ProductsQualite TraiteurSalade piemontaise au jambon

Qualite Traiteur

Salade piemontaise au jambon

1 kg

BARCODE:3181580276270

CATEGORIES:Meats And Their Products, Frozen Foods, Meals, Prepared Salads, Meals With Meat, Pork Meals, Potato Dishes, Potato Salads, Piemontese Salads, Piemontese Salads With Ham, Salads

LABELS:French Meat, French Pork, Green Dot

COUNTRIES:France

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

High environmental impact

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in moderate quantity (9%)

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 (1%)

Sugars in low quantity (0.93%)

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 (1.2%)

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	~ 557.4 kJ (137 kcal)
FAT	9 g
Saturated fat	1 g
Carbohydrates	8.9 g
Sugars	0.93 g
Dietary fiber	?
Proteins	4.3 g
Salt	1.2 g
Sodium	0.48 g
Minerals
Fruits, vegetables and legumes	~ 4.26 %

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	~ 557.4 kJ (137 kcal)	? (137 kcal)	?
FAT	9 g	9 g	?
Saturated fat	1 g	1 g	?
Carbohydrates	8.9 g	8.9 g	?
Sugars	0.93 g	0.93 g	?
Added sugars	~ 0.51 g	?	~ 0.51 g
Dietary fiber	?	?	?
Proteins	4.3 g	4.3 g	?
Salt	1.2 g	1.2 g	?
Sodium	0.48 g	0.48 g	?
Minerals
Fruits, vegetables and legumes	~ 4.26 %	?	~ 4.26 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 557 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

33 min (~3,250 steps)

Swimming

20 min

Bicycling

15 min

Running

11 min

Ingredients

Ingredients image

Ingredients list

pommes de terre cuites 50% (pommes de terre, eau, sel), tomate 14 jambon cuit supérieur 12 % (jambon de porc (origine : France), eau, sel, arôme naturel, sirop de glucose, antioxydant : E316, conservateur : E250), huile de colza, oeuf dur 4 %, cornichon 4 % (contient acidifiant : E260, affermissant : E509), eau, moutarde de Dijon 1,3 % (eau, graines de moutarde, vinaigre d'alcool, sel), sel, vinaigre d'alcool, jaune d'?uf, persil, sucre, amidon modifié de pomme de terre, épaississants : E412, E415. Traces éventuelles de gluten, poissons, mollusques, soja, crustacés, fruits à coque, lait, céleri, graines de sésame.

Ingredient information

Cooked Potato

50.0%

Potato

25% (estimate)

Water

12.5% (estimate)

Salt

12.5% (estimate)

Tomate 14 Jambon Cuit Superieur

12.0%

Ham

6% (estimate)

Water

3% (estimate)

Salt

1.5% (estimate)

Natural Flavouring

0.75% (estimate)

Glucose Syrup

0.38% (estimate)

Antioxidant

0.19% (estimate)

E316

0.19% (estimate)

Preservative

0.19% (estimate)

E250

0.19% (estimate)

Colza Oil

19% (estimate)

Hard Boiled Egg

4.0%

Pickled Gherkin

4.0%

Acid

2% (estimate)

E260

2% (estimate)

Firming Agent

2% (estimate)

E509

2% (estimate)

Water

5.5% (estimate)

Dijon Mustard

1.3%

Water

0.65% (estimate)

Mustard Seed

0.33% (estimate)

Alcohol Vinegar

0.16% (estimate)

Salt

0.16% (estimate)

Salt

2.1% (estimate)

Alcohol Vinegar

1.05% (estimate)

Jaune D Uf

0.52% (estimate)

Parsley

0.26% (estimate)

Sugar

0.13% (estimate)

Modified Potato Starch

0.07% (estimate)

Thickener

0.03% (estimate)

E412

0.03% (estimate)

E415

0.03% (estimate)

Allergens

EggsMustard

Traces

CeleryCrustaceansFishGlutenMilkMolluscsNutsSesame SeedsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:jaune-d-uf

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:jaune-d-uf

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E412 - Guar gum

Additives

E415 - Xanthan gum

Ingredients

Firming Agent

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Thickener

Ingredients

Modified Starch

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

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

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

E260 - Acetic acidPreservative

ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).

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

E412 - Guar gumEmulsifierStabiliserThickener

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

E509 - Calcium chlorideStabiliserThickenerCoagulant

Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2(H2O)x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

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

Potato salad, piémontaise-style, prepacked • Score: 51/100

Life-cycle reference

Category: Potato salad, piémontaise-style, prepacked PEF environmental score: 0.53 Climate change impact: 4.14 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Potato salad, piémontaise-style, prepacked. 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: Potato salad, piémontaise-style, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	54.0 %
Processing	7.6 %
Packaging	32.1 %
Transportation	5.2 %
Distribution	0.6 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -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: 32/100

Final score breakdown

Life cycle analysis score: 51 Sum of bonuses and maluses: -19 Final score: 32/100

Carbon footprint

Equivalent to driving 2.1 km in a petrol car. 414 g CO2e per 100g of product. Reference category: Potato salad, piémontaise-style, prepacked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Potato salad, piémontaise-style, prepacked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Potato salad, piémontaise-style, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	51.0 %
Processing	5.2 %
Packaging	34.3 %
Transportation	8.8 %
Distribution	0.4 %
Consumption	0.2 %

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 are missing for this product. Origins malus: -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
Unknown	94 %	High
France	6 %	High

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Hard Boiled EGG	Oeufs Importés	4.00 %	0.00

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 August 9, 2017 at 6:11:39 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:28:10 AM UTC by new-nutrition-bot .

Product page also edited by anonymous-h4fe4z22fq, autorotate-bot, kiliweb, new-nutrition-bot, openfoodfacts-contributors, quechoisir, roboto-app, segundo, teolemon.

View on Open Food Facts