ProductsLa Recette Du TraiteurAspic Œuf Jambon

La Recette Du Traiteur,Pierre Schmidt

Aspic Œuf Jambon

Name: Aspic Œuf Jambon
Brand: La Recette Du Traiteur,Pierre Schmidt

95 g

BARCODE:3234510431000

PACKAGER CODE:FR 67.529.001 EC

CATEGORIES:Snacks, Meals, Salty Snacks, Appetizers, Meals With Meat, Refrigerated Foods, Cold Starters, Refrigerated Meals, Aspic, Meat Aspic

LABELS:Green Dot, Savourez L Alsace

PACKAGING:Plastic, Fresh

ORIGIN:European Union

MANUFACTURING:France,Alsace

COUNTRIES:France

STORES:Auchan

Health

Nutrition

Nutri-Score

Average 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: 2

Nutrient levels

Fat in moderate quantity (3.5%)

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 (1.1%)

Sugars in low quantity (0%)

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 high quantity (1.7%)

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	Compared to: Meat Aspic
Energy	~ 328.4 kJ (78 kcal)	356.825 kJ (85 kcal) (-8%)
Fat	3.5 g	4.295 g (-19%)
Saturated fat	1.1 g	1.279 g (-14%)
Carbohydrates	0.7 g	1.216 g (-42%)
Sugars	0 g	0.775 g (-100%)
Dietary fiber	0 g	?
Proteins	11 g	10.38 g (+6%)
Salt	1.7 g	1.223 g (+39%)
Sodium	0.68 g	0.489 g (+39%)
Fruits, vegetables and legumes	~ 1.5375 %	?

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	~ 328.4 kJ (78 kcal)	? (78 kcal)	?
Fat	3.5 g	3.5 g	?
Saturated fat	1.1 g	1.1 g	?
Carbohydrates	0.7 g	0.7 g	?
Sugars	0 g	0 g	?
Dietary fiber	0 g	0 g	?
Proteins	11 g	11 g	?
Salt	1.7 g	1.7 g	?
Sodium	0.68 g	0.68 g	?
Fruits, vegetables and legumes	~ 1.5375 %	?	~ 1.5375 %

Serving size

95 g

Ingredients

Ingredients image

Ingredients list

water, hard-boiled egg 30%, superior cooked ham 23% (pork ham from eu origin, water, salt, broth (water, bone and pork), dextrose, natural flavours, antioxidant: sodium ascorbate, preservative: sodium nitrite), pork gelatin, riesling 2.2%, red pepper, parsley, madeira, port, acidifiers: potassium lactate, sodium acetates, citric acid, salt, flavours, preservative: potassium sorbate, vinegar

Ingredient information

Water

36.3% (estimate)

Hard Boiled Egg

30.0%

Superior Cooked Ham

23.0%

Pork Gelatin

6.45% (estimate)

Riesling

2.2%

Red Bell Pepper

1.02% (estimate)

Parsley

0.51% (estimate)

Madeira

0.26% (estimate)

Port

0.13% (estimate)

Acid

0.06% (estimate)

E326

0.06% (estimate)

E262

0.03% (estimate)

E330

0.02% (estimate)

Salt

0.01% (estimate)

Flavouring

0% (estimate)

Preservative

0% (estimate)

E202

0% (estimate)

Vinegar

0% (estimate)

Allergens

Eggs

Traces

CrustaceansFishGlutenMilkMustardNutsSulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:riesling

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:riesling

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E326 - potassium lactate

Additives

E428 - Gelatine

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

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

E262 - Sodium acetatesPreservativeSequestrant

SODIUM ACETATE, also abbreviated NaOAc,[8] is the sodium salt of acetic acid.

Open additive page Source

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

E326 - potassium lactateAntioxidantEmulsifierHumectant

POTASSIUM LACTATE is a compound with formula KC3H5O3. It is produced by neutralizing lactic acid which is fermented from a sugar source. Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action. lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is not made from milk and thus suitable for people with milk allergy or lactose intolerance.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

Unknown 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.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Origins of ingredients

Declared origins: European Union Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

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

Packaging

Packaging impact

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

Packaging components

Shape	Material	Recycling	Impact
Packaging	Plastic	Unknown	High

Declared packaging

Plastic, Fresh

Transportation

Manufacturing locations

France,Alsace

Origins of ingredients

Declared origins: European Union Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
European Union	80 %	High
Unknown	20 %	High

Forest footprint

Total forest footprint: 0.02 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	30.00 %	0.02

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 November 18, 2017 at 12:32:57 PM UTC by kiliweb .

Last edit on March 17, 2026 at 12:06:00 AM UTC by new-nutrition-bot .

Product page also edited by beniben, date-limite-app, inf, kiliweb, laura-chaud, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, quentinbrd, sebleouf, yuka.JI5hJIOvIuoTBPGK_6MWwR6gGsPEBs1HCGIsog, yuka.WktVSlBvNFBvTVFLc3ZZQnpoVEoxZWtxbHBpMWUzbTNlckFZSVE9PQ.

View on Open Food Facts