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Tendre Croc' L'Original Jambon Fromage -25% de Sel - Herta - 200 g (2 Croque-Monsieur)

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Tendre Croc' L'Original Jambon Fromage -25% de Sel - Herta - 200 g (2 Croque-Monsieur)

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Barcode: 3154230041207 (EAN / EAN-13)

Common name: Croque-Monsieur

Quantity: 200 g (2 Croque-Monsieur)

Packaging: en:Plastic, en:Fresh, en:Protective gas, en:Seal, en:Tray, fr:Film plastique

Brands: Herta, Tendre Croc

Categories: en:Specific products, en:Fresh foods, en:Products for specific diets, en:Sandwiches, en:Products with reduced salt, en:Toasted ham sandwich topped with grated cheese

Labels, certifications, awards: en:Low or no salt, Low salt, en:Reduced salt, en:2016 Nutrition labelling experiment, en:25% less salt, en:Green Dot, Nutriscore, en:Nutriscore experiment, en:Nutriscore experiment Grade D, fr:Herta s'engage, fr:Eco-Emballages

Manufacturing or processing places: Herta SAS - Route d'Ostreville - Zone Industrielle - 62130 Saint-Pol-sur-Ternoise, Pas-de-Calais, Nord-Pas-de-Calais, France

Traceability code: FR 62.767.004 CE - Saint-Pol-sur-Ternoise (Pas-de-Calais, France), FR 62.767.005 CE - Saint-Pol-sur-Ternoise (Pas-de-Calais, France), FR 85.217.004 CE - Saint-Georges-de-Montaigu (Vendée, France)

Stores: Leclerc, Casino

Countries where sold: افغانستان, فرانسه

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Health

Ingredients

  • icon

    37 ingredients

    : Farine de blé, eau, fromages (oeuf), jambon de porc, huile de colza, huile de palme, protéines de lait, beurre, poudre de lat écrémé, amidons modifiés, dextrose, sel, levure, épaississants : E410, E415, émulsifiants : E322, E471, gluten de blé, conservateurs : E202, E250, E282, stabilisants : E450, E451, arôme (céleri, blé), épices et aromates, antioxydant : E316, acidifiant: E270, agent de traitement de la farine : E300
    Allergens: en:Celery, en:Eggs, en:Gluten, en:Milk, fr:lat

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX
    • Additive: E322
    • Additive: E410
    • Additive: E415
    • Additive: E450
    • Additive: E451
    • Additive: E471
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Milk proteins
    • 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

  • E202

    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 (انگليسي)

  • 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 (انگليسي)

  • E270

    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 (انگليسي)

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    Source: Wikipedia (انگليسي)

  • 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 (انگليسي)

  • E322

    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.
    Source: Wikipedia (انگليسي)

  • E410

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia (انگليسي)

  • E415

    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 (انگليسي)

  • E451

    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.
    Source: Wikipedia (انگليسي)

  • E471

    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.
    Source: Wikipedia (انگليسي)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: پوڅه, en:Ham, en:Milk proteins, en:Butter

    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

    en:Non-vegetarian

    Non-vegetarian ingredients: en:Ham

    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!

    : Farine de _blé_, eau, _fromages_, jambon de porc, huile de colza, huile de palme, protéines de _lait_, _beurre_, poudre de _lat_ écrémé, amidons modifiés, dextrose, sel, levure, épaississants (e410), e415, émulsifiants (e322), e471, _gluten de blé_, conservateurs (e202), e250, e282, stabilisants (e450), e451, arôme (_céleri_, _blé_), épices et aromates, antioxydant (e316), acidifiant (e270), agent de traitement de la farine (e300)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.57142857142857 - percent_max: 100
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. _fromages_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
    4. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 25
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 20
    6. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667
    7. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. _beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 12.5
    9. poudre de _lat_ écrémé -> fr:poudre-de-lat-ecreme - percent_min: 0 - percent_max: 11.1111111111111
    10. amidons modifiés -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
    11. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.09090909090909
    12. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2
    13. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    14. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.2
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    15. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    16. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.2
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2
    17. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
    18. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    19. conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.2
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    20. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    21. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    22. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.2
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    23. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    24. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2
      1. _céleri_ -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 1.2
      2. _blé_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.6
    25. épices et aromates -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    26. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.2
      1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    27. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.2
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    28. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.2
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 1 / 5 (value: 1.4, rounded value: 1.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.01339573093824, rounded value: 3)

    Negative points: 13

    • Energy: 3 / 10 (value: 1122, rounded value: 1122)
    • Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)
    • Saturated fat: 5 / 10 (value: 5.9, rounded value: 5.9)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

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

    Nutritional score: (13 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100 g (1 Tendre Croque))     		Compared to: en:Fresh foods
    Energy ۱٬۱۲۲ kj
    (268 kcal)     		۱٬۱۲۰ kj
    (268 kcal)     		+۲۱٪
    Fat ۱۲ g ۱۲ g ‎-‎۲۰٪
    Saturated fat ۵٫۹ g ۵٫۹ g +۷٪
    Carbohydrates ۲۷ g ۲۷ g +۷۳٪
    بوره ۲٫۴ g ۲٫۴ g ‎-‎۷۴٪
    Fiber ۱٫۴ g ۱٫۴ g +۱٪
    Proteins ۱۳ g ۱۳ g +۹۷٪
    مالگه ۱٫۲ g ۱٫۲ g +۱۰۳٪
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ۳٫۰۱۳ % ۳٫۰۱۳ %
Serving size: 100 g (1 Tendre Croque)

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Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by beniben, date-limite-app, jacob80, loupiludo, manu1400, roboto-app, tacinte, tacite, tacite-mass-editor.

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