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Trio de poivrons aubergines - Saclà - 190g

Trio de poivrons aubergines - Product - fr

Trio de poivrons aubergines - Saclà - 190g

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Barcode: 8001060001275 (EAN / EAN-13)

Common name: Sauce cuisinée

Quantity: 190g

Packaging: Glass, Jar

Brands: Saclà

Categories: Plant-based foods and beverages, Plant-based foods, Canned foods, Condiments, Prepared vegetables, Sauces, Tomato sauces, Groceries

Labels, certifications, awards: No gluten

Origin of ingredients: Italy

Manufacturing or processing places: Biot, Italie

Link to the product page on the official site of the producer: http://www.sacla.fr

Stores: Monoprix, Intermarché, Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

22 ingredients

French: Poivrons (rouge, jaune, vert) 26% (ANHYDRIDE SULFUREUX), Purée de tomates, Huile de tournesol, Aubergines 11%, Crème en poudre (crème, LAIT entier), Oignons, Sel marin, Persil (séché), Vinaigre de vin, Origan, Ail (poudre), Oignon (poudre), Sucre, Arômes, Correcteur d'acidité: Acide lactique. Sans gluten.

Allergens: Milk, Sulphur dioxide and sulphites

Food processing

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

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E220 - Sulphur dioxide

Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
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

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:poudre, fr:poudre
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Cream, Cream, Whole milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:poudre, fr:poudre
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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.

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fr: Poivrons rouge, Poivrons jaune, Poivrons vert 26%, Purée de tomates, Huile de tournesol, Aubergines 11%, Crème (crème, LAIT entier), Oignons, Sel marin, Persil, Vinaigre de vin, Origan, Ail (poudre), Oignon (poudre), Sucre, Arômes, Correcteur d'acidité (Acide lactique)
Poivrons rouge -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087

Poivrons jaune -> en:yellow-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20168

Poivrons vert -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent: 26

Purée de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170

Huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

Aubergines -> en:aubergine - vegan: yes - vegetarian: yes - ciqual_food_code: 20053 - percent: 11

Crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023

Oignons -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034

Sel marin -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082

Persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014

Vinaigre de vin -> en:wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018

Origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035

Ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000

poudre -> fr:poudre

Oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034

poudre -> fr:poudre

Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

Correcteur d'acidité -> en:acidity-regulator

Acide lactique -> en:e270 - vegan: yes - vegetarian: yes

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

Could you add the information needed to compute the Nutri-Score? Add nutrition facts

→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (24.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.2%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Prepared vegetables
Fat	24.1 g	+569%
Saturated fat	5.3 g	+819%
Carbohydrates	3.5 g	-59%
Sugars	3.2 g	+5%
Fiber	-
Proteins	1.8 g	-32%
Salt	2 g	+174%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	112 %

Environment

Eco-Score A - Very low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 92/100)

Category: Tomato sauce, with onions, prepacked

PEF environmental score: 0.17 (the lower the score, the lower the impact)
including impact on climate change: 0.91 kg CO2 eq/kg of product

Stage	Impact
Agriculture	47.8 %
Processing	19.0 %
Packaging	11.3 %
Transportation	12.8 %
Distribution	5.4 %
Consumption	3.8 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +2

Environmental policy: +2
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Italy	100 %	Medium

No ingredients that threaten species

Packaging with a low impact

Malus: -2

Shape	Material	Recycling	Impact
1 Jar	Glass	Recycle in glass bin	Low

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: A (Score: 92/100)
Product: Trio de poivrons aubergines - Saclà - 190g

Life cycle analysis score: 92
Sum of bonuses and maluses: 0

Final score: 92/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.5 km in a petrol car

91 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Tomato sauce, with onions, prepacked (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	25.5 %
Processing	18.5 %
Packaging	19.5 %
Transportation	30.1 %
Distribution	4.4 %
Consumption	2.0 %

Packaging

Packaging with a low impact

Packaging parts

1 x Jar (Glass)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Glass

Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Italy	100 %	Medium

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Complete or correct product information

Data sources

Product added on April 25, 2014, 7:09:08 PM CEST by johnspace
Last edit of product page on April 9, 2024, 1:10:12 PM CEST by availableattheend.
Product page also edited by ana, benbenben, date-limite-app, feat, foodvisor, kiliweb, magasins-u, mismer, openfoodfacts-contributors, packbot, roboto-app, segundo, tacinte, telperion87, teolemon, yuka.UUpFcERKVUd0UDhWZzhFR3poYlovb0lzeWJLNGNuaVNkZW9wSVE9PQ, yuka.WmY4bUVQMEsvLzVYaGNOaXhoeUlxb29zMjZLc1ZteXhCY0U0SUE9PQ, yuka.YXZ3bVFJRVFsdFlrdXNjWDFSUGIxSWh4eWMrc0RINkxOODlJSVE9PQ.

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Trio de poivrons aubergines - Saclà - 190g