Pâte feuilletée au _beurre_ 40% (farine de _blé_, _beurre_ 9.9% (dont colorant (e160a)), eau, sel, levure désactivée), sauce au _parmesan_ 20% (_crème_ fraiche légère (_crème_ fraiche pasteurisée, amidon transformé de maïs, stabilisants (farine de graine de caroube), gomme guar, pectines, ferments _lactiques_), _parmesan_ 1.4%, fibre de pois, amidon de pois, sel, antioxydant (érythorbate de sodium)), tomates cerise 16.8%, de filet de poulet 16% (filet de poulet 15.6%, sel, amidon de tapioca, dextrose), roquette 4%, _fromage_ italien 3.2% (_lait_ de vache, sel, présure, conservateur (lysozyme (_oeuf_)))
    1. Pâte feuilletée au _beurre_ -> fr:pate-feuilletee-au-beurre - percent_min: 40 - percent: 40 - percent_max: 40
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 9.9 - percent_max: 30.1
      2. _beurre_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 9.9 - percent: 9.9 - percent_max: 9.9
        1. dont colorant -> en:colour - percent_min: 9.9 - percent_max: 9.9
          1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 9.9 - percent_max: 9.9
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.9
      4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.9
      5. levure désactivée -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.73333333333333
    2. sauce au _parmesan_ -> fr:sauce-au-parmesan - percent_min: 20 - percent: 20 - percent_max: 20
      1. _crème_ fraiche légère -> en:light-cream - vegan: no - vegetarian: yes - percent_min: 13 - percent_max: 18.6
        1. _crème_ fraiche pasteurisée -> en:pasteurized-creme-fraiche - vegan: no - vegetarian: yes - percent_min: 2.16666666666667 - percent_max: 18.6
        2. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.3
        3. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 6.2
          1. farine de graine de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.2
        4. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65
        5. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.72
        6. ferments _lactiques_ -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.1
      2. _parmesan_ -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      3. fibre de pois -> en:pea-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      4. amidon de pois -> en:pea-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      6. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.4
        1. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    3. tomates cerise -> en:cherry-tomato - vegan: yes - vegetarian: yes - percent_min: 16.8 - percent: 16.8 - percent_max: 16.8
    4. de filet de poulet -> en:chicken-fillet - vegan: no - vegetarian: no - percent_min: 16 - percent: 16 - percent_max: 16
      1. filet de poulet -> en:chicken-fillet - vegan: no - vegetarian: no - percent_min: 15.6 - percent: 15.6 - percent_max: 15.6
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.133333333333333 - percent_max: 0.4
      3. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333334
    5. roquette -> en:rocket - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    6. _fromage_ italien -> fr:fromage-italien - percent_min: 3.2 - percent: 3.2 - percent_max: 3.2
      1. _lait_ de vache -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0.8 - percent_max: 3.2
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      3. présure -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.06666666666667
      4. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.8
        1. lysozyme -> en:e1105 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.8
          1. _oeuf_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Nutrition

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    Sugars in low quantity (2.5%)

    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.
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    Salt in moderate quantity (0.89%)

    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.

Environment

Packaging

Transportation

Data sources

Product added on by phoenix
Last edit of product page on by packbot.
Product page also edited by kiliweb, openfoodfacts-contributors, tacite.

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