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Dega - 280 g

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Barcode: 5907623260833 (EAN / EAN-13)

Quantity: 280 g

Packaging: Plastic

Brands: Dega

Categories: Meals, Prepared salads, Salads with meat, Chicken salads

Manufacturing or processing places: Polska

EMB code: PL 32091802 WE

Countries where sold: Poland

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Health

Ingredients

  • icon

    38 ingredients


    Potatoes, cucumber, water, corn, rapeseed oil, mechanically separated chicken meat, chicken skin, chicken stomachs, sugar, spices, chicken meat, onion, spirit vinegar, semolina, thickeners (guar gum, xanthan gum, carrageenan); tomato paste, acidity regulators (lactic acid, citric acid, acetic acid); egg yolk powder, carrot fiber, salt, modified starches, flavors, preservatives (E202, E211); hydrolysed vegetable protein, soy protein concentrate, dried vegetables, flavor enhancer: E621; colour: carotenes.
    Allergens: Celery, Eggs, Gluten, Mustard, Soybeans, pl:sojowego
    Traces: Fish, Milk, Nuts, Sesame seeds

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: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • 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
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • 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
  • 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
  • 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: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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: Chicken meat, Chicken skin, Chicken meat, 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

    Non-vegetarian


    Non-vegetarian ingredients: Chicken meat, Chicken skin, Chicken meat

    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!

    Potatoes, cucumber, water, corn, rapeseed oil, chicken meat, chicken skin, chicken stomachs, sugar, spices, chicken meat, onion, spirit vinegar, semolina, thickeners (guar gum, xanthan gum, carrageenan), tomato paste, acidity regulators (lactic acid, citric acid, acetic acid), egg yolk powder, carrot fiber, salt, modified starches, flavors, preservatives (e202, e211), hydrolysed vegetable protein, soy protein, dried vegetables, flavor enhancer (e621), colour (carotenes)
    1. Potatoes -> en:potato - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
    2. cucumber -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. chicken meat -> en:chicken-meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
    7. chicken skin -> en:chicken-skin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 14.2857142857143
    8. chicken stomachs -> en:chicken-stomachs - percent_min: 0 - percent_max: 12.5
    9. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. chicken meat -> en:chicken-meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 9.09090909090909
    12. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. spirit vinegar -> en:spirit-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. semolina -> en:semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. thickeners -> en:thickener - percent_min: 0 - percent_max: 6.66666666666667
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    16. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 5.88235294117647
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      2. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
      3. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96078431372549
    18. egg yolk powder -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. carrot fiber -> en:carrot-fiber - percent_min: 0 - percent_max: 5.26315789473684
    20. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. modified starches -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. preservatives -> en:preservative - percent_min: 0 - percent_max: 4.34782608695652
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
      2. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    24. hydrolysed vegetable protein -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. dried vegetables -> en:dried-vegetables - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. flavor enhancer -> en:flavour-enhancer - percent_min: 0 - percent_max: 3.7037037037037
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. colour -> en:colour - percent_min: 0 - percent_max: 3.57142857142857
      1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.57142857142857

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: 0

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

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 9

    • Energy: 2 / 10 (value: 797, rounded value: 797)
    • Sugars: 0 / 10 (value: 2.9, rounded value: 2.9)
    • Saturated fat: 1 / 10 (value: 1.9, rounded value: 1.9)
    • Sodium: 6 / 10 (value: 560, rounded value: 560)

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

    Score nutritionnel: 7 (9 - 2)

    Nutri-Score: C

  • icon

    Sugars in low quantity (2.9%)


    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 moderate quantity (1.4%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (280g)
    Compared to: Chicken salads
    Energy 797 kj
    (192 kcal)
    2,230 kj
    (538 kcal)
    +5%
    Fat 15 g 42 g +17%
    Saturated fat 1.9 g 5.32 g +7%
    Carbohydrates 10 g 28 g +4%
    Sugars 2.9 g 8.12 g -7%
    Fiber ? ?
    Proteins 3.7 g 10.4 g -48%
    Salt 1.4 g 3.92 g +44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 280g

Environment

Packaging

Transportation

Data sources

Product added on by pyrka
Last edit of product page on by arc2.
Product page also edited by openfoodfacts-contributors, sierigh.

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