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tendre croc - Herta - 210g

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tendre croc - Herta - 210g

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Barcode: 7613035512894 (EAN / EAN-13)

Common name: Croque-monsieur à base de fromage fondu 24% et de jambon cuit standard 22%

Quantity: 210g

Packaging: Plastic, Fresh, Protective gas, Tray, Vacuum-packed

Brands: Herta

Categories: Meals, Fresh foods, Sandwiches, Sandwiches filled with cold cuts, Cheese sandwiches, Fresh meals, Ham sandwiches, Microwave meals, Ham and cheese sandwiches, Toasted ham sandwich topped with grated cheese

Labels, certifications, awards: Green Dot, Made in France

Manufacturing or processing places: France, Nord

Traceability code: FR 62.767.005 CE - Saint-Pol-sur-Ternoise (Pas-de-Calais, France)

Stores: Franprix, Magasins U

Countries where sold: France

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Health

Ingredients

  • icon

    38 ingredients

    : IFarine de BLE, eau, jambon cuit standard 13,5%, FROMAGES 9%, EMMENTAL 7,5%, huiles et graisses végétales (palme colza), BEURRE, protéines de LAIT, dextrose, sels émulsifiants : E331, E452; LACTOSERUM, levure, stabilisant : polyphosphate, GLUTEN de BLE, émulsifiants : E471, E322, conservateurs : propionate de calcium, nitrite de sodium, sorbate de potassium; épaississants : E415, E407; arômes (CELERI, BLE), antioxydants : iso-ascorbate de sodium, alpha-tocophérol; acidifiant : acide lactique; agent de traitement de la farine : E300; ŒUF.
    Allergens: Celery, Eggs, Gluten, Milk
    Traces: Mustard

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Milk proteins
    • Ingredient: Thickener
    • Ingredient: Whey

    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.

  • 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

  • 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

  • E307 - Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Cheese, Emmental, Butter, Milk proteins, Whey, Egg

    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: fr:Jambon cuit standard

    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!

    : IFarine de BLE, eau, jambon cuit standard 13.5%, FROMAGES 9%, EMMENTAL 7.5%, huiles et graisses végétales de palme colza, BEURRE, protéines de LAIT, dextrose, sels émulsifiants (e331), e452, LACTOSERUM, levure, stabilisant (polyphosphate), GLUTEN de BLE, émulsifiants (e471), e322, conservateurs (propionate de calcium), nitrite de sodium, sorbate de potassium, épaississants (e415), e407, arômes (CELERI, BLE), antioxydants (iso-ascorbate de sodium), alpha-tocophérol, acidifiant (acide lactique), agent de traitement de la farine (e300), ŒUF
    1. IFarine de BLE -> fr:ifarine-de-ble - percent_min: 13.5 - percent_max: 56.5
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 13.5 - percent_max: 35
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 13.5 - percent: 13.5 - percent_max: 13.5
    4. FROMAGES -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 9 - percent: 9 - percent_max: 9
    5. EMMENTAL -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent_min: 7.5 - percent: 7.5 - percent_max: 7.5
    6. huiles et graisses végétales de palme colza -> fr:huiles-et-graisses-vegetales-de-palme-colza - percent_min: 0 - percent_max: 7.5
    7. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 7.5
    8. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.5
    10. sels émulsifiants -> en:emulsifying-salts - percent_min: 0 - percent_max: 7.0625
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.0625
    11. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.27777777777778
    12. LACTOSERUM -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.65
    13. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.13636363636364
    14. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 4.70833333333333
      1. polyphosphate -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.70833333333333
    15. GLUTEN de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34615384615385
    16. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.03571428571429
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.03571428571429
    17. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.76666666666667
    18. conservateurs -> en:preservative - percent_min: 0 - percent_max: 3.53125
      1. propionate de calcium -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.53125
    19. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.32352941176471
    20. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.13888888888889
    21. épaississants -> en:thickener - percent_min: 0 - percent_max: 2.97368421052632
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.97368421052632
    22. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.825
    23. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.69047619047619
      1. CELERI -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 2.69047619047619
      2. BLE -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.3452380952381
    24. antioxydants -> en:antioxidant - percent_min: 0 - percent_max: 2.56818181818182
      1. iso-ascorbate de sodium -> fr:iso-ascorbate-de-sodium - percent_min: 0 - percent_max: 2.56818181818182
    25. alpha-tocophérol -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.45652173913043
    26. acidifiant -> en:acid - percent_min: 0 - percent_max: 2.35416666666667
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35416666666667
    27. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.26
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.26
    28. ŒUF -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.17307692307692

Nutrition

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    Poor nutritional quality

    ⚠ ️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: 1

    • Proteins: 5 / 5 (value: 12, rounded value: 12)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.6702880859375e-05, rounded value: 0)

    Negative points: 15

    • Energy: 3 / 10 (value: 1084, rounded value: 1084)
    • Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)
    • Saturated fat: 5 / 10 (value: 5.6, rounded value: 5.6)
    • 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.

    Nutritional score: (15 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (105 g)     		Compared to: Ham and cheese sandwiches
    Energy 1,084 kj
    (259 kcal)     		1,140 kj
    (272 kcal)     		+3%
    Fat 11 g 11.6 g +1%
    Saturated fat 5.6 g 5.88 g +38%
    Carbohydrates 27 g 28.4 g +5%
    Sugars 2.4 g 2.52 g -23%
    Fiber 1.3 g 1.37 g -43%
    Proteins 12 g 12.6 g +6%
    Salt 1.63 g 1.71 g +12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbon footprint from meat or fish 99.9 g 105 g
Serving size: 105 g

Environment

Carbon footprint

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Data sources

Product added on by teolemon
Last edit of product page on by packbot.
Product page also edited by beniben, date-limite-app, jecrivaine, magasins-u, off.ac8e0dc1-6fd3-4272-9974-75fb76780c5a, openfoodfacts-contributors, scanparty-franprix-05-2016, thaialagata, yuka.RzVnTEVLVTZxY0FqaWRnRTVEZm94T2hYNXJPUkRGbXdNOUF0SVE9PQ.

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