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Tripes provençale - Netto - 500 g

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Tripes provençale - Netto - 500 g

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Streckkod: 3250390794820 (EAN / EAN-13)

Vanligt namn: Tripes à la provençale

Kvantitet: 500 g

Förpackning: en:Plastic, en:Fresh, en:Vacuum-packed

Varumärken: Netto, Les Mousquetaires

Kategorier: en:Meats and their products, Färdigmat, en:Fish and meat and eggs, en:Fresh foods, Rätter med kött, en:Offals, en:Beef dishes, en:Fresh meals, en:Specialty made with tripe, en:Tripe dishes, en:Provencal-type tripes with tomatoes, en:Tripe

Etiketter, certifieringar, utmärkelser: en:French meat, en:French beef, en:Green Dot, fr:Eco-Emballages

Tillverknings eller bearbetningsplats: Société Vitréenne d'Abattage - SVA Jean Rozé [Filiale ITM Entreprises (Groupement Les Mousquetaires)] - Rue Victor Baltard - 35500 Vitré, Ille-et-Vilaine, Bretagne, France

Spårbarhetskod: FR 35.360.005 CE - Vitré (Ille-et-Vilaine, France)

Butiker: Netto

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    22 ingredients

    Franska: Estomac de bovin (panse, bonnet, feuillet, caillette),eau, pied de bovin, purée de tomate, carotte 2,3 %, poivron rouge 1,5 %, oignon, olive verte 0,7 %, gélatine bovine, acidifiants (E270, E334, E260, E330), arômes naturels (dont laurier), sel, poivre.

Food processing

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    Ultra processed foods

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

    • Tillsats: E428 - Gelatin
    • Ingrediens: Arom

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E260 - Ättiksyra

    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.
    Källa: Wikipedia (Engelska)

  • E270 - Mjölksyra

    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.
    Källa: Wikipedia (Engelska)

  • E330 - Citronsyra

    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.
    Källa: Wikipedia (Engelska)

  • E334 - L(+)-vinsyra

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja innehåll okänt

    Unrecognized ingredients: fr:estomac-de-bovin, fr:panse, fr:bonnet, fr:feuillet, fr:caillette, fr:pied-de-bovin

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

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    Icke-vegan

    Non-vegan ingredients: en:Beef gelatin

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Icke-vegetarisk

    Non-vegetarian ingredients: en:Beef gelatin

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    Estomac de bovin (panse, bonnet, feuillet, caillette), eau, pied de bovin, purée de tomate, carotte 2.3%, poivron rouge 1.5%, oignon, olive verte 0.7%, gélatine bovine, acidifiants (e270, e334, e260, e330), arômes naturels (dont laurier), sel, poivre
    1. Estomac de bovin -> fr:estomac-de-bovin - percent_min: 7.69230769230769 - percent_max: 87.9
      1. panse -> fr:panse - percent_min: 1.92307692307692 - percent_max: 87.9
      2. bonnet -> fr:bonnet - percent_min: 0 - percent_max: 43.95
      3. feuillet -> fr:feuillet - percent_min: 0 - percent_max: 29.3
      4. caillette -> fr:caillette - percent_min: 0 - percent_max: 21.975
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 45.1
    3. pied de bovin -> fr:pied-de-bovin - percent_min: 2.3 - percent_max: 30.8333333333333
    4. purée de tomate -> en:tomato-puree - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 23.7
    5. carotte -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    6. poivron rouge -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    7. oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 1.5
    8. olive verte -> en:green-olive - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    9. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.7
    10. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.7
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      2. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
      3. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.233333333333333
      4. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.175
    11. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
      1. dont laurier -> en:bay-leaf - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    12. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    13. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

    • en:meat -> en:meat

    • en:beef -> en:beef

Näring

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    Good nutritional quality

    ⚠️ Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positiva poäng: 5

    • Proteiner: 5 / 5 (värde: 16, avrundat värde: 16)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 6.8, avrundat värde: 6.8)

    Negativa poäng: 6

    • Energi: 1 / 10 (värde: 391, avrundat värde: 391)
    • Socker: 0 / 10 (värde: 0.6, avrundat värde: 0.6)
    • Mättat fett: 0 / 10 (värde: 0.5, avrundat värde: 0.5)
    • Natrium: 5 / 10 (värde: 480, avrundat värde: 480)

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

    Näringsvärde: 1 (6 - 5)

    Nutri-Score: B

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    Sockerarter i låg kvantitet (0.6%)

    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 i måttlig kvantitet (1.2%)

    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.

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: en:Provencal-type tripes with tomatoes
    Energi 391 kj
    (89 kcal)     		−27 %
    Fett 2,3 g −24 %
    Mättat fett 0,5 g −56 %
    Kolhydrat 1,6 g +14 %
    Sockerarter 0,6 g −36 %
    Fiber ?
    Protein 16 g +11 %
    Salt 1,2 g −8 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,8 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

Produkt tillagd den av jacob80
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