ProductsOluf lorentzen asVinaigre De Cidre Normand
Vinaigre De Cidre Normand
Barcode 3165351225070
Oluf lorentzen as

Vinaigre De Cidre Normand

250 ml
BARCODE:3165351225070
CATEGORIES:Condiments, Vinegars, Cider Vinegars
LABELS:No Gluten
PACKAGING:Bottle
COUNTRIES:France

Health

Nutrition

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: 0

Nutrient levels

Fat in low quantity (0.1%)
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 low quantity (0%)
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 (0.9%)
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 label

Vinaigre De Cidre Normand nutrition label

Nutrition facts

Nutrition factsAs sold for 100 mlCompared to: Cider vinegars
Energy~ 20.7 kJ (4 kcal)63.302 kJ (20 kcal) (-67%)
Fat0.1 g0.083 g (+20%)
Saturated fat0 g0.015 g (-100%)
Carbohydrates0.9 g2.104 g (-57%)
Sugars0.9 g1.407 g (-36%)
Dietary fiber??
Proteins0.1 g0.14 g (-29%)
Salt0 g0.02 g (-100%)
Sodium0 g0.008 g (-100%)
Fruits, vegetables and legumes~ 0 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 mlAs sold Per 100 ml (packaging)As sold Per 100 g (estimate)
Energy~ 20.7 kJ (4 kcal)? (4 kcal)?
Fat0.1 g0.1 g?
Saturated fat0 g0 g?
Carbohydrates0.9 g0.9 g?
Sugars0.9 g0.9 g?
Dietary fiber???
Proteins0.1 g0.1 g?
Salt0 g0 g?
Sodium0 g0 g?
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Vinaigre De Cidre Normand ingredients image

Ingredients list

Eplecider eddik, stabilisator: akasiegummi e414, antioksidant: askorbinsyre e300, konserveringsmiddel: kaliumdisulfitt e224.

Ingredient information

Eplecider Eddik
62.5% (estimate)
Stabilisator
18.75% (estimate)
Akasiegummi E414
18.75% (estimate)
Antioksidant
9.38% (estimate)
Askorbinsyre E300
9.38% (estimate)
Konserveringsmiddel
9.38% (estimate)
Kaliumdisulfitt E224
9.38% (estimate)

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Unrecognized: en:eplecider-eddik, en:stabilisator, en:akasiegummi-e414, en:antioksidant, en:askorbinsyre-e300, en:konserveringsmiddel, en:kaliumdisulfitt-e224

Vegan
Unknown

Vegan status unknown

Unrecognized: en:eplecider-eddik, en:akasiegummi-e414, en:askorbinsyre-e300, en:kaliumdisulfitt-e224

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: en:eplecider-eddik, en:akasiegummi-e414, en:askorbinsyre-e300, en:kaliumdisulfitt-e224


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E414 - Acacia gum

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

E224 - Potassium metabisulphite EFSA overexposure risk: highAntioxidantPreservative

POTASSIUM METABISULFITE, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant.

E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

E414 - Acacia gumCarrierEmulsifierStabiliserThickener

Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia (Acacia) seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan (80%) and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.

Environment

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

Green Score

Overall grade

AVery low 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

A+Vinegar, cider • Score: 98/100

Life-cycle reference

Category: Vinegar, cider PEF environmental score: 0.08 Climate change impact: 0.84 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Vinegar, cider. 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: Vinegar, cider. Source: ADEME Agribalyse Database.

StageImpact
Agriculture26.2 %
Processing11.3 %
Packaging38.3 %
Transportation18.7 %
Distribution5.5 %
Consumption0.0 %

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.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Green-Score for this product

AFinal score: 83/100

Final score breakdown

Life cycle analysis score: 98 Sum of bonuses and maluses: -15 Final score: 83/100

Carbon footprint

Carbon footprint

Equivalent to driving 0.4 km in a petrol car. 84 g CO2e per 100g of product. Reference category: Vinegar, cider. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vinegar, cider. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vinegar, cider. Source: ADEME Agribalyse Database.

StageImpact
Agriculture12.4 %
Processing13.9 %
Packaging47.8 %
Transportation24.0 %
Distribution1.9 %
Consumption0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

ShapeMaterialRecyclingImpact
BottleUnknownUnknownHigh

Declared packaging

Bottle

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

Forest footprint

No deforestation risk No ingredient associated with a deforestation risk. 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: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

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 April 22, 2018 at 6:49:59 PM UTC by kiliweb .

Last edit on March 17, 2026 at 7:59:04 AM UTC by new-nutrition-bot .

Product page also edited by charlesnepote, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, teolemon, yuka.H654ZvHaQeAgRcrJ97Jl-BLjG-flUs9JIGQUoQ, yuka.Vkw0NlNvdFErTlVMd3MwbDJDT0Uzdmd0eUorc0RGT25FL0FJSWc9PQ, yuka.WklJS0dxVUJoL2tweXZNVi94ai8vWXQvNWIrQ0JsK1FEYmNiSVE9PQ.