4 Saucisses de Francfort
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (28%)
Saturated fat in high quantity (12%)
Sugars in low quantity (0.6%)
Salt in high quantity (2.5%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Frankfurter sausages |
|---|---|---|
| Energy | 1263 kJ (306 kcal) | 1,014.453 kJ (245 kcal) (+25%) |
| Fat | 28 g | 20.257 g (+38%) |
| Saturated fat | 12 g | 7.541 g (+59%) |
| Carbohydrates | 1 g | 1.627 g (-39%) |
| Sugars | 0.6 g | 0.68 g (-12%) |
| Dietary fiber | 0 g | ? |
| Proteins | 15 g | 13.549 g (+11%) |
| Salt | 2.5 g | 2.035 g (+23%) |
| Sodium | 1 g | 0.816 g (+23%) |
| 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 | 1263 kJ (306 kcal) | 1263 kJ (306 kcal) | ~ 753.904545454546 kJ (179 kcal) |
| Fat | 28 g | 28 g | ~ 8.41969090909091 g |
| Saturated fat | 12 g | 12 g | ~ 3.0304 g |
| Carbohydrates | 1 g | 1 g | ~ 1 g |
| Sugars | 0.6 g | 0.6 g | ~ 0.793863636363638 g |
| Dietary fiber | 0 g | 0 g | ~ 0 g |
| Proteins | 15 g | 15 g | ~ 25.0524545454545 g |
| Salt | 2.5 g | 2.5 g | ~ 1.32659822727273 g |
| Sodium | 1 g | 1 g | ~ 0.529551715909091 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Ingredients
Ingredients list
Ingredient information
Added sugars
Traces
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: en:natural-sheep-casing
Contains non-vegetarian ingredients.
Unrecognized: en:natural-sheep-casing
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
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.
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E450 - Diphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
Potassium iodide
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
High environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Frankfurter sausage • Score: 42/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Frankfurter sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 87.6 % |
| Processing | 1.1 % |
| Packaging | 2.0 % |
| Transportation | 2.6 % |
| Distribution | 1.4 % |
| Consumption | 5.2 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 36/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frankfurter sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.0 % |
| Processing | 0.6 % |
| Packaging | 3.3 % |
| Transportation | 4.5 % |
| Distribution | 0.8 % |
| Consumption | 1.8 % |
Packaging
Packaging impact
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Unknown | Plastic | Unknown | High |
Declared packaging
Data precision
Transportation
Manufacturing locations
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Germany | 100 % | Medium |
Forest footprint
Forest footprint
Deforestation risk details
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 March 13, 2016 at 7:02:56 PM UTC by angie .
Last edit on March 17, 2026 at 11:40:09 PM UTC by new-nutrition-bot .
Product page also edited by angie, ecoscore-impact-estimator, foodvisor, kiliweb, lalase, localiste, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, yuka.VEs5UUgvcGFoS0lVb01aajBTbU41L1o1eXEyR0IxaTNGL1ZNSUE9PQ, yuka.WFBBWkRyd2g5OXdhbGMwSDBqWGZ3dE1sNDRTRFEyV3hkTnN4SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllx-cPTYpiv_Ch_flXyQzI23dqLmff4s_tDdOas.