20 œufs La poule aux œufs bio - Domaine de Sommery

Nutrition

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  Nutri-Score A

  Very good nutritional quality

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  ⚠ ️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: 0

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    What is the Nutri-Score?

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    The Nutri-Score is a logo on the overall nutritional quality of products.

    The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    → Learn more about the Nutri-Score

  

  Negative points: 4/55

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    Calories

    1/10 points (584kJ)

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    Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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    Sugar

    0/15 points (0.27g)

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    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.

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    Saturated fat

    2/10 points (2.64g)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

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    Salt

    1/20 points (0.31g)

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    A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

  

  Positive points: 5/17

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    Proteins

    5/7 points (12.7g)

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    Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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    Fiber

    0/5 points (0g)

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    Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Fruits, vegetables and legumes

    0/5 points (0%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Details of the calculation of the Nutri-Score

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    ⚠ ️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: 0

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

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

    Nutritional score: -1 (4 - 5)

    Nutri-Score: A

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  Nutrient levels

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    Fat in moderate quantity (9.83%)

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    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

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    Saturated fat in moderate quantity (2.64%)

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    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

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    Sugars in low quantity (0.27%)

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    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

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    Salt in moderate quantity (0.31%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (100 g)	Compared to: Fresh eggs
  Energy	584 kj (140 kcal)	584 kj (140 kcal)	-2%
  Fat	9.83 g	9.83 g	-2%
  Saturated fat	2.64 g	2.64 g	-7%
  Carbohydrates	0.27 g	0.27 g	-45%
  Sugars	0.27 g	0.27 g	-31%
  Fiber	?	?
  Proteins	12.7 g	12.7 g	-
  Salt	0.31 g	0.31 g	-2%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Food processing

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  Unprocessed or minimally processed foods

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  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

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  Details of the analysis of the ingredients

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  : Œufs

  1. Œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 100 - percent_max: 100

Carbon footprint

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  Equal to driving 1.7 km in a petrol car

  319 g CO₂e per 100g of product

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

  Stage	Impact
  Agriculture	88.0 %
  Processing	0.0 %
  Packaging	3.9 %
  Transportation	5.3 %
  Distribution	0.3 %
  Consumption	2.5 %

Transportation

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  Origins of ingredients

  Origins of ingredients with a medium impact

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

Labels

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  AB Agriculture Biologique

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.