ProductsMère LalieLangue de Bœuf sauce piquante

Mère Lalie

Langue de Bœuf sauce piquante

Name: Langue de Bœuf sauce piquante
Brand: Mère Lalie

410 g

BARCODE:3270270001855

PACKAGER CODE:FR 22.225.001 EC

CATEGORIES:Meats And Their Products, Beef And Its Products, Meals, Meat Preparations, Meats, Beef, Meals With Meat, Beef Dishes, Beef Preparations, Beef Tongues, Tongue Of Beef With Hot Sauce

PACKAGING:Can, Food Can

MANUFACTURING:Bretagne, France

COUNTRIES:France

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-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 moderate quantity (12%)

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 (5.1%)

Sugars in low quantity (1.6%)

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 moderate quantity (1.1%)

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: Beef tongues in sauce
Energy	~ 693.9 kJ (165 kcal)	632.913 kJ (151 kcal) (+10%)
Fat	12 g	10.583 g (+13%)
Saturated fat	5.1 g	4.602 g (+11%)
Carbohydrates	4.7 g	4.117 g (+14%)
Sugars	1.6 g	1.263 g (+27%)
Dietary fiber	~ 0.17 g	?
Proteins	10 g	10.215 g (-2%)
Salt	1.1 g	1.018 g (+8%)
Sodium	0.44 g	0.407 g (+8%)
Fruits, vegetables and legumes	~ 3.46666666666667 %	?

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	~ 693.9 kJ (165 kcal)	? (165 kcal)	~ 218.5168 kJ (52 kcal)
Fat	12 g	12 g	~ 8.92042 g
Saturated fat	5.1 g	5.1 g	~ 0.727322 g
Carbohydrates	4.7 g	4.7 g	~ 6.38996 g
Sugars	1.6 g	1.6 g	~ 0.32232 g
Dietary fiber	~ 0.17 g	?	~ 0.17 g
Proteins	10 g	10 g	~ 8.42998 g
Salt	1.1 g	1.1 g	~ 0.6141268 g
Sodium	0.44 g	0.44 g	~ 0.190246 g
Fruits, vegetables and legumes	~ 3.46666666666667 %	?	~ 3.46666666666667 %

Serving size

205g

Ingredients

Ingredients image

Ingredients list

Langue de boeuf en tranches: 46%. Sauce Piquante: eau, moutarde 8,4% (eau, graines de moutarde, vinaigre d'alcool, sel, acidifiant : acide citrique, consevateur : disulfite de potassium , arômes, vin blanc (sulfites)), amidon modifié de pomme de terre, vinaigre d'alcool 3.2%* (cornichons, eau, vinaigre d'alcool, sel, conservateur métabisulfite de potassium (sulfites) , affermissant chlorure de calcium), oignons frais, saindoux, farine de blé, sel épaississant : gomme xanthane *% exprimés sur la sauce

Ingredient information

Beef Tongue

46.0%

Sauce Piquante

46% (estimate)

Water

31.8% (estimate)

Mustard

8.4%

Water

4.73% (estimate)

Mustard Seed

1.84% (estimate)

Alcohol Vinegar

0.92% (estimate)

Salt

0.46% (estimate)

Acid

0.23% (estimate)

E330

0.23% (estimate)

Consevateur

0.11% (estimate)

E224

0.11% (estimate)

Flavouring

0.06% (estimate)

White Wine

0.06% (estimate)

Modified Potato Starch

5.8% (estimate)

Alcohol Vinegar

3.2%

Pickled Gherkin

1.87% (estimate)

Water

0.67% (estimate)

Alcohol Vinegar

0.33% (estimate)

Salt

0.17% (estimate)

Preservative

0.08% (estimate)

E225

0.08% (estimate)

Firming Agent

0.08% (estimate)

E509

0.08% (estimate)

Fresh Onions

1.6% (estimate)

Lard

1.6% (estimate)

Wheat Flour

0.8% (estimate)

Sel Epaississant

0.8% (estimate)

Allergens

GlutenMustardSulphur Dioxide And Sulphites

Traces

EggsMilk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:sauce-piquante

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:sauce-piquante

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E415 - Xanthan gum

Ingredients

Firming Agent

Ingredients

Flavouring

Ingredients

Modified Starch

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

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

E224 - Potassium metabisulphite EFSA overexposure risk: highAntioxidantPreservative

POTASSIUM METABISULFITE, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

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

E509 - Calcium chloride EFSA overexposure risk: moderateStabiliserThickenerCoagulant

Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2(H2O)x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very 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

Tongue, beef, raw • Score: 10/100

Life-cycle reference

Category: Tongue, beef, raw PEF environmental score: 2.14 Climate change impact: 22.90 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Tongue, beef, raw. 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: Tongue, beef, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	97.7 %
Processing	0.3 %
Packaging	0.6 %
Transportation	1.0 %
Distribution	0.5 %
Consumption	0.1 %

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.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 0/100

Final score breakdown

Life cycle analysis score: 10 Sum of bonuses and maluses: -15 Final score: 0/100

Carbon footprint

Equivalent to driving 11.9 km in a petrol car. 2290 g CO2e per 100g of product. Reference category: Tongue, beef, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Tongue, beef, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Tongue, beef, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	97.8 %
Processing	0.2 %
Packaging	0.9 %
Transportation	1.2 %
Distribution	0.2 %
Consumption	0.0 %

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

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

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: beef tongue

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 22, 2019 at 9:11:24 AM UTC by kiliweb .

Last edit on March 17, 2026 at 9:22:40 AM UTC by new-nutrition-bot .

Product page also edited by alexandre50, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-mere-lalie, packbot, roboto-app, yuka.U0pFNUxKMCttdEphcGZBazJSM0o5Tk4wOVpxRldVYU9Bck1iSVE9PQ, yuka.UzRNYUQ0Z0F0UDh4dy8xaDhTMzQ0Y2w0d2NPRVVFRzhCdmdoSVE9PQ.

Source List

mere-lalie

View on Open Food Facts