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Hønsesalat - Graasten - 300 g

Hønsesalat - Graasten - 300 g

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Barcode:
5704000437983(EAN / EAN-13)

Quantity: 300 g

Packaging: Plastic

Brands: Graasten

Categories: Spreads, Salted spreads, Egg salads

Labels, certifications, awards: Made in Denmark

Origin of ingredients: Denmark

Manufacturing or processing places: Gråsten Danmark

Stores: Menu, Rema, Bilka

Countries where sold: Denmark

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      What is the Nutri-Score?


      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).

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    Negative points: 8/55

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      Calories

      2/10 points (814kJ)

      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 (1.1g)

      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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      Salt

      5/20 points (1.2g)

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

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    Positive points: 3/17

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      Proteins

      3/7 points (7.7g)

      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)

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

    • icon

      Details of the calculation of the Nutri-Score


      ⚠ ️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: 20

      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: 5 (8 - 3)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Egg salads
    Energy 814 kj
    (195 kcal)
    -27%
    Fat 17 g -29%
    Saturated fat 1.4 g -59%
    Carbohydrates 2 g -52%
    Sugars 1.1 g -58%
    Fiber ?
    Proteins 7.7 g -9%
    Salt 1.2 g -8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 20.426 %

Ingredients

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    41 ingredients


    Danish: Hønsekød (hønsekød, vand, salt) (29%), vand, champignon, rapsolie, asparges, salt, fortykningsmidler (mod. stivelse, guargummi, xanthangummi), sukker, surhedsregulerende midler (mælkesyre, E262, æblesyre, citronsyre, E575), æggeblommepulver, hønsebouillon (gærekstrakt, aroma, glukosesirup, løg, krydderier, smagsforstærkere (E635, E621)), konserveringsmidler (É202, mælkesyre, E211), estragoneddike (eddike, estragonekstrakt), antioxidanter (ascorbinsyre), farvestoffer (betacaroten).
    Allergens: Eggs

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: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E621 - Monosodium glutamate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • 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.

  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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.

  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E575 - Glucono-delta-lactone


    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    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: Egg yolk powder

    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: da:hønsekød, da:hønsekød, da:hønsebouillon

    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!

    da: Hønsekød (hønsekød, vand, salt), vand, champignon, rapsolie, asparges, salt, fortykningsmidler (modificeret stivelse, guargummi, xanthangummi), sukker, surhedsregulerende midler (mælkesyre, e262, æblesyre, citronsyre, e575), æggeblommepulver, hønsebouillon (gærekstrakt, aroma, glukosesirup, løg, krydderier, smagsforstærkere (e635, e621)), konserveringsmidler (É202, mælkesyre, e211), estragoneddike (eddike, estragon), antioxidanter (ascorbinsyre), farvestoffer (betacaroten)
    1. Hønsekød -> da:hønsekød - percent_min: 6.66666666666667 - percent_max: 100
      1. hønsekød -> da:hønsekød - percent_min: 2.22222222222222 - percent_max: 100
      2. vand -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2
    2. vand -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. champignon -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 33.3333333333333
    4. rapsolie -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. asparges -> en:asparagus - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2
    7. fortykningsmidler -> en:thickener - percent_min: 0 - percent_max: 1.2
      1. modificeret stivelse -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.2
      2. guargummi -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      3. xanthangummi -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    8. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.1
    9. surhedsregulerende midler -> en:acidity-regulator - percent_min: 0 - percent_max: 1.1
      1. mælkesyre -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
      3. æblesyre -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.366666666666667
      4. citronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.275
      5. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.22
    10. æggeblommepulver -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 1.1
    11. hønsebouillon -> da:hønsebouillon - percent_min: 0 - percent_max: 1.1
      1. gærekstrakt -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.55
      3. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.366666666666667
      4. løg -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.275
      5. krydderier -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.22
      6. smagsforstærkere -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.183333333333333
        1. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.183333333333333
        2. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.183333333333333
    12. konserveringsmidler -> en:preservative - percent_min: 0 - percent_max: 1.1
      1. É202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. mælkesyre -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
      3. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.366666666666667
    13. estragoneddike -> en:tarragon-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.1
      1. eddike -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.1
      2. estragon -> en:tarragon - vegan: yes - vegetarian: yes - ciqual_food_code: 11092 - percent_min: 0 - percent_max: 0.55
    14. antioxidanter -> en:antioxidant - percent_min: 0 - percent_max: 1.1
      1. ascorbinsyre -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    15. farvestoffer -> en:colour - percent_min: 0 - percent_max: 1.1
      1. betacaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.1

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Data sources

Product added on by henrikhageland
Last edit of product page on by poiar.
Product page also edited by openfoodfacts-contributors.

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