scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

St Hubert Oméga 3 (Sel de Mer, Tartine et Cuisson), (54 % MG) - 250 g

edit Redigera sidan

St Hubert Oméga 3 (Sel de Mer, Tartine et Cuisson), (54 % MG) - 250 g

This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Streckkod: 3366321051518 (EAN / EAN-13)

Vanligt namn: Matière grasse à tartiner et à cuire allégée (54 % de MG)

Kvantitet: 250 g

Förpackning: Plast, en:Fresh, en:Lid, en:Tray, fr:Plastique 05 (PP)

Varumärken: St Hubert, St Hubert Oméga 3

Kategorier: Växtbaserad mat och dryck, Växtbaserad mat, Fett, Bredbara pålägg, en:Plant-based spreads, en:Salted spreads, en:Spreadable fats, en:Vegetable fats, en:Fresh foods, Margarin, en:Light margarines, fr:Matière grasse à tartiner et à cuire allégée

Etiketter, certifieringar, utmärkelser: Utan konserveringsmedel, en:Omega-3, en:Green Dot, en:No hydrogenated fats, fr:Eco-Emballages, fr:Fabriqué en Lorraine, fr:Naturellement riche en Oméga 3

Tillverknings eller bearbetningsplats: St Hubert - 870 Rue Denis Papin - 54710 Ludres, Meurthe-et-Moselle, Lorraine, France

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

  • icon

    9 ingredients

    Franska: Huiles végétales (54 %), eau, sel de mer (1,3 %), émulsifiants végétaux : E471 et lécithine, arômes, colorant : bêta-carotène. Contient : lait, soja.
    Allergener: Mjölk, Soja

Food processing

  • icon

    Ultra processed foods

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

    • Tillsats: E160a - Karoten
    • Tillsats: E322 - Lecitiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • 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

  • E160a - Karoten

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Källa: Wikipedia (Engelska)

  • E160ai - Betakaroten

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Källa: Wikipedia (Engelska)

  • E322 - Lecitiner

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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

    Huiles végétales 54%, eau, sel de mer 1.3%, émulsifiants (e471), lécithine, arômes, colorant (bêta-carotène)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 54 - percent: 54 - percent_max: 54
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 39.5 - percent_max: 44.7
    3. sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    4. émulsifiants -> en:emulsifier - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 1.3
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3
    5. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    7. colorant -> en:colour - percent_min: 0 - percent_max: 1.3
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3

Näring

  • icon

    Poor nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

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

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positiva poäng: 0

    • Proteiner: 0 / 5 (värde: 0.1, avrundat värde: 0.1)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 14

    • Energi: 5 / 10 (värde: 2004, avrundat värde: 2004)
    • Socker: 0 / 10 (värde: 0.1, avrundat värde: 0.1)
    • Mättat fett / fettratio: 4 / 10 (värde: 28.5185185185185, avrundat värde: 28.5)
    • Natrium: 5 / 10 (värde: 508, avrundat värde: 508)

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

    Näringsvärde: 14 (14 - 0)

    Nutri-Score: D

  • icon

    Sockerarter i låg kvantitet (0.1%)

    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 i måttlig kvantitet (1.27%)

    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

    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (serving)     		Compared to: en:Light margarines
    Energi 2 004 kj
    (479 kcal)     		200 kj
    (48 kcal)     		+8 %
    Fett 54 g 5,4 g +10 %
    Mättat fett 15,4 g 1,54 g +11 %
    Enkelomättat fett 24,8 g 2,48 g +23 %
    Fleromättat fett 12,9 g 1,29 g −16 %
    Omega 3 fat 5 300 mg 530 mg +36 %
    Omega 6 fat 7 600 mg 760 mg −47 %
    Transfett < 1 g < 0,1 g +28 %
    Kolhydrat 0,1 g 0,01 g −85 %
    Sockerarter 0,1 g 0,01 g −64 %
    Fiber 0 g 0 g −100 %
    Protein 0,1 g 0,01 g −65 %
    Salt 1,27 g 0,127 g +124 %
    Vitamin E 12 mg 1,2 mg −4 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: serving

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

Produkt tillagd den av openfoodfacts-contributors
Senast ändrad produktsida på av packbot.
Produktsida också redigerad av desan, jacob80, st4n, teolemon.

Om uppgifterna är ofullständiga eller felaktiga kan du komplettera eller korrigera den genom att redigera den här sidan.
Redigera sidan