Madrange
Mes Knacks 100% pur porc -25% de sel* x10
330 g (10 saucisses)
BARCODE:3180940087648
COMMON NAME:Saucisses de Strasbourg à teneur réduite en sel de 25%*
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Sausages, French Sausages, Strasbourg Sausages, Industrial Knacks
LABELS:Low Or No Salt, Low Salt, No Antibiotics, French Meat, Reduced Salt, Without Antibiotics After Weaning, 25 Less Salt, French Pork, Porks Raised Without Antibiotics, Porks Raised Without Antibiotics After Weaning, Natural
PACKAGING:Plastic, Bag, Vacuum Packed
ORIGIN:France
MANUFACTURING:France
COUNTRIES:France
Labels
Nutri-Score
Bad nutritional quality
Bad nutritional qualityNOVA Group
Ultra-processed food and drink products
Ultra-processed food and drink productsGreen-Score
Very high environmental impact
Very high environmental impactHealth
Nutrition
Label
Bad nutritional qualityNutrient levels
Fat in high quantity (27%)
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 (9.8%)
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
Sugars in low quantity (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 | ~ 1,242.1 kJ (300 kcal) |
| FAT | 27 g |
| Saturated fat | 9.8 g |
| Carbohydrates | 1.3 g |
| Sugars | 1 g |
| Dietary fiber | ? |
| Proteins | 13 g |
| Salt | 1.5 g |
| Sodium | 0.6 g |
| Minerals | |
| 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 | ~ 1,242.1 kJ (300 kcal) | ? (300 kcal) | ? |
| FAT | 27 g | 27 g | ? |
| Saturated fat | 9.8 g | 9.8 g | ? |
| Carbohydrates | 1.3 g | 1.3 g | ? |
| Sugars | 1 g | 1 g | ? |
| Added sugars | ~ 0.5 g | ? | ~ 0.5 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 13 g | 13 g | ? |
| Salt | 1.5 g | 1.5 g | ? |
| Sodium | 0.6 g | 0.6 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 1,242 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Walking
72 min (~7,243 steps)
Swimming
44 min
Bicycling
34 min
Running
25 min
Ingredients
Ingredients image
Ingredients list
Viande de porc français élevé sans antibiotique dès la fin du sevrage (42ème jour) 74%, eau, gras de porc français élevé sans antibiotique dès la fin du sevrage (42ème jour), plasma de porc, sel, sucre de canne, arômes naturels, ferments.
*Par rapport à la moyenne des saucisses de Strasbourg du marché.
Ingredient information
Viande De Porc Francais Eleve Sans Antibiotique Des La Fin Du Sevrage
74.0%
42eme Jour
74% (estimate)
Water
14.63% (estimate)
Gras De Porc Francais Eleve Sans Antibiotique Des La Fin Du Sevrage
5.69% (estimate)
42eme Jour
5.69% (estimate)
Plasma De Porc
2.84% (estimate)
Salt
0.75% (estimate)
Cane Sugar
0.5% (estimate)
Natural Flavouring
0.5% (estimate)
Ferment
0.5% (estimate)
Par Rapport A La Moyenne Des Saucisses De Strasbourg Du Marche
0.59% (estimate)
Traces
EggsGlutenMilk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Unrecognized: fr:viande-de-porc-francais-eleve-sans-antibiotique-des-la-fin-du-sevrage, fr:42eme-jour, fr:gras-de-porc-francais-eleve-sans-antibiotique-des-la-fin-du-sevrage, fr:42eme-jour, fr:par-rapport-a-la-moyenne-des-saucisses-de-strasbourg-du-marche
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:42eme-jour, fr:42eme-jour, fr:par-rapport-a-la-moyenne-des-saucisses-de-strasbourg-du-marche
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:42eme-jour, fr:42eme-jour, fr:par-rapport-a-la-moyenne-des-saucisses-de-strasbourg-du-marche
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
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
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout 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
Strasbourg sausage • Score: 25/100Life-cycle reference
Category: Strasbourg sausage
PEF environmental score: 1.26
Climate change impact: 12.40 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Strasbourg sausage. 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: Strasbourg sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 91.3 % |
| Processing | 2.7 % |
| Packaging | 1.1 % |
| Transportation | 1.5 % |
| Distribution | 0.8 % |
| Consumption | 2.8 % |
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 medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 19/100Final score breakdown
Life cycle analysis score: 25
Sum of bonuses and maluses: -6
Final score: 19/100
Carbon footprint
Carbon footprint
Equivalent to driving 6.4 km in a petrol car.
1240 g CO2e per 100g of product.
Reference category: Strasbourg sausage.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Strasbourg sausage. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Strasbourg sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 94.4 % |
| Processing | 1.5 % |
| Packaging | 1.4 % |
| Transportation | 2.0 % |
| Distribution | 0.3 % |
| Consumption | 0.8 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Plastic | |||
| Total |
Declared packaging
Plastic, Bag, Vacuum Packed
Transportation
Manufacturing locations
France
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 October 1, 2019 at 8:16:41 AM UTC by madrange .
Last edit on March 17, 2026 at 10:52:55 PM UTC by new-nutrition-bot .
Product page also edited by corrigo, date-limite-app, fix-serving-size-bot, kiliweb, madrange, new-nutrition-bot, packbot, roboto-app, yuka.UWE4Y0s0SWZ0OTRVdE1JazhCM240dll0NVpHVUFFR01lOUFZSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhZgVIrZsg_HEzD6ghemwsuFK4bZS85U54_ZNqg.