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Piémontaise au jambon - Winny - 500 g

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Piémontaise au jambon - Winny - 500 g

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Streckkod: 5400247032034 (EAN / EAN-13)

Vanligt namn: Salade piémontaise au jambon

Kvantitet: 500 g

Förpackning: Plast, en:Tray

Varumärken: Winny

Kategorier: en:Meats and their products, Färdigmat, en:Fresh foods, en:Prepared salads, Rätter med kött, en:Fresh meals, en:Pork meals, en:Potato dishes, Potatissallad, en:Piemontese salads, en:Piemontese salads with ham, en:salads

Etiketter, certifieringar, utmärkelser: Tillverkad i Frankrike

Tillverknings eller bearbetningsplats: France

Spårbarhetskod: EMB 61181D - Gacé (Orne, France)

Butiker: Cora

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    51 ingredients

    Franska: Pommes de terre (pomme de terre, conservateur : E223 (sulfites)), tomates, jambon cuit standard 10 % (jambon de porc 6,8 %, eau, dextrose, plasma de porc, sel, stabilisants : E450, E451 ; acidifiant : E262, conservateurs : E250, E301, E316 ; arômes), huile de colza, eau, cornichons, oeufs, vinaigre d'alcool, moutarde de Dijon (eau, graine de moutarde, vinaigre d'alcool, sel, acidifiant : E330), jaune d'oeuf, sel, amidon modifié de maïs, sucre, épaississant : E415, acidifiants : E260, E262, E270, E330, E334 ; colorant : E161b, poivre, conservateur : E202.
    Allergener: Ägg, Senap, Svaveldioxid och sulfit
    Spår: Selleri, Kräftdjur, Fisk, Gluten, Mjölk, Blötdjur, Soja

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: E14XX - Modifierad stärkelse
    • Tillsats: E161b - Lutein
    • Tillsats: E415 - Xantangummi
    • Tillsats: E450 - Difosfater
    • Tillsats: E451 - Trifosfater
    • Ingrediens: Färg
    • Ingrediens: Dextros
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Förtjockningsmedel

    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

  • E202 - Kaliumsorbat

    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.
    Källa: Wikipedia (Engelska)

  • E223 - Natriumdisulfit

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Källa: Wikipedia (Engelska)

  • E250 - Natriumnitrit

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Källa: Wikipedia (Engelska)

  • 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)

  • E301 - Natriumaskorbat

    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.
    Källa: Wikipedia (Engelska)

  • E316 - Natriumisoaskorbat

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    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)

  • E415 - Xantangummi

    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.
    Källa: Wikipedia (Engelska)

  • E451 - Trifosfater

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Skinka, fr:Plasma de porc, Ägg, Äggula
  • icon

    Icke-vegetarisk

    Non-vegetarian ingredients: fr:Jambon cuit standard, Skinka, fr:Plasma de porc
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

    Pommes de terre (pomme de terre, conservateur (e223 (_sulfites_))), tomates, jambon cuit standard 10% (jambon de porc 6.8%, eau, dextrose, plasma de porc, sel, stabilisants (e450), e451, acidifiant (e262), conservateurs (e250), e301, e316, arômes), huile de colza, eau, cornichons, _oeufs_, vinaigre d'alcool, _moutarde_ de Dijon (eau, graine de _moutarde_, vinaigre d'alcool, sel, acidifiant (e330)), jaune d'_oeuf_, sel, amidon modifié de maïs, sucre, épaississant (e415), acidifiants (e260), e262, e270, e330, e334, colorant (e161b), poivre, conservateur (e202)
    1. Pommes de terre -> en:potato - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 80
      1. pomme de terre -> en:potato - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 80
      2. conservateur -> en:preservative - percent_min: 0 - percent_max: 40
        1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 40
          1. _sulfites_ -> en:sulfite - percent_min: 0 - percent_max: 40
    2. tomates -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 45
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - percent_min: 10 - percent: 10 - percent_max: 10
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - percent_min: 6.8 - percent: 6.8 - percent_max: 6.8
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.290909090909091 - percent_max: 3.2
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.90909090909091
      4. plasma de porc -> fr:plasma-de-porc - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.45454545454545
      5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.96969696969697
      6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.727272727272727
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.727272727272727
      7. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.581818181818182
      8. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.581818181818182
        1. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.581818181818182
      9. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.415584415584416
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      10. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      11. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.415584415584416
      12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.290909090909091
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    5. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. cornichons -> en:gherkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. _oeufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    9. _moutarde_ de Dijon -> en:dijon-mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. graine de _moutarde_ -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 2
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. jaune d'_oeuf_ -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.88888888888889
    12. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.27272727272727
    14. épaississant -> en:thickener - percent_min: 0 - percent_max: 6.66666666666667
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    15. acidifiants -> en:acid - percent_min: 0 - percent_max: 6.15384615384615
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.15384615384615
    16. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.71428571428571
    17. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
    18. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.70588235294118
    20. colorant -> en:colour - percent_min: 0 - percent_max: 4.44444444444444
      1. e161b -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.44444444444444
    21. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.21052631578947
    22. conservateur -> en:preservative - percent_min: 0 - percent_max: 4
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

Näring

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    Average nutritional quality

    ⚠️ Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 10

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

    Positiva poäng: 1

    • Proteiner: 1 / 5 (värde: 3.2, avrundat värde: 3.2)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 10, avrundat värde: 10)

    Negativa poäng: 4

    • Energi: 1 / 10 (värde: 465, avrundat värde: 465)
    • Socker: 0 / 10 (värde: 1.3, avrundat värde: 1.3)
    • Mättat fett: 0 / 10 (värde: 0.7, avrundat värde: 0.7)
    • Natrium: 3 / 10 (värde: 360, avrundat värde: 360)

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

    Näringsvärde: 3 (4 - 1)

    Nutri-Score: C

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    Sockerarter i låg kvantitet (1.3%)

    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 (0.9%)

    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:Piemontese salads with ham
    Energi 465 kj
    (111 kcal)     		−25 %
    Fett 6,7 g −36 %
    Mättat fett 0,7 g −31 %
    Kolhydrat 8,9 g +8 %
    Sockerarter 1,3 g +76 %
    Fiber ?
    Protein 3,2 g −22 %
    Salt 0,9 g −9 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 %
    Carbon footprint from meat or fish 124,32 g

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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