Soja cuisine bio
Labels
Moderate nutritional quality
Ultra-processed food and drink products
Very low environmental impactHealth
Nutrition
Label
Moderate nutritional qualityNutrient levels
Fat in moderate quantity (16%)
Saturated fat in moderate quantity (1.6%)
Sugars in low quantity (1.8%)
Salt in moderate quantity (0.356%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 ml |
|---|---|
| Energy | ~ 678.7 kJ (165 kcal) |
| FAT | 16 g |
| Saturated fat | 1.6 g |
| Carbohydrates | 2.4 g |
| Sugars | 1.8 g |
| Dietary fiber | ? |
| Proteins | 2.7 g |
| Salt | 0.36 g |
| Sodium | 0.14 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 ml | As sold Per 100 ml (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 678.7 kJ (165 kcal) | ? (165 kcal) | ? |
| FAT | 16 g | 16 g | ? |
| Saturated fat | 1.6 g | 1.6 g | ? |
| Carbohydrates | 2.4 g | 2.4 g | ? |
| Sugars | 1.8 g | 1.8 g | ? |
| Added sugars | ~ 0.9 g | ? | ~ 0.9 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 2.7 g | 2.7 g | ? |
| Salt | 0.36 g | 0.36 g | ? |
| Sodium | 0.14 g | 0.14 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 679 kJ. Reference adult weight: 70 kg. Energy density: Low.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
No ingredients containing palm oil.
Vegan status unknown
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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.
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Soy "cream" preparation • Score: 94/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Soy "cream" preparation. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 44.8 % |
| Processing | 26.1 % |
| Packaging | 12.8 % |
| Transportation | 12.4 % |
| Distribution | 3.7 % |
| Consumption | 0.0 % |
Bonuses and maluses
Production system
Declared origins
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 99/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soy "cream" preparation. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 36.8 % |
| Processing | 21.8 % |
| Packaging | 20.3 % |
| Transportation | 19.1 % |
| Distribution | 2.3 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Unknown | |||
| Total |
Declared packaging
Data precision
Transportation
Declared origins
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 May 29, 2018 at 3:36:00 PM UTC by kiliweb .
Last edit on March 17, 2026 at 10:36:55 PM UTC by new-nutrition-bot .
Product page also edited by duncacois, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sebleouf, yuka.R0ljdUFJb0xxZnRTbzhVODBUL1ozOVpFblpHdEEyZU1FL2dRSWc9PQ.