ProductsMonique ranouLS saucisse La Droite TSR 250g

Monique ranou

LS saucisse La Droite TSR 250g

250 g

BARCODE:3250392196363

COMMON NAME:Saucisse sèche -25% de sel**- 25% de sel par rapport à la moyenne du marché des saucisses sèches supérieures pur porc.

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Specific Products, Cured Sausages, Products For Specific Diets, Products With Reduced Salt, Prepared Meats With Less Salt, Saucisses Seches, Saucissons Secs Et Saucisses Seches Pur Porc

LABELS:Low Or No Salt, Low Salt, French Meat, Reduced Salt, 25 Less Salt, French Pork, Nutriscore, Superior Quality

PACKAGING:Plastic, Bag

ORIGIN:France

MANUFACTURING:Saint Maurice de Lignon,France

COUNTRIES:France

STORES:Intermarché, INTERMARCHE FRANCE

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 (34%)

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 (14%)

Sugars in low quantity (2.2%)

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 (2.9%)

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 label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1,763 kJ (426 kcal)
FAT	34 g
Saturated fat	14 g
Carbohydrates	2.7 g
Sugars	2.2 g
Dietary fiber	0.5 g
Proteins	27 g
Salt	2.9 g
Sodium	1.16 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	1,763 kJ (426 kcal)	1,763 kJ (421 kcal)	?
FAT	34 g	34 g	?
Saturated fat	14 g	14 g	?
Carbohydrates	2.7 g	2.7 g	?
Sugars	2.2 g	2.2 g	?
Added sugars	~ 2.2 g	?	~ 2.2 g
Dietary fiber	0.5 g	0.5 g	?
Proteins	27 g	27 g	?
Salt	2.9 g	2.9 g	?
Sodium	1.16 g	1.16 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

25g

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,763 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

103 min (~10,280 steps)

Swimming

62 min

Bicycling

48 min

Running

36 min

Ingredients

Ingredients image

Ingredients list

Viande de porc (origine : France), sel de mer et minéraux marins(potassium, magnésium, calcium), lactose (dont lait), sucre, dextrose,épices ; ; conservateurs : nitrite de sodium, nitrate de potassium ; ; ferments. 155 g de viande de porc ont été utilisés pour élaborer 100g de produit fini. Peut contenir : fruits à coques

Ingredient information

Pork Meat

87.95% (estimate)

Sea Salt

1.45% (estimate)

Mineraux Marins

1.45% (estimate)

Potassium

0.73% (estimate)

Magnesium

0.36% (estimate)

Calcium

0.36% (estimate)

Lactose

1.45% (estimate)

Sugar

1.1% (estimate)

Dextrose

1.1% (estimate)

Spice

1.1% (estimate)

Preservative

1.1% (estimate)

E250

1.1% (estimate)

E252

1.1% (estimate)

Ferment

1.1% (estimate)

Viande De Porc Ont Ete Utilises Pour Elaborer 100g De Produit Fini

1.1% (estimate)

Allergens

Milk

Traces

Nuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100g-de-produit-fini

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100g-de-produit-fini

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Dextrose

Ingredients

Glucose

Ingredients

Lactose

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 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

E252 - Potassium nitratePreservative

POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.

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

Sausage, dried • Score: 33/100

Life-cycle reference

Category: Sausage, dried PEF environmental score: 0.94 Climate change impact: 7.40 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sausage, dried. 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: Sausage, dried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.8 %
Processing	5.9 %
Packaging	0.9 %
Transportation	2.0 %
Distribution	1.0 %
Consumption	0.3 %

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 low impact Malus: -4 Packaging score: +56.2

Green-Score for this product

Final score: 33/100

Final score breakdown

Life cycle analysis score: 33 Sum of bonuses and maluses: 0 Final score: 33/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 740 g CO2e per 100g of product. Reference category: Sausage, dried. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.7 %
Processing	4.7 %
Packaging	1.4 %
Transportation	3.4 %
Distribution	0.6 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a low impact Malus: -4 Packaging score: +56.2

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic	82.63 %	3.33 g	1.33 g
Metal	17.37 %	0.7 g	0.28 g
Total	100 %	4.03 g	1.61 g

Declared packaging

Plastic, Bag

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

Manufacturing locations

Saint Maurice de Lignon,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

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 October 25, 2015 at 12:09:07 PM UTC by ysculo .

Last edit on March 18, 2026 at 12:27:54 AM UTC by new-nutrition-bot .

Product page also edited by navig491, new-nutrition-bot, org-les-mousquetaires, packbot, roboto-app, tacite, teolemon, ysculo.

Source List

les-mousquetaires

View on Open Food Facts