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Piémontaise au jambon - Winny - 500 g

Piémontaise au jambon - Winny - 500 g

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Barcode: 5400247032034 (EAN / EAN-13)

Common name: Salade piémontaise au jambon

Quantity: 500 g

Packaging: Plastic, Tray

Brands: Winny

Categories: Meats and their products, Meals, Fresh foods, Prepared salads, Meals with meat, Fresh meals, Pork meals, Potato dishes, Potato salads, Piemontese salads, Piemontese salads with ham, Salads

Labels, certifications, awards: Made in France

Manufacturing or processing places: France

Traceability code: EMB 61181D - Gacé (Orne, France)

Stores: Cora

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    50 ingredients


    : Pommes de terre (pomme de terre, conservateur : E223 (sulfites)), tomates, jambon cuit standard 10 % (jambon de porc 6,8 %, eau, dextrose, plasma de porc, sel, stabilisants : E450, E451 ; acidifiant : E262, conservateurs : E250, E301, E316 ; arômes), huile de colza, eau, cornichons, oeufs, vinaigre d'alcool, moutarde de Dijon (eau, graine de moutarde, vinaigre d'alcool, sel, acidifiant : E330), jaune d'oeuf, sel, amidon modifié de maïs, sucre, épaississant : E415, acidifiants : E260, E262, E270, E330, E334 ; colorant : E161b, poivre, conservateur : E202.
    Allergens: Eggs, Mustard, Sulphur dioxide and sulphites
    Traces: Celery, Crustaceans, Fish, Gluten, Milk, Molluscs, Soybeans

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: E161b - Lutein
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Colour
    • 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

  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E223 - Sodium metabisulphite


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E250 - Sodium nitrite


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia
  • 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
  • E301 - Sodium ascorbate


    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    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
  • 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.

  • E334 - L(+)-tartaric acid


    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: fr:Jambon cuit standard, Ham, fr:Plasma de porc, Egg, Egg yolk
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    Non-vegetarian


    Non-vegetarian ingredients: fr:Jambon cuit standard, Ham, fr:Plasma de porc
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


    : Pommes de terre (pomme de terre, conservateur (e223)), tomates, jambon cuit standard 10% (jambon de porc 6.8%, eau, dextrose, plasma de porc, sel, stabilisants (e450), e451, acidifiant (e262), conservateurs (e250), e301, e316, arômes), huile de colza, eau, cornichons, _oeufs_, vinaigre d'alcool, _moutarde_ de Dijon (eau, graine de _moutarde_, vinaigre d'alcool, sel, acidifiant (e330)), jaune d'_oeuf_, sel, amidon modifié de maïs, sucre, épaississant (e415), acidifiants (e260), e262, e270, e330, e334, colorant (e161b), poivre, conservateur (e202)
    1. Pommes de terre -> en:potato - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 80
      1. pomme de terre -> en:potato - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 80
      2. conservateur -> en:preservative - percent_min: 0 - percent_max: 40
        1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 40
    2. tomates -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 45
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - percent_min: 10 - percent: 10 - percent_max: 10
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - percent_min: 6.8 - percent: 6.8 - percent_max: 6.8
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.290909090909091 - percent_max: 3.2
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.90909090909091
      4. plasma de porc -> fr:plasma-de-porc - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.45454545454545
      5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.727272727272727
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.727272727272727
      7. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.581818181818182
      8. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.581818181818182
        1. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.581818181818182
      9. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.415584415584416
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      10. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      11. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.290909090909091
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    5. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. cornichons -> en:gherkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. _oeufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    9. _moutarde_ de Dijon -> en:dijon-mustard - percent_min: 0 - percent_max: 10
      1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. graine de _moutarde_ -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.9
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    10. jaune d'_oeuf_ -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    12. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    14. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.9
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    15. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.9
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    16. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    17. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    18. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    19. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    20. colorant -> en:colour - percent_min: 0 - percent_max: 0.9
      1. e161b -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    21. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    22. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.9
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9

Nutrition

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    Average 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: 36

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

    Positive points: 1

    • Proteins: 1 / 5 (value: 3.2, rounded value: 3.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 36.25, rounded value: 36.3)

    Negative points: 4

    • Energy: 1 / 10 (value: 465, rounded value: 465)
    • Sugars: 0 / 10 (value: 1.3, rounded value: 1.3)
    • Saturated fat: 0 / 10 (value: 0.7, rounded value: 0.7)
    • Sodium: 3 / 10 (value: 360, rounded value: 360)

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

    Nutritional score: (4 - 1)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Piemontese salads with ham
    Energy 465 kj
    (111 kcal)
    -25%
    Fat 6.7 g -37%
    Saturated fat 0.7 g -33%
    Carbohydrates 8.9 g +9%
    Sugars 1.3 g +71%
    Fiber ?
    Proteins 3.2 g -23%
    Salt 0.9 g -8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 36.25 %
    Carbon footprint from meat or fish 124.32 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by tacite
Last edit of product page on by packbot.
Product page also edited by roboto-app, sebleouf, teolemon.

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