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Fuet Chorizo fort - Sans marque - 140 g

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Fuet Chorizo fort - Sans marque - 140 g

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Barcode: 8437000213017 (EAN / EAN-13)

Quantity: 140 g

Packaging: Plastic, Bag

Brands: Sans marque

Categories: Meats and their products, Meats, Prepared meats, Cured sausages, Chorizo

Labels, certifications, awards: No gluten

Manufacturing or processing places: Espagne

Traceability code: ES 10.05724/GE CE

Stores: Noz

Countries where sold: France

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Health

Ingredients

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    18 ingredients

    : Maigre et gras de porc, sel, lactose, épices, protéines de soja, dextrose, protéine lactique, dextrine, exhausteur de goût (E621), extrait de romarin (E392), antioxydant (E301), conservateur (E252), colorant (E120)
    Allergens: Milk, Soybeans, fr:proteine-lactique

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: E120 - Cochineal
    • Additive: E1400 - Dextrin
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E252 - Potassium nitrate

    Potassium nitrate: Potassium nitrate is a chemical compound with the chemical formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter. It is a source of nitrogen, from which it derives its name. Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks. It is one of the major constituents of gunpowder -black powder- and has been used since the Middle Ages as a food preservative.
    Source: Wikipedia

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    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: fr:Maigre et gras de porc, Lactose, Milk proteins, E120
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

    : Maigre et gras de porc, sel, _lactose_, épices, protéines de _soja_, dextrose, _protéine lactique_, dextrine, exhausteur de goût (e621), extrait de romarin (e392), antioxydant (e301), conservateur (e252), colorant (e120)
    1. Maigre et gras de porc -> fr:maigre-et-gras-de-porc - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 84.4 - percent_max: 100
    2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    3. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    4. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    5. protéines de _soja_ -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 1.3
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3
    7. _protéine lactique_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    8. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    9. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.3
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    10. extrait de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      1. e392 -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    11. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.3
      1. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    12. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.3
      1. e252 -> en:e252 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    13. colorant -> en:colour - percent_min: 0 - percent_max: 1.3
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.3

Nutrition

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    Bad 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: 0

    • Proteins: 5 / 5 (value: 23.63, rounded value: 23.63)
    • 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: 20

    • Energy: 5 / 10 (value: 1812, rounded value: 1812)
    • Sugars: 0 / 10 (value: 0.6, rounded value: 0.6)
    • Saturated fat: 10 / 10 (value: 12.91, rounded value: 12.9)
    • Sodium: 5 / 10 (value: 520, rounded value: 520)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (20 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chorizo
    Energy 1,812 kj
    (433 kcal)     		+7%
    Fat 35.14 g +5%
    Saturated fat 12.91 g -
    Carbohydrates 5.55 g +117%
    Sugars 0.6 g -57%
    Fiber ?
    Proteins 23.63 g +5%
    Salt 1.3 g -62%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by tacite
Last edit of product page on by packbot.

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