ProductsNettoPains Au Chocolat

Netto

Pains Au Chocolat

BARCODE:3250392034757

CATEGORIES:Snacks, Sweet Snacks, Sweet Pastries And Pies, Viennoiseries, Chocolate Croissant

COUNTRIES:France

STORES:Netto

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

High environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (29.1%)

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 (19%)

Sugars in high quantity (13.4%)

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 (0.9%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1,897.8 kJ (460 kcal)
FAT	29.1 g
Saturated fat	19 g
Carbohydrates	41 g
Sugars	13.4 g
Dietary fiber	0 g
Proteins	7.3 g
Salt	0.9 g
Sodium	0.36 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	~ 1,897.8 kJ (460 kcal)	? (460 kcal)	?
FAT	29.1 g	29.1 g	?
Saturated fat	19 g	19 g	?
Carbohydrates	41 g	41 g	?
Sugars	13.4 g	13.4 g	?
Added sugars	~ 2.77 g	?	~ 2.77 g
Dietary fiber	0 g	0 g	?
Proteins	7.3 g	7.3 g	?
Salt	0.9 g	0.9 g	?
Sodium	0.36 g	0.36 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,898 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

111 min (~11,066 steps)

Swimming

67 min

Bicycling

52 min

Running

39 min

Ingredients

Ingredients image

Ingredients list

wheat flour fue) 44 %, concentrated butter (of which milk, chocolate, quot, pure cocoa butter,quot, (france) 12% [[sugar, cocoa paste, cocoa butter, emulsifier: sunflower lecithin, flavour) (cocoa: 44% minimum)], water, vegetable fats (palm, rapeseed}, sourdough (including wheat) 5%, sugar, yeast, emulsifiers: mono - and diglycerides of fatty acids and sodium stearoyl-2-lactylate, salt, wheat gluten, flavour (contains alcohol), thickener: xanthan gum, colour: carotenoides, antioxidant: ascorbic acid, eggs, any traces of: soy,

Ingredient information

Farine De Ble Fue

44.0%

Butterfat

27.6% (estimate)

Milk

5.6% (estimate)

Chocolate

3.9% (estimate)

Quot

3.33% (estimate)

Pure Cocoa Butter

3.05% (estimate)

Quot

2.88% (estimate)

Sugar

2.77% (estimate)

Cocoa Paste

2.69% (estimate)

Cocoa Butter

2.58% (estimate)

Emulsifier

1.5% (estimate)

Sunflower Lecithin

1.5% (estimate)

Flavouring

0.75% (estimate)

Cocoa

< 1.24% (estimate)

Water

8.4% (estimate)

Vegetable Fat

8.4% (estimate)

Palm

6.97% (estimate)

Rapeseed

4.82% (estimate)

Sourdough

5.0%

Wheat Sourdough

< 3.36% (estimate)

Sugar

< 1.97% (estimate)

Yeast

< 1.69% (estimate)

Emulsifier

< 1.48% (estimate)

Mono Et Diglycerides D Acides Gras Et Stearoyl 2 Lactylate De Sodium

< 1.48% (estimate)

Salt

< 0.9% (estimate)

Wheat Gluten

< 0.9% (estimate)

Flavouring

< 0.9% (estimate)

Thickener

< 0.9% (estimate)

E415

< 0.9% (estimate)

Colour

< 0.9% (estimate)

E160

< 0.9% (estimate)

Antioxidant

< 0.9% (estimate)

Vitamin C

< 0.9% (estimate)

Egg

< 0.79% (estimate)

Allergens

EggsGlutenMilk

Traces

Soybeans

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:farine-de-ble-fue, fr:quot, fr:quot

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:farine-de-ble-fue, fr:quot, fr:quot

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160 - Carotenoids

Additives

E322 - Lecithins

Additives

E415 - Xanthan gum

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gluten

Ingredients

Thickener

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

E160 - Carotenoids

No additive description is available yet.

Open additive page

E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

Open additive page

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

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

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

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

Chocolate croissant, puff pastry, from bakery • Score: 56/100

Life-cycle reference

Category: Chocolate croissant, puff pastry, from bakery PEF environmental score: 0.47 Climate change impact: 5.73 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. 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: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	69.0 %
Processing	8.5 %
Packaging	18.4 %
Transportation	3.7 %
Distribution	0.3 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: +2.8

Green-Score for this product

Final score: 31/100

Final score breakdown

Life cycle analysis score: 56 Sum of bonuses and maluses: -25 Final score: 31/100

Carbon footprint

Equivalent to driving 3.0 km in a petrol car. 573 g CO2e per 100g of product. Reference category: Chocolate croissant, puff pastry, from bakery. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate croissant, puff pastry, from bakery. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	82.9 %
Processing	3.7 %
Packaging	9.4 %
Transportation	3.8 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: +2.8

Packaging materials

Material	%	Packaging weight
Plastic	96.88 %	31.04 g
Metal	3.12 %	1 g
Total	100 %	32.04 g

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

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
EGG	Oeufs Importés	0.00 %	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 March 2, 2017 at 5:28:12 AM UTC by kiliweb .

Last edit on March 18, 2026 at 12:27:49 AM UTC by new-nutrition-bot .

Product page also edited by inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-les-mousquetaires, raphael0202, roboto-app, segundo, stivolonski, tacite, teolemon, yuka.SFlBbVNmUUJvZDFibVBGdi9CVHBwTzVSNmNDTFkxNndkK1UvSUE9PQ.

Source List

les-mousquetaires

View on Open Food Facts