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Rinderbratensalat - Homann - 135 g

Rinderbratensalat - Homann - 135 g

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Barcode: 4030800052813 (EAN / EAN-13)

Common name: Rinderbratensalat mit Trüffel

Quantity: 135 g

Packaging: Plastic, PP - Polypropylene

Brands: Homann

Categories: Meats and their products, Spreads, Meals, Meats, Prepared salads, Meat preparations, Meat spreads, de:Fleischsalat, Salads

Manufacturing or processing places: Deutschland

EMB code: DE NI-25080 EG

Stores: REWE

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

  • icon

    30 ingredients


    German: 40% Rindfleisch gegart (Rindfleisch, Rapsöl, Speisesalz), Rapsöl, Tomaten, Tomatensaft, Zwiebeln, Sahne, Zucker, Hühnereigelb, Branntweinessig, Dextrose, 0,7% Grüner Pfeffer, Stärke, Speisesalz, 0,2% Trüffel, Weinbrand, Senfsaaten, Säuerungsmittel Essigsäure und Milchsäure, Säureregulator Natriumacetate, Verdickungsmittel Guarkernmehl, Johannisbrotkernmehl und Xanthan, natürliches Aroma, Gewürze.
    Allergens: Eggs, Milk, Mustard, de:milchsäure

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: E412 - Guar gum
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener

    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

  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia
  • E262 - Sodium acetates


    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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
  • 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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Beef meat, Beef meat, Cream, Chicken egg yolk
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


    Rindfleisch 40% (Rindfleisch, Rapsöl, Speisesalz), Rapsöl, Tomaten, Tomatensaft, Zwiebeln, _Sahne_, Zucker, _Hühnereigelb_, Branntweinessig, Dextrose, Grüner Pfeffer 0.7%, Stärke, Speisesalz, Trüffel 0.2%, Weinbrand, _Senfsaaten_, Säuerungsmittel (Essigsäure, _Milchsäure_), Säureregulator (Natriumacetate), Verdickungsmittel (Guarkernmehl), Johannisbrotkernmehl, Xanthan, natürliches Aroma, Gewürze
    1. Rindfleisch -> en:beef-meat - vegan: no - vegetarian: no - percent_min: 40 - percent: 40 - percent_max: 40
      1. Rindfleisch -> en:beef-meat - vegan: no - vegetarian: no - percent_min: 13.3333333333333 - percent_max: 40
      2. Rapsöl -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
      3. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333
    2. Rapsöl -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.72727272727273 - percent_max: 40
    3. Tomaten -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 0.952380952380952 - percent_max: 31.2666666666667
    4. Tomatensaft -> en:tomato-juice - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 23.625
    5. Zwiebeln -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 18.8575757575758
    6. _Sahne_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.7 - percent_max: 13.9681818181818
    7. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 11.0345454545455
    8. _Hühnereigelb_ -> en:chicken-egg-yolk - vegan: no - vegetarian: yes - percent_min: 0.7 - percent_max: 9.07878787878788
    9. Branntweinessig -> en:spirit-vinegar - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 7.68181818181818
    10. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 6.63409090909091
    11. Grüner Pfeffer -> en:green-pepper - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    12. Stärke -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 0.7
    13. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 0.7
    14. Trüffel -> en:truffle - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    15. Weinbrand -> en:brandy - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    16. _Senfsaaten_ -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    17. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 0.2
      1. Essigsäure -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      2. _Milchsäure_ -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    18. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.2
      1. Natriumacetate -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    19. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 0.2
      1. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    20. Johannisbrotkernmehl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    21. Xanthan -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    22. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
    23. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

Nutrition

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    Poor 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: 2

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 12.7, rounded value: 12.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.55238095238095, rounded value: 2.6)

    Negative points: 17

    • Energy: 4 / 10 (value: 1472, rounded value: 1472)
    • Sugars: 1 / 10 (value: 5, rounded value: 5)
    • Saturated fat: 5 / 10 (value: 5.8, rounded value: 5.8)
    • Sodium: 7 / 10 (value: 652, rounded value: 652)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 17 (17 - 0)

    Nutri-Score: D

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    Sugars in moderate quantity (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.
  • icon

    Salt in high quantity (1.63%)


    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
    Compared to: de:Fleischsalat
    Energy 1,472 kj
    (351 kcal)
    +15%
    Fat 30.8 g +6%
    Saturated fat 5.8 g +23%
    Carbohydrates 5.8 g +1%
    Sugars 5 g +27%
    Fiber ?
    Proteins 12.7 g +127%
    Salt 1.63 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.552 %

Environment

Packaging

Transportation

Data sources

Product added on by gourmet
Last edit of product page on by packbot.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkAXUfzxomLUaR7kgkCg9PDff7H5UdhW4IPbHKs.

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