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Dega - 280 g

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Barcode: 5907623261892 (EAN / EAN-13)

Quantity: 280 g

Packaging: Plastic, Pp-polypropylene

Brands: Dega

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

Origin of ingredients: Poland

Manufacturing or processing places: Polska

EMB code: PL 32091802 WE

Countries where sold: Poland

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Health

Ingredients

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    36 ingredients

    White cabbage, mechanically separated chicken meat, water, corn, cucumber, rapeseed oil, chicken meat, sugar, spirit vinegar, chicken skins, semolina, salt, dried garlic 1%, onion, spices, thickeners (guar gum, xanthan gum, carrageenan), acidity regulators (lactic acid, malic acid, tartaric acid); tomato concentrate, flavourings, soy protein, hydrolyzed vegetable protein, egg yolk powder, preservatives (E202, E211); modified starches; colour: carotenes; sweetener: saccharin.
    Allergens: Celery, Eggs, Gluten, Mustard, Soybeans, pl:pszenicy
    Traces: Fish, Milk, Nuts, Sesame seeds, pl:orzeszki-laskowe

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: E954 - Saccharin and its salts
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Sweetener
    • 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

  • 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

  • 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

  • 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

  • E954 - Saccharin and its salts

    Saccharin: Sodium saccharin -benzoic sulfimide- is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Chicken meat, Chicken meat, Chicken skin, Egg yolk powder
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    Non-vegetarian

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

    White cabbage, chicken meat, water, corn, cucumber, rapeseed oil, chicken meat, sugar, spirit vinegar, chicken skins, semolina, salt, dried garlic 1%, onion, spices, thickeners (guar gum, xanthan gum, carrageenan), acidity regulators (lactic acid, malic acid, tartaric acid), tomato concentrate, flavourings, soy protein, hydrolyzed vegetable protein, _egg_ yolk powder, preservatives (e202, e211), modified starches, colour (carotenes), sweetener (saccharin)
    1. White cabbage -> en:white-cabbage - vegan: yes - vegetarian: yes - percent_min: 3.84615384615385 - percent_max: 88
    2. chicken meat -> en:chicken-meat - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 44.5
    3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 30
    4. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 22.75
    5. cucumber -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 18.4
    6. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1 - percent_max: 15.5
    7. chicken meat -> en:chicken-meat - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 13.4285714285714
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11.875
    9. spirit vinegar -> en:spirit-vinegar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 10.6666666666667
    10. chicken skins -> en:chicken-skin - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 9.7
    11. semolina -> en:semolina - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 8.90909090909091
    12. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 8.25
    13. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    14. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. thickeners -> en:thickener - percent_min: 0 - percent_max: 1
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    17. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. tartaric acid -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    18. tomato concentrate -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    19. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    20. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    21. hydrolyzed vegetable protein -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    22. _egg_ yolk powder -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    23. preservatives -> en:preservative - percent_min: 0 - percent_max: 1
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    24. modified starches -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    25. colour -> en:colour - percent_min: 0 - percent_max: 1
      1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    26. sweetener -> en:sweetener - percent_min: 0 - percent_max: 1
      1. saccharin -> en:e954 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

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: 5

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

    Positive points: 1

    • Proteins: 1 / 5 (value: 2.1, rounded value: 2.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.84615384615385, rounded value: 5.8)

    Negative points: 7

    • Energy: 1 / 10 (value: 585, rounded value: 585)
    • Sugars: 0 / 10 (value: 3.9, rounded value: 3.9)
    • Saturated fat: 0 / 10 (value: 0.6, rounded value: 0.6)
    • Sodium: 6 / 10 (value: 560, rounded value: 560)

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

    Score nutritionnel: 6 (7 - 1)

    Nutri-Score: C

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    Sugars in low quantity (3.9%)

    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.
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    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (280g)     		Compared to: Chicken salads
    Energy 585 kj
    (140 kcal)     		1,640 kj
    (392 kcal)     		-25%
    Fat 8.1 g 22.7 g -38%
    Saturated fat 0.6 g 1.68 g -68%
    Carbohydrates 14 g 39.2 g +41%
    Sugars 3.9 g 10.9 g +12%
    Fiber ? ?
    Proteins 2.1 g 5.88 g -71%
    Salt 1.4 g 3.92 g +44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.846 % 5.846 %
Serving size: 280g

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Data sources

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

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