ProductsAndouillette pur porc

Andouillette pur porc

BARCODE:3100150009537

PACKAGER CODE:EMB 01405C,FR 01.405.004 EC

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Charcuteries Cuites, Andouillettes

LABELS:Green Dot

ORIGIN:VIANDE ORIGINE UE

COUNTRIES:France

Health

Nutrition

Nutri-Score

Lower 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: 1

Nutrient levels

Fat in moderate quantity (17%)

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 (7.2%)

Sugars in low quantity (1.1%)

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 moderate quantity (1.5%)

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	~ 953.7 kJ (226 kcal)
Fat	17 g
Saturated fat	7.2 g
Carbohydrates	1.1 g
Sugars	1.1 g
Dietary fiber	?
Proteins	18 g
Salt	1.5 g
Sodium	0.6 g
Fruits, vegetables and legumes	~ 1.36111111111111 %

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	~ 953.7 kJ (226 kcal)	? (226 kcal)	?
Fat	17 g	17 g	?
Saturated fat	7.2 g	7.2 g	?
Carbohydrates	1.1 g	1.1 g	?
Sugars	1.1 g	1.1 g	?
Dietary fiber	?	?	?
Proteins	18 g	18 g	?
Salt	1.5 g	1.5 g	?
Sodium	0.6 g	0.6 g	?
Fruits, vegetables and legumes	~ 1.36111111111111 %	?	~ 1.36111111111111 %

Ingredients

Ingredients image

Ingredients list

ESTOMACS ET BOYAUX DE PORC (153g de porc pour 100g), 0IGNONS, MOUTARDES </span>4%,VINAIGRECSULFITESS),SEL PLASMA DE PORC, EPICES ET AROMATES, E250. ENVELOPPE BOYAU NATUREL DE PORC

Ingredient information

Estomacs

49.56% (estimate)

Pork Collagen

25% (estimate)

Pork

25% (estimate)

0ignons

14.72% (estimate)

Mustard

4.0%

Vinaigrecsulfitess

2% (estimate)

Sel Plasma De Porc

2% (estimate)

Herbs And Spices

1.36% (estimate)

E250

0.68% (estimate)

Enveloppe Boyau Naturel De Porc

0.68% (estimate)

Allergens

Mustard

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:estomacs, fr:0ignons, fr:vinaigrecsulfitess, fr:sel-plasma-de-porc, fr:enveloppe-boyau-naturel-de-porc

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:estomacs, fr:0ignons, en:mustard, fr:vinaigrecsulfitess, fr:sel-plasma-de-porc, fr:enveloppe-boyau-naturel-de-porc

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:estomacs, fr:0ignons, en:mustard, fr:vinaigrecsulfitess, fr:sel-plasma-de-porc, fr:enveloppe-boyau-naturel-de-porc

Food Processing

NOVA group

Processed foods

Elements that indicate the product is in NOVA group 3

Additives

E250 - Sodium nitrite

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

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

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

Chitterling sausage, raw • Score: 23/100

Life-cycle reference

Category: Chitterling sausage, raw PEF environmental score: 1.33 Climate change impact: 11.80 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chitterling sausage, raw. 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: Chitterling sausage, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	97.0 %
Processing	0.1 %
Packaging	0.6 %
Transportation	1.5 %
Distribution	0.7 %
Consumption	0.2 %

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.

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: 3/100

Final score breakdown

Life cycle analysis score: 23 Sum of bonuses and maluses: -20 Final score: 3/100

Carbon footprint

Equivalent to driving 6.1 km in a petrol car. 1180 g CO2e per 100g of product. Reference category: Chitterling sausage, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chitterling sausage, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chitterling sausage, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	96.6 %
Processing	0.1 %
Packaging	1.0 %
Transportation	2.2 %
Distribution	0.4 %
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

Declared origins

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

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 April 29, 2018 at 7:27:47 AM UTC by kiliweb .

Last edit on March 17, 2026 at 5:31:48 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, kiliweb, new-nutrition-bot, openfoodfacts-contributors, quentinbrd, roboto-app, spotter, yuka.JJZSOu6wJcY6QffN46cm_DOKTr_nKtlwIiQSoQ, yuka.WTZ3SkFLOFRsOU5Ta1BNQXd4K0lwdU5RLzRmNFVFNndJYzQ0SUE9PQ.

View on Open Food Facts