U, U Saveurs
Saucisson à l’ail à l’ancienne
BARCODE:0253027016336
PACKAGER CODE:FR 22.272.028 EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Garlic Sausage
LABELS:French Meat, French Pork, Saucisson A L Ail
COUNTRIES:France
STORES:Magasins U
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
Nutrient levels
Fat in high quantity (21.9%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (8.7%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (0.7%)
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.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in high quantity (1.9%)
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.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Garlic sausage |
|---|---|---|
| Energy | ~ 1155.48 kJ (278 kcal) | 1,116.838 kJ (270 kcal) (+3%) |
| Fat | 21.9 g | 22.227 g (-1%) |
| Saturated fat | 8.7 g | 8.535 g (+2%) |
| Carbohydrates | 0.9 g | 1.156 g (-22%) |
| Sugars | 0.7 g | 0.704 g (-1%) |
| Dietary fiber | 0.01 g | ? |
| Proteins | 19.4 g | 16.017 g (+21%) |
| Salt | 1.9 g | 2.138 g (-11%) |
| Sodium | 0.76 g | 0.855 g (-11%) |
| Fruits, vegetables and legumes | ~ 0.6875 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 1155.48 kJ (278 kcal) | ? (278 kcal) | ? |
| Fat | 21.9 g | 21.9 g | ? |
| Saturated fat | 8.7 g | 8.7 g | ? |
| Carbohydrates | 0.9 g | 0.9 g | ? |
| Sugars | 0.7 g | 0.7 g | ? |
| Dietary fiber | 0.01 g | 0.01 g | ? |
| Proteins | 19.4 g | 19.4 g | ? |
| Salt | 1.9 g | 1.9 g | ? |
| Sodium | 0.76 g | 0.76 g | ? |
| Fruits, vegetables and legumes | ~ 0.6875 % | ? | ~ 0.6875 % |
Ingredients
Ingredients list
Viande de porc (France) 36%. blanc d'OEUF, sel, conservateur: nitrite de sodium. dextrose, ail (0,2%), poivre, antioxydant : ascorbate de sodium, muscade,coriandre, Enveloppe boyau naturel de porc . Traces éventuelles de Lait.
Ingredient information
Pork Meat
36.0%
Egg White
32% (estimate)
Salt
16% (estimate)
Preservative
8% (estimate)
E250
4% (estimate)
Dextrose
4% (estimate)
Garlic
0.2%
Pepper
3.9% (estimate)
Antioxidant
1.95% (estimate)
E301
1.95% (estimate)
Nutmeg
0.98% (estimate)
Coriander
0.49% (estimate)
Enveloppe Boyau Naturel De Porc
0.49% (estimate)
Added sugars
Contains added sugars (1%)
Added sugars: dextrose
Quantity of added sugars: 1%
Allergens
Eggs
Traces
Milk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:enveloppe-boyau-naturel-de-porc
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:enveloppe-boyau-naturel-de-porc
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Dextrose
Ingredients
Glucose
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E250 - Sodium nitrite EFSA overexposure risk: highPreservative
E250 - Sodium nitrite EFSA overexposure risk: highPreservative
Sodium nitrite (E250) is a salt used for curing and preserving meat products.
It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.
However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.
E301 - Sodium ascorbateAntioxidant
E301 - Sodium ascorbateAntioxidant
SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Garlic sausage • Score: 29/100Life-cycle reference
Category: Garlic sausage
PEF environmental score: 1.07
Climate change impact: 9.42 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Garlic sausage. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Garlic sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 90.5 % |
| Processing | 3.0 % |
| Packaging | 0.7 % |
| Transportation | 1.8 % |
| Distribution | 0.9 % |
| Consumption | 3.4 % |
Bonuses and maluses
Origins of ingredients
Declared origins are missing for this product.
Origins malus: -2
Transportation (Worldwide): 0
Environmental policy adjustment: -2
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 12/100Final score breakdown
Life cycle analysis score: 29
Sum of bonuses and maluses: -17
Final score: 12/100
Carbon footprint
Carbon footprint
Equivalent to driving 4.9 km in a petrol car.
942 g CO2e per 100g of product.
Reference category: Garlic sausage.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Garlic sausage. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Garlic sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 93.1 % |
| Processing | 1.7 % |
| Packaging | 1.1 % |
| Transportation | 2.7 % |
| Distribution | 0.4 % |
| Consumption | 1.0 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Origins of ingredients
Declared origins are missing for this product.
Origins malus: -2
Transportation (Worldwide): 0
Environmental policy adjustment: -2
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 64 % | High |
| France | 36 % | High |
Forest footprint
Forest footprint
Total forest footprint: 0.03 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG White | Oeufs Importés | 32.00 % | 0.03 |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on January 9, 2018 at 11:42:09 AM UTC by kiliweb .
Last edit on March 18, 2026 at 12:57:31 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, sebleouf, teolemon, yuka.SElBbEU3eGRpZGtxdXRnNTdpS0k1SXdvL3NLeEFHYTZkdlVLSVE9PQ.