ProductsJambonneau pané

Jambonneau pané

BARCODE:2212907028140

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Hams, Charcuteries Cuites, Braised Hams, Knuckle Of Ham Cooked

LABELS:Produced In Brittany

ORIGIN:France

COUNTRIES:France

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very high environmental impact

Health

Nutrition

Label

Poor nutritional quality

Nutrient levels

Fat in moderate quantity (8%)

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 moderate quantity (2.4%)

Sugars in low quantity (0.8%)

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 (2.3%)

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 label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 690.9 kJ (167 kcal)
FAT	8 g
Saturated fat	2.4 g
Carbohydrates	0.9 g
Sugars	0.8 g
Dietary fiber	0.7 g
Proteins	22 g
Salt	2.3 g
Sodium	0.92 g
Minerals
Fruits, vegetables and legumes	~ 1.15 %

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	~ 690.9 kJ (167 kcal)	? (167 kcal)	?
FAT	8 g	8 g	?
Saturated fat	2.4 g	2.4 g	?
Carbohydrates	0.9 g	0.9 g	?
Sugars	0.8 g	0.8 g	?
Added sugars	~ 1.15 g	?	~ 1.15 g
Dietary fiber	0.7 g	0.7 g	?
Proteins	22 g	22 g	?
Salt	2.3 g	2.3 g	?
Sodium	0.92 g	0.92 g	?
Minerals
Fruits, vegetables and legumes	~ 1.15 %	?	~ 1.15 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 691 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

40 min (~4,029 steps)

Swimming

24 min

Bicycling

19 min

Running

14 min

Ingredients

Ingredients image

Ingredients list

Jambonneau de porc eau couenne de porc, sel. dextrose, bouillon de porc (eau. Os), plantes aromatiques, arome naturel, antioxydant érythorbate de sodium, épices, conservateur : nitrite de sodium enrobages gelée de glaçage (eau gelatine de porc. vinaigre d alcool, acidifiants : lactate de sodium et acide citrique, sel. colorant: caramel ordinaire). chapelure (GLUTEN). Traces éventuelles de Lait, œuf.

Ingredient information

Jambonneau De Porc Eau Couenne De Porc

87.35% (estimate)

Salt

1.15% (estimate)

Dextrose

1.15% (estimate)

Pork Stock

1.15% (estimate)

Water

0.58% (estimate)

Bone

0.58% (estimate)

Herb

1.15% (estimate)

Natural Flavouring

1.15% (estimate)

Antioxidant

1.15% (estimate)

E316

1.15% (estimate)

Spice

1.15% (estimate)

Preservative

1.15% (estimate)

Nitrite De Sodium Enrobages Gelee De Glacage

0.58% (estimate)

Eau Gelatine De Porc

0.29% (estimate)

Alcohol Vinegar

0.29% (estimate)

Acid

1.15% (estimate)

E325

0.58% (estimate)

E330

0.58% (estimate)

Salt

1.15% (estimate)

Colour

1.15% (estimate)

E150a

0.57% (estimate)

Breadcrumbs

0.57% (estimate)

Allergens

Gluten

Traces

EggsMilk

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:jambonneau-de-porc-eau-couenne-de-porc, fr:nitrite-de-sodium-enrobages-gelee-de-glacage, fr:eau-gelatine-de-porc

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:jambonneau-de-porc-eau-couenne-de-porc, fr:nitrite-de-sodium-enrobages-gelee-de-glacage, fr:eau-gelatine-de-porc

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E150a - Plain caramel

Additives

E325 - sodium lactate

Ingredients

Colour

Ingredients

Dextrose

Ingredients

Flavouring

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

E150a - Plain caramelColour

Caramel color or caramel coloring is a water-soluble food coloring.

Open additive page Source

E250 - Sodium nitritePreservative

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.

Open additive page Source

E316 - sodium erythorbateAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

E325 - sodium lactateAntioxidantEmulsifierHumectantThickener

SODIUM LACTATE is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets. It acts as a preservative, acidity regulator, and bulking agent.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very high 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

Knuckle of ham, cooked • Score: 32/100

Life-cycle reference

Category: Knuckle of ham, cooked PEF environmental score: 0.97 Climate change impact: 7.64 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Knuckle of ham, cooked. 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: Knuckle of ham, cooked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.1 %
Processing	2.8 %
Packaging	9.6 %
Transportation	2.3 %
Distribution	1.0 %
Consumption	0.3 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 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

Final score: 21/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: -11 Final score: 21/100

Carbon footprint

Equivalent to driving 4.0 km in a petrol car. 764 g CO2e per 100g of product. Reference category: Knuckle of ham, cooked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Knuckle of ham, cooked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Knuckle of ham, cooked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.3 %
Processing	2.1 %
Packaging	9.2 %
Transportation	3.8 %
Distribution	0.5 %
Consumption	0.1 %

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: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on September 30, 2018 at 7:12:15 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:40:12 PM UTC by new-nutrition-bot .

Product page also edited by desan, kiliweb, localiste, new-nutrition-bot, openfoodfacts-contributors, quentinbrd, roboto-app, yuka.Vjd3U0VxSVl1ZmNidmZjT3p6YlJ4OEJvM3EyWFhsaXpBZG8zSVE9PQ.

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