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Minut' pocket prosciutto formaggio - Carrefour - 360 g

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Minut' pocket prosciutto formaggio - Carrefour - 360 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 3560071474713 (EAN / EAN-13)

Izen arrunta: Pizzas sandwichs garnies de jambon cuit choix, mozzarella et edam, précuites, surgelées. PROSCIUTTO FORMAGGIO = JAMBON FROMAGE.

Kopurua: 360 g

Markak: Carrefour

Etiketak, ziurtagiriak, sariak: en:French meat, en:French pork, Nutriscore, Nutriscore D

Traceability code: FR 88.079.003 CE - Bulgnéville (Vosges, France)

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

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Health

Osagaiak

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    33 ingredients

    Frantses: Farine de blé, eau, coulis de tomates, jambon cuit choix 13% (jambon de porc*, eau, sel, sirop de glucose, dextrose, arômes, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium), mozzarella 10%, edam 10%, huile de tournesol, levure, sel, sucre, poudres à lever : diphosphates et carbonates de sodium, oignon, ail, origan, poivre, agent de traitement de la farine : L-cystéine, correcteur d'acidité : acide citrique, amidon de pomme de terre. *Viande de porc origine France. Peut contenir des traces de moutarde, d'œuf et de soja.
    Alergenoak: en:Gluten, en:Milk
    Aztarnak: en:Eggs, en:Mustard, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E450
    • Osagaia: Dextrose
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E250

    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-.
    Source: Wikipedia (Ingeles)

  • E316

    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.
    Source: Wikipedia (Ingeles)

  • E330 - Azido zitriko

    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 (Ingeles)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

  • E920 - L-Zisteina

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: fr:Jambon cuit choix, en:Ham, Mozzarella, Edam gazta, en:Pork meat
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

    fr: Farine de _blé_, eau, coulis de tomates, jambon cuit choix 13% (jambon de porc, eau, sel, sirop de glucose, dextrose, arômes, antioxydant (érythorbate de sodium), conservateur (nitrite de sodium)), _mozzarella_ 10%, _edam_ 10%, huile de tournesol, levure, sel, sucre, poudres à lever (diphosphates de sodium), carbonates de sodium, oignon, ail, origan, poivre, agent de traitement de la farine (L-cystéine), correcteur d'acidité (acide citrique), amidon de pomme de terre, Viande de porc
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 13 - percent_max: 41
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 13 - percent_max: 27
    3. coulis de tomates -> en:sifted-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 13 - percent_max: 22.3333333333333
    4. jambon cuit choix -> fr:jambon-cuit-choix - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 13 - percent: 13 - percent_max: 13
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 1.625 - percent_max: 13
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.5
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4
      4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4
      6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4
      7. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.4
        1. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      8. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.4
        1. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    5. _mozzarella_ -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 10 - percent: 10 - percent_max: 10
    6. _edam_ -> en:edam - vegan: no - vegetarian: maybe - ciqual_food_code: 12729 - percent_min: 10 - percent: 10 - percent_max: 10
    7. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 8.2
    8. levure -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 6.83333333333333
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4
    11. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.4
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    12. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    13. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.4
    14. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.4
    15. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 1.4
    16. poivre -> en:pepper - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11015 - percent_min: 0 - percent_max: 1.4
    17. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.4
      1. L-cystéine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4
    18. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.4
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    19. amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.4
    20. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 1.4

    • en:meat -> en:meat

    • en:pork -> en:pork

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 1.033 kj
    (245 kcal)
    Koipe 7,2 g
    Gantz-azido ase 2,7 g
    Carbohydrates 35 g
    Azukre 4,6 g
    Fiber 1,9 g
    Proteina 9,1 g
    Gatz arrunt 1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17,694 %

Ingurumena

Ontziratzea

Transportation

Other information

Preparation: Au micro-ondes : Retirez le produit du film plastique puis insérez-le dans l'étui de cuisson spécial micro-ondes. Déposez-le sur une assiette et faites cuire au micro-ondes pendant 2 minutes à 900 Watts. Enlevez la partie supérieure de l'étui et laissez refroidir 2 minutes avant de déguster. Au four : Préchauffez le four à 180°C. Retirez le produit de son emballage puis faites-le cuire sur une plaque de cuisson recouverte de papier sulfurisé pendant 15 à 18 minutes à mi-hauteur du four. Retirez du four et laissez refroidir 2 minutes avant de servir. ATTENTION : NE PAS UTILISER L'ETUI DE CUISSON SPÉCIAL MICRO-ONDES AU FOUR TRADITIONNEL.

Conservation conditions: À conserver 24 heures au réfrigérateur, 3 jours dans le compartiment à glace du réfrigérateur et jusqu'à la date de durabilité minimale dans un congélateur*** à -18°C. ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by org-carrefour.
Produktuaren orria -gatik editatua jusdekiwi, yuka.sY2b0xO6T85zoF3NwEKvlhBESPvF-Guda0zihxeO7_C1cZfPfoF58rT-Ias, yuka.sY2b0xO6T85zoF3NwEKvlhd6CPiFuj_0ZhX5xXbWl4uwdsTNbepKw6v_P6s.

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