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2 suprêmes de thon - Golfo Gourmet - 225 g

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2 suprêmes de thon - Golfo Gourmet - 225 g

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Barcode: 3760114359964 (EAN / EAN-13)

Quantity: 225 g

Brands: Golfo Gourmet

Countries where sold: France

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Health

Ingredients

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    32 ingredients

    : ('ou un et 2 SUPRÈMES HON AUX PETITS LÉGUMES THON pêché fetets teutmnts qat nitute 3000 : aubergines, origan deshydtè,'e ail. persil, courgettes, olives SXAttes vertes eau. sel. acidifiants : E270 ;E330, conservateur : peìvrens rouges tomates concassees (tomates, jus de terkìtes sel. acidifiants : acide citrique ,xhlorure de calcium), cépres (c,àpres eau sel, vinaigre (SULFITES), antioxydant : E300, conservateur : E220), huile d'olive, sel (sel, stabilisants : E535 ;E536)
    Allergens: Fish, Sulphur dioxide and sulphites

Food processing

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    Food processing level unknown

    The category of the product must be specified in order to determine the NOVA group.

    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

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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.

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

  • E536 - Potassium ferrocyanide

    Potassium ferrocyanide: Potassium ferrocyanide is the inorganic compound with formula K4[Fe-CN-6]·3H2O. It is the potassium salt of the coordination complex [Fe-CN-6]4−. This salt forms lemon-yellow monoclinic crystals.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:ou-un-et-2-supremes-hon-aux-petits-legumes-thon-peche-fetets-teutmnts-qat-nitute-3000, fr:origan-deshydte, fr:e-ail, fr:olives-sxattes-vertes-eau, fr:peivrens-rouges-tomates-concassees, fr:jus-de-terkites-sel, fr:xhlorure-de-calcium, fr:cepres, fr:c, fr:apres-eau-sel

    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

    Vegan status unknown

    Unrecognized ingredients: fr:ou-un-et-2-supremes-hon-aux-petits-legumes-thon-peche-fetets-teutmnts-qat-nitute-3000, fr:origan-deshydte, fr:e-ail, fr:olives-sxattes-vertes-eau, fr:peivrens-rouges-tomates-concassees, fr:jus-de-terkites-sel, fr:xhlorure-de-calcium, fr:cepres, fr:c, fr:apres-eau-sel

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:ou-un-et-2-supremes-hon-aux-petits-legumes-thon-peche-fetets-teutmnts-qat-nitute-3000, fr:origan-deshydte, fr:e-ail, fr:olives-sxattes-vertes-eau, fr:peivrens-rouges-tomates-concassees, fr:jus-de-terkites-sel, fr:xhlorure-de-calcium, fr:cepres, fr:c, fr:apres-eau-sel

    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!

    : ou un et 2 SUPRÈMES HON AUX PETITS LÉGUMES THON pêché fetets teutmnts qat nitute 3000 (aubergines), origan deshydtè, e ail, persil, courgettes, olives SXAttes vertes eau, sel, acidifiants (e270), e330, conservateur (peìvrens rouges tomates concassees, tomates), jus de terkìtes sel, acidifiants (acide citrique), xhlorure de calcium, cépres (c, àpres eau sel, vinaigre, antioxydant (e300), conservateur (e220)), huile d'olive, sel (sel, stabilisants (e535), e536)
    1. ou un et 2 SUPRÈMES HON AUX PETITS LÉGUMES THON pêché fetets teutmnts qat nitute 3000 -> fr:ou-un-et-2-supremes-hon-aux-petits-legumes-thon-peche-fetets-teutmnts-qat-nitute-3000 - percent_min: 6.25 - percent_max: 100
      1. aubergines -> en:aubergine - vegan: yes - vegetarian: yes - ciqual_food_code: 20053 - percent_min: 6.25 - percent_max: 100
    2. origan deshydtè -> fr:origan-deshydte - percent_min: 0 - percent_max: 50
    3. e ail -> fr:e-ail - percent_min: 0 - percent_max: 33.3333333333333
    4. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 25
    5. courgettes -> en:courgette - vegan: yes - vegetarian: yes - ciqual_food_code: 20020 - percent_min: 0 - percent_max: 20
    6. olives SXAttes vertes eau -> fr:olives-sxattes-vertes-eau - percent_min: 0 - percent_max: 16.6666666666667
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.62
    8. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.62
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62
    9. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62
    10. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.62
      1. peìvrens rouges tomates concassees -> fr:peivrens-rouges-tomates-concassees - percent_min: 0 - percent_max: 0.62
      2. tomates -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.31
    11. jus de terkìtes sel -> fr:jus-de-terkites-sel - percent_min: 0 - percent_max: 0.62
    12. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.62
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62
    13. xhlorure de calcium -> fr:xhlorure-de-calcium - percent_min: 0 - percent_max: 0.62
    14. cépres -> fr:cepres - percent_min: 0 - percent_max: 0.62
      1. c -> fr:c - percent_min: 0 - percent_max: 0.62
      2. àpres eau sel -> fr:apres-eau-sel - percent_min: 0 - percent_max: 0.31
      3. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.206666666666667
      4. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.155
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.155
      5. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.155
        1. e220 -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.155
    15. huile d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 0.62
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.62
      1. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.62
      2. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.31
        1. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.31
      3. e536 -> en:e536 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.206666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 498 kj
    (119 kcal)
    Fat 1.5 g
    Saturated fat 0.32 g
    Carbohydrates 1.9 g
    Sugars 1.8 g
    Fiber ?
    Proteins 17 g
    Salt 0.62 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 62.056 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, yuka.ZjZRWU5iNEN1ZGtXbHNWZ29nSDIrNDFMd1pid1ZseXJFZFlXSVE9PQ.

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