Carrefour
Charc.p.schmidt reichstett sauc. strasbourg a l'ancienne
300 g
BARCODE:3245414636880
COMMON NAME:Saucisse de Strasbourg a l'ancienne Carrefour
PACKAGER CODE:EMB 67529,FR 67.529.001 EC, FR 67.389.005 EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Sausages, French Sausages, Strasbourg Sausages
LABELS:Green Dot, Made In France
PACKAGING:Plastic, Tray
ORIGIN:France
MANUFACTURING:France
COUNTRIES:France
STORES:Carrefour
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-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 high quantity (26%)
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 (10%)
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 (0.8%)
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 (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 | Compared to: Strasbourg sausages |
|---|---|---|
| Energy | 1197 kJ (289 kcal) | 1,108.902 kJ (267 kcal) (+8%) |
| Fat | 26 g | 23.277 g (+12%) |
| Saturated fat | 10 g | 8.761 g (+14%) |
| Carbohydrates | 0.8 g | 1.506 g (-47%) |
| Sugars | 0.8 g | 1.073 g (-25%) |
| Dietary fiber | ~ 0 g | ? |
| Proteins | 13 g | 12.717 g (+2%) |
| Salt | 2 g | 1.929 g (+4%) |
| Sodium | 0.8 g | 0.771 g (+4%) |
| 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 | 1197 kJ (289 kcal) | 1197 kJ (289 kcal) | ~ 1192.15 kJ (287 kcal) |
| Fat | 26 g | 26 g | ~ 23.6029 g |
| Saturated fat | 10 g | 10 g | ~ 8.7122 g |
| Carbohydrates | 0.8 g | 0.8 g | ~ 0.1152 g |
| Sugars | 0.8 g | 0.8 g | ~ 0 g |
| Dietary fiber | ~ 0 g | ? | ~ 0 g |
| Proteins | 13 g | 13 g | ~ 18.7104 g |
| Salt | 2 g | 2 g | ~ 0.084042 g |
| Sodium | 0.8 g | 0.8 g | ~ 0.032891 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Viande de porc 48%, eau, gras de porc, viande de boeuf 13%, sel, plasma de porc déshydraté, sucre, dextrose, épices et plantes aromatiques (oignon, muscade, coriandre, cardamome, gingembre, piment de cayenne), arômes naturels, antioxydant : acide ascorbique, ail en purée (ail et ail déshydraté, sel), poivre blanc, conservateur : nitrite de sodium, enveloppe : boyau naturel de mouton. Fumées au bois de hêtre. Peut contenir des traces de lait, pistaches, moutarde.
Ingredient information
Pork Meat
48.0%
Water
19.5% (estimate)
Pork Fat
19.5% (estimate)
Beef Meat
13.0%
Salt
< 2% (estimate)
Plasma De Porc
< 2% (estimate)
Sugar
< 0.8% (estimate)
Dextrose
< 0.8% (estimate)
Herbs And Spices
< 0.8% (estimate)
Onion
< 0.8% (estimate)
Nutmeg
< 0.4% (estimate)
Coriander
< 0.27% (estimate)
Cardamom
< 0.2% (estimate)
Ginger
< 0.16% (estimate)
Cayenne Pepper
< 0.13% (estimate)
Natural Flavouring
< 0.8% (estimate)
Antioxidant
< 0.8% (estimate)
Vitamin C
< 0.8% (estimate)
Garlic Paste
< 0.8% (estimate)
Garlic
< 0.8% (estimate)
Dried Garlic
< 0.4% (estimate)
Salt
< 0.27% (estimate)
White Pepper
< 0.8% (estimate)
Preservative
< 0.8% (estimate)
E250
< 0.8% (estimate)
Casing
< 0.8% (estimate)
Natural Sheep Casing
< 0.8% (estimate)
Beech Wood Smoke
< 0.4% (estimate)
Added sugars
Contains added sugars
Added sugars: sugar, dextrose
Estimated quantity of added sugars in ingredients: 0%
Traces
MilkMustardNuts
Ingredients analysis
Palm oil free
Unknown
Palm oil content unknown
Vegan
No
Contains non-vegan ingredients.
Unrecognized: en:natural-sheep-casing
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: en:natural-sheep-casing
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Dextrose
Ingredients
Flavouring
Ingredients
Glucose
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
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.
E300 - Ascorbic acidAntioxidantSequestrant
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
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 components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Plastic | Unknown | High |
Declared packaging
Plastic, Tray
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 |
Forest footprint
Forest footprint
Forest Footprint not computed
Potential deforestation risk but not yet computed.
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 not computed
Potential deforestation risk but not yet computed.
Deforestation risk details
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
pork meat
beef meat
Additional information
- Preparation
- A consommer cuit à coeur. Cuisez 6 minutes dans l'eau frémissante.
- Warnings
- Pour les enfants de moins de 4 ans, coupez la saucisse dans le sens de la longueur puis en tout petits morceaux afin de prévenir les risques d'étouffement.
- Conservation conditions
- Conditionné sous atmosphère protectrice. A consommer jusqu'au : A conserver entre 0°C et +4°C LOT
- Customer service
- Interdis - TSA 91431 - 91343 MASSY Cedex - France
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 May 29, 2015 at 5:42:37 PM UTC by stephane .
Last edit on March 17, 2026 at 8:59:27 PM UTC by new-nutrition-bot .
Product page also edited by date-limite-app, elttor, new-nutrition-bot, org-carrefour, packbot, roboto-app, spotter, stephane, tacite, teolemon.
Source List
- carrefour