ProductsSt HubertOmega 3 sans sel

St Hubert

Omega 3 sans sel

Name: Omega 3 sans sel
Brand: St Hubert

BARCODE:13336387

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Fats, Spreads, Plant Based Spreads, Salted Spreads, Spreadable Fats, Vegetable Fats, Margarines, Light Margarines, Unsalted Margarines

LABELS:Sustainable, Omega 3, Sustainable Palm Oil, Green Dot

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average nutritional quality

Nutri-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: 31

Nutrient levels

Fat in high quantity (50%)

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 (14%)

Sugars in low quantity (0%)

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 low quantity (0%)

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: Unsalted margarines
Energy	~ 1850 kJ (45 kcal)	2,398.858 kJ (584 kcal) (-23%)
Fat	50 g	64.82 g (-23%)
Saturated fat	14 g	23.08 g (-39%)
Carbohydrates	0 g	0.313 g (-100%)
Sugars	0 g	0.253 g (-100%)
Dietary fiber	?	?
Proteins	0 g	0.179 g (-100%)
Salt	0 g	0.246 g (-100%)
Sodium	0 g	0.098 g (-100%)
Fruits, vegetables and legumes	~ 0 %	?

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	~ 1850 kJ (45 kcal)	? (45 kcal)	?
Fat	50 g	50 g	?
Saturated fat	14 g	14 g	?
Carbohydrates	0 g	0 g	?
Sugars	0 g	0 g	?
Dietary fiber	?	?	?
Proteins	0 g	0 g	?
Salt	0 g	0 g	?
Sodium	0 g	0 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

huiles végétales 50% (colza, palmiste, lin, palme), eau, émulsifiants (mono et diglycérides d'acides gras, lécithine de soja), arômes, provitamine A, correcteur d'acidité (acide lactique)

Ingredient information

Vegetable Oil

50.0%

Colza Oil

31.25% (estimate)

Palm Kernel Oil

9.38% (estimate)

Linseed Oil

4.69% (estimate)

Palm Oil

4.69% (estimate)

Water

30% (estimate)

Emulsifier

10% (estimate)

E471

5% (estimate)

Soya Lecithin

5% (estimate)

Flavouring

2.5% (estimate)

Provitamin A

2.5% (estimate)

Acidity Regulator

5% (estimate)

E270

5% (estimate)

Allergens

Soybeans

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Unknown

Vegan status unknown

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

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

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). 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 in food the L-variant is used

Open additive page Source

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Moderate environmental impact

About 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

Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 • Score: 81/100

Life-cycle reference

Category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 PEF environmental score: 0.27 Climate change impact: 2.53 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. 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: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	59.4 %
Processing	16.8 %
Packaging	8.1 %
Transportation	11.2 %
Distribution	3.6 %
Consumption	1.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

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

Final score: 51/100

Final score breakdown

Life cycle analysis score: 81 Sum of bonuses and maluses: -30 Final score: 51/100

Carbon footprint

Equivalent to driving 1.3 km in a petrol car. 253 g CO2e per 100g of product. Reference category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	53.8 %
Processing	18.9 %
Packaging	11.1 %
Transportation	14.2 %
Distribution	1.5 %
Consumption	0.3 %

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

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Medium risk of deforestation Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: C Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Total Forest Footprint: 0.006 m² per kg of food

Deforestation risk details

Palm oil Primary ingredient grade: C Primary ingredient: 0.006 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 13, 2019 at 8:48:22 AM UTC by kiliweb .

Last edit on March 17, 2026 at 10:04:19 AM UTC by new-nutrition-bot .

Product page also edited by bathorypeter, desan, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, yuka.UmF3Wkhib2pxLzFUa2RvNTJ5MzIxb2hLMnBLSGRqMlVJT1F1SVE9PQ.

View on Open Food Facts