Stéphan
Pâté de jambon
80 g
BARCODE:3261830101016
PACKAGER CODE:FR 22.225.001 EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats
LABELS:No Colorings
PACKAGING:Can, Food Can
ORIGIN:France
MANUFACTURING:Bretagne, France, Guingamp
COUNTRIES:France
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: 3
Nutrient levels
Fat in high quantity (37.4%)
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 (14.6%)
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 (0.6%)
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 (1.82%)
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: Prepared meats |
|---|---|---|
| Energy | ~ 1652.4 kJ (400 kcal) | 1,048.768 kJ (253 kcal) (+58%) |
| Fat | 37.4 g | 18.367 g (+104%) |
| Saturated fat | 14.6 g | 6.909 g (+111%) |
| Carbohydrates | 1.9 g | 1.626 g (+17%) |
| Sugars | 0.6 g | 0.766 g (-22%) |
| Dietary fiber | ? | ? |
| Proteins | 13.9 g | 19.279 g (-28%) |
| Salt | 1.82 g | 2.551 g (-29%) |
| Sodium | 0.728 g | 1.02 g (-29%) |
| Fruits, vegetables and legumes | ~ 3.375 % | ? |
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 | ~ 1652.4 kJ (400 kcal) | ? (400 kcal) | ? |
| Fat | 37.4 g | 37.4 g | ? |
| Saturated fat | 14.6 g | 14.6 g | ? |
| Carbohydrates | 1.9 g | 1.9 g | ? |
| Sugars | 0.6 g | 0.6 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 13.9 g | 13.9 g | ? |
| Salt | 1.82 g | 1.82 g | ? |
| Sodium | 0.728 g | 0.728 g | ? |
| Fruits, vegetables and legumes | ~ 3.375 % | ? | ~ 3.375 % |
Serving size
40g
Ingredients
Ingredients image
Ingredients list
Pâté de Jambon (Sans colorant) : Gorge de porc breton, jambon breton (26%), gras de porc breton, couenne de porc breton, oignons, amidon de blé, sel, épices et aromates (dont moutarde), arômes, dextrose de blé, farine de blé, conservateur . nitrite de sodium.
Ingredient information
Pate De Jambon
50% (estimate)
Gorge De Porc Breton
50% (estimate)
Jambon Breton
26.0%
Gras De Porc Breton
12% (estimate)
Couenne De Porc Breton
6% (estimate)
Onion
3% (estimate)
Wheat Starch
1.5% (estimate)
Salt
0.75% (estimate)
Herbs And Spices
0.38% (estimate)
Flavouring
0.19% (estimate)
Wheat Dextrose
0.09% (estimate)
Wheat Flour
0.05% (estimate)
Preservative
0.05% (estimate)
E250
0.05% (estimate)
Added sugars
Contains added sugars (0%)
Added sugars: wheat dextrose
Quantity of added sugars: 0%
Allergens
GlutenMustard
Traces
CeleryEggsMilk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Unrecognized: fr:pate-de-jambon, fr:gorge-de-porc-breton, fr:jambon-breton, fr:gras-de-porc-breton, fr:couenne-de-porc-breton
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:gorge-de-porc-breton, fr:jambon-breton, fr:gras-de-porc-breton, fr:couenne-de-porc-breton
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:gorge-de-porc-breton, fr:jambon-breton, fr:gras-de-porc-breton, fr:couenne-de-porc-breton
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown 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.
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: 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
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Food CAN | Metal | Unknown | High |
Declared packaging
Can, Food Can
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
Bretagne, France, Guingamp
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
No deforestation risk
No ingredient associated with a deforestation risk.
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 grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
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 February 5, 2018 at 7:07:40 PM UTC by kiliweb .
Last edit on March 17, 2026 at 9:22:02 AM UTC by new-nutrition-bot .
Product page also edited by alexandre50, kiliweb, laurentos, new-nutrition-bot, openfoodfacts-contributors, org-mere-lalie, packbot, yuka.RzZrSEhLdGJnT1lEZ3M5a29URFp3dEIwNWJtalFqbUpGY1l0SVE9PQ.
Source List
- mere-lalie