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Tonijn Wakame Ei Salade - Johma - 160g

Tonijn Wakame Ei Salade - Johma - 160g

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Barcode: 8710846999117 (EAN / EAN-13)

Quantity: 160g

Packaging: Plastic

Brands: Johma

Categories: Meals, Meals with fish, Prepared salads, Salads with fish, Tuna salad

Stores: Jumbo

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

  • icon

    54 ingredients


    Dutch: 43% gekookte tonijn, 15% gekookt scharrelei, plantaardige oliën (koolzaad, zonnebloem), water, 5% komkommer, 5% wakamé (zeewier, gedroogde paddenstoel, suiker, sesamzaad, verdikkingsmiddel [agaragar], sesamolie, zout, rijstazijn, sojabonenpoeder, tarwemeel, rode peper, kleurstoffen [curcumine, kopercomplexen van chlorofylen en chlorofylinen]), suiker, azijn, zout, gemodificeerd zetmeel, scharreleigeel, voedingszuren (azijnzuur, citroenzuur, melkzuur), aardappel, zuurteregelaars (kaliumacetaat, natriumaceta - ten), kruiden, citroenolie, conserveermiddelen (kaliumsorbaat, natriumbenzoaat), aroma's (melk, schaaldier, vis), verdikkingsmiddelen (guarpitmeel, xanthaangom), wortelextract, doperwtenextract, specerijen (mosterd), citroensap, gistextract, Kan sporen bevatten van selderij, lupine en weekdieren.
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Mustard, Sesame seeds
    Traces: Celery, Lupin, Molluscs

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E100 - Curcumin
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E14XX - Modified Starch
    • Additive: E406 - Agar
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • 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

  • E140 - Chlorophylls and Chlorophyllins


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia
  • E140ii - Chlorophyllins


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    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
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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

Ingredients analysis

  • icon

    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: nl:natriumaceta

    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-vegan


    Non-vegan ingredients: Tuna, Barn eggs, Free range egg yolk, Milk, Crustacean, Fish

    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: Tuna, Crustacean, Fish

    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!

    tonijn 43%, scharrelei 15%, plantaardige oliën (koolzaad, zonnebloem), water, komkommer 5%, wakamé 5% (zeewier, paddenstoel, suiker, sesamzaad, verdikkingsmiddel (), sesamolie, zout, rijstazijn, sojabonen, tarwemeel, rode peper, kleurstoffen (curcumine), kopercomplexen van chlorofylen, chlorofylinen), suiker, azijn, zout, gemodificeerd zetmeel, scharreleigeel, voedingszuren (azijnzuur, citroenzuur, melkzuur), aardappel, zuurteregelaars (kaliumacetaat, natriumaceta), kruiden, citroenolie, conserveermiddelen (kaliumsorbaat, natriumbenzoaat), aroma's (melk, schaaldier, vis), verdikkingsmiddelen (guarpitmeel, xanthaangom), wortelextract, doperwten, specerijen (mosterd), citroensap, gistextract
    1. tonijn -> en:tuna - vegan: no - vegetarian: no - percent_min: 43 - percent: 43 - percent_max: 43
    2. scharrelei -> en:barn-eggs - vegan: no - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    3. plantaardige oliën -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5 - percent_max: 15
      1. koolzaad -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 15
      2. zonnebloem -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    4. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 15
    5. komkommer -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    6. wakamé -> en:wakame - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
      1. zeewier -> en:seaweed - vegan: yes - vegetarian: yes - percent_min: 0.357142857142857 - percent_max: 5
      2. paddenstoel -> en:mushroom - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. suiker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. sesamzaad -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      5. verdikkingsmiddel -> en:thickener - percent_min: 0 - percent_max: 0
      6. sesamolie -> en:sesame-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0
      7. zout -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      8. rijstazijn -> en:rice-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      9. sojabonen -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      10. tarwemeel -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      11. rode peper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      12. kleurstoffen -> en:colour - percent_min: 0 - percent_max: 0
        1. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      13. kopercomplexen van chlorofylen -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      14. chlorofylinen -> en:e140ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    7. suiker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.111111111111111 - percent_max: 5
    8. azijn -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.48148148148148
    9. zout -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84126984126984
    10. gemodificeerd zetmeel -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.36111111111111
    11. scharreleigeel -> en:free-range-egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.98765432098765
    12. voedingszuren -> en:acid - percent_min: 0 - percent_max: 2.68888888888889
      1. azijnzuur -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.68888888888889
      2. citroenzuur -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34444444444444
      3. melkzuur -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.896296296296296
    13. aardappel -> en:potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.44444444444444
    14. zuurteregelaars -> en:acidity-regulator - percent_min: 0 - percent_max: 2.24074074074074
      1. kaliumacetaat -> en:e261 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.24074074074074
      2. natriumaceta -> nl:natriumaceta - percent_min: 0 - percent_max: 1.12037037037037
    15. kruiden -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.06837606837607
    16. citroenolie -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.92063492063492
    17. conserveermiddelen -> en:preservative - percent_min: 0 - percent_max: 1.79259259259259
      1. kaliumsorbaat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.79259259259259
      2. natriumbenzoaat -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.896296296296296
    18. aroma's -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.68055555555556
      1. melk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.68055555555556
      2. schaaldier -> en:crustacean - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.840277777777778
      3. vis -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.637566137566138
    19. verdikkingsmiddelen -> en:thickener - percent_min: 0 - percent_max: 1.58169934640523
      1. guarpitmeel -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58169934640523
      2. xanthaangom -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.790849673202614
    20. wortelextract -> en:carrot-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.49382716049383
    21. doperwten -> en:garden-peas - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41520467836257
    22. specerijen -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34444444444444
      1. mosterd -> en:mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34444444444444
    23. citroensap -> en:lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28042328042328
    24. gistextract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22222222222222

Nutrition

  • icon

    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: 12

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12.5, rounded value: 12.5)

    Negative points: 9

    • Energy: 2 / 10 (value: 932, rounded value: 932)
    • Sugars: 0 / 10 (value: 2.2, rounded value: 2.2)
    • 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: 4 (9 - 5)

    Nutri-Score: C

  • icon

    Sugars in low quantity (2.2%)


    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.
  • 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
    Compared to: Tuna salad
    Energy 932 kj
    (224 kcal)
    +46%
    Fat 17.3 g +99%
    Saturated fat 1.9 g +84%
    Carbohydrates 3.9 g -53%
    Sugars 2.2 g -1%
    Fiber ?
    Proteins 13 g +52%
    Salt 1.4 g +41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.5 %

Environment

Packaging

Transportation

Data sources

Product added on by sebleouf
Last edit of product page on by wortelvreter.
Product page also edited by moon-rabbit, roboto-app.

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