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Brats Nature - Johnsonville - 320 g (4 saucisses)

Brats Nature - Johnsonville - 320 g (4 saucisses)

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Barcode: 3760071980546 (EAN / EAN-13)

Common name: Saucisse fraîche de qualité supérieure

Quantity: 320 g (4 saucisses)

Packaging: Plastic, Fresh, Protective gas, Seal, Tray, fr:Film plastique

Brands: Johnsonville

Categories: Meats and their products, Meats, Prepared meats, Fresh foods, Sausages, Pork, fr:Charcuteries à cuire, fr:Brats, fr:Saucisses américaines

Labels, certifications, awards: French meat, Green Dot, No colorings, fr:Eco-Emballages

Origin of ingredients: France, fr:Viande

Manufacturing or processing places: Cooperl Arc Atlantique - ZI de Verdeil - 79800 Sainte-Eanne, Deux-Sèvres, Poitou-Charentes, France

EMB code: FR 79.246.002 CE - Sainte-Eanne (Deux-Sèvres, France)

Stores: Dia

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    11 ingredients


    French: Viande de porc (92 %), boyau de porc, acidifiants : lactate de sodium, lactate de potassium, acide citrique, sel, exhausteur de goût : monoglutamate de sodium (glutamate monosodique), arômes naturels.

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: E325 - Sodium lactate
    • Additive: E326 - Potassium lactate
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring

    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

  • E325 - Sodium lactate


    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia
  • E326 - Potassium lactate


    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Pork meat, Pork collagen
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Viande de porc 92%, boyau de porc, acidifiants (lactate de sodium), lactate de potassium, acide citrique, sel, exhausteur de goût (monoglutamate de sodium (glutamate monosodique)), arômes naturels
    1. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 92 - percent: 92 - percent_max: 92
    2. boyau de porc -> en:pork-collagen - vegan: no - vegetarian: no - percent_min: 1.14285714285714 - percent_max: 8
    3. acidifiants -> en:acid - percent_min: 0 - percent_max: 6.85714285714286
      1. lactate de sodium -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.85714285714286
    4. lactate de potassium -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.42857142857143
    5. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28571428571429
    6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.71428571428572
    7. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.37142857142857
      1. monoglutamate de sodium -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.37142857142857
        1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.37142857142857
    8. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.14285714285714

    • en:meat -> en:meat

Nutrition

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    Salt in high quantity (1.6%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (80 g (par saucisse))
    Compared to: fr:Charcuteries à cuire
    Energy 1,030 kj
    (246 kcal)
    824 kj
    (197 kcal)
    -6%
    Fat 21 g 16.8 g -3%
    Saturated fat ? ?
    Carbohydrates 1.8 g 1.44 g +85%
    Sugars ? ?
    Fiber ? ?
    Proteins 15.2 g 12.2 g -4%
    Salt 1.6 g 1.28 g -26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbon footprint from meat or fish 680.8 g 545 g
Serving size: 80 g (par saucisse)

Environment

Packaging

Transportation

Data sources

Product added on by hommedanslalune
Last edit of product page on by packbot.
Product page also edited by jacob80, manu1400, morganesh.

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