ProductsJacques Maës4 Ficelles picardes

Jacques Maës

4 Ficelles picardes

Name: 4 Ficelles picardes
Brand: Jacques Maës

25 g

BARCODE:3282930005585

PACKAGER CODE:EMB 62160

CATEGORIES:Crepes And Galettes, Ham And Mushroom Pancake In Cheese Sauce

LABELS:Triman

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average 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: 19

Nutrient levels

Fat in moderate quantity (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 low quantity (1.3%)

Sugars in low quantity (1.9%)

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 (1.05%)

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: Ham and mushroom pancake in cheese sauce
Energy	~ 544.4 kJ (130 kcal)	688.608 kJ (168 kcal) (-21%)
Fat	4 g	7.596 g (-47%)
Saturated fat	1.3 g	3.812 g (-66%)
Carbohydrates	14.2 g	15.612 g (-9%)
Sugars	1.9 g	2.969 g (-36%)
Dietary fiber	1.1 g	?
Proteins	8.6 g	8.058 g (+7%)
Salt	1.05 g	0.986 g (+6%)
Sodium	0.42 g	0.394 g (+7%)
Fruits, vegetables and legumes	~ 18.64111328125 %	?

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	~ 544.4 kJ (130 kcal)	? (130 kcal)	~ 400.578250976563 kJ (95 kcal)
Fat	4 g	4 g	~ 3.69321079101562 g
Saturated fat	1.3 g	1.3 g	~ 1.43447578125 g
Carbohydrates	14.2 g	14.2 g	~ 6.30623862304687 g
Sugars	1.9 g	1.9 g	~ 1.3135 g
Dietary fiber	1.1 g	1.1 g	~ 0.819080688476562 g
Proteins	8.6 g	8.6 g	~ 8.83495776367187 g
Salt	1.05 g	1.05 g	~ 0.110710904785156 g
Sodium	0.42 g	0.42 g	~ 0.0422016923583984 g
Fruits, vegetables and legumes	~ 18.64111328125 %	?	~ 18.64111328125 %

Serving size

125 g

Ingredients

Ingredients image

Ingredients list

Eau, jambon cuit supérieur 20% (origine UE) (jambon de porc, sel, sirop de glucose, arômes, conservateurs : E301, E250), champignons 14.5%, farine de blé, œufs, jus de champignons, lait en poudre, emmental (lait), margarine (huile et graisses végétales, eau, sel, émulsifiant : E471, acidifiant : E330, colorant : El 60a(ii), arômes), crème liquide (Crème de lait, stabilisant : carraghénanes E407)), huile de tournesol, jaune d'œufs, sel, oignons, sucre, poivre, muscade.

Ingredient information

Water

42.75% (estimate)

Superior Cooked Ham

20.0%

Ham

17.38% (estimate)

Salt

0.53% (estimate)

Glucose Syrup

0.53% (estimate)

Flavouring

0.53% (estimate)

Preservative

0.53% (estimate)

E301

0.53% (estimate)

E250

0.53% (estimate)

Mushroom

14.5%

Wheat Flour

7.25% (estimate)

Egg

7.25% (estimate)

Mushroom

4.13% (estimate)

Milk Powder

2.06% (estimate)

Emmental

1.03% (estimate)

Margarine

0.52% (estimate)

Vegetable Oil And Fat

0.26% (estimate)

Water

0.13% (estimate)

Salt

0.06% (estimate)

Emulsifier

0.03% (estimate)

E471

0.03% (estimate)

Acid

0.02% (estimate)

E330

0.02% (estimate)

Colour

0.01% (estimate)

El 60a

0.01% (estimate)

Flavouring

0.01% (estimate)

Single Cream

0.26% (estimate)

Cream

0.13% (estimate)

Stabiliser

0.13% (estimate)

E407

0.13% (estimate)

Sunflower Oil

0.13% (estimate)

Egg Yolk

0.06% (estimate)

Salt

0.03% (estimate)

Onion

0.02% (estimate)

Sugar

0.01% (estimate)

Pepper

0% (estimate)

Nutmeg

0% (estimate)

Added sugars

Contains added sugars (1%) Added sugars: glucose syrup, sugar Quantity of added sugars: 1%

Allergens

EggsGlutenMilk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:ii

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:ii

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E407 - Carrageenan

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

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

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

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

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

E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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

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

Ham and mushroom pancake in cheese sauce • Score: 41/100

Life-cycle reference

Category: Ham and mushroom pancake in cheese sauce PEF environmental score: 0.71 Climate change impact: 5.52 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ham and mushroom pancake in cheese sauce. 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: Ham and mushroom pancake in cheese sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	83.5 %
Processing	4.2 %
Packaging	3.4 %
Transportation	2.6 %
Distribution	1.4 %
Consumption	5.1 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 21/100

Final score breakdown

Life cycle analysis score: 41 Sum of bonuses and maluses: -20 Final score: 21/100

Carbon footprint

Equivalent to driving 2.9 km in a petrol car. 552 g CO2e per 100g of product. Reference category: Ham and mushroom pancake in cheese sauce. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ham and mushroom pancake in cheese sauce. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ham and mushroom pancake in cheese sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	83.9 %
Processing	2.6 %
Packaging	6.6 %
Transportation	4.5 %
Distribution	0.8 %
Consumption	1.7 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

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

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	80 %	High
European Union	20 %	High

Forest footprint

Total forest footprint: 0.01 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	7.25 %	0.01
EGG Yolk	Oeufs Importés	0.06 %	0.00

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 December 19, 2017 at 6:28:05 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:24:33 AM UTC by new-nutrition-bot .

Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, sebleouf, youplaboum, yuka.YWJFTE00c1FxOFVHbnNJZ3h6VE0yZHh0N1lTVmJVaUpCdkZNSUE9PQ.

View on Open Food Facts