ProductsLa CRÊPE de BROCÉLIANDE4 Crêpes de Froment Roulées Jambon Supérieur et Emmental

La CRÊPE de BROCÉLIANDE

4 Crêpes de Froment Roulées Jambon Supérieur et Emmental

480 g

BARCODE:3326120010215

COMMON NAME:4 Crêpes de Froment Roulées Jambon Supérieur et Emmental

CATEGORIES:Meals, Crepes And Galettes, Crepes, Filled Crepes, Savoury Filled Crepes, Crepe Filled With Cheese, Crepes Au Jambon, Crepes De Froment Salees

LABELS:Produced In Brittany

PACKAGING:Fresh, Tray

ORIGIN:France

MANUFACTURING:Boisgervilly

COUNTRIES:France

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Low environmental impact

Health

Nutrition

Label

Poor nutritional quality

Nutrient levels

Fat in moderate quantity (9.8%)

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 moderate quantity (3.6%)

Sugars in low quantity (3.5%)

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 (1.3%)

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	~ 826.7 kJ (199 kcal)
FAT	9.8 g
Saturated fat	3.6 g
Carbohydrates	18 g
Sugars	3.5 g
Dietary fiber	?
Proteins	9.3 g
Salt	1.3 g
Sodium	0.52 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	~ 826.7 kJ (199 kcal)	? (199 kcal)	?
FAT	9.8 g	9.8 g	?
Saturated fat	3.6 g	3.6 g	?
Carbohydrates	18 g	18 g	?
Sugars	3.5 g	3.5 g	?
Added sugars	~ 2.27 g	?	~ 2.27 g
Dietary fiber	?	?	?
Proteins	9.3 g	9.3 g	?
Salt	1.3 g	1.3 g	?
Sodium	0.52 g	0.52 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 827 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

48 min (~4,820 steps)

Swimming

29 min

Bicycling

22 min

Running

17 min

Ingredients

Ingredients image

Ingredients list

Crêpe 50% (LAIT entier frais (origine France), farine de FROMENT 17% |(origine France), OEUFS entiers frais (origine France), huile de tournesol, sel, sucre) LAIT, jambon cuit supérieur 9% (jambon de porc (origine France), eau, sel, arômes |naturels, sirop de glucose, conservateur nitrite de sodium, antioxydant érythorbate de sodium), eau, EMMENTAL 6,5%, amidon modifié de manioc, farine de BLE, BEURRE, |sel, poivre blanc, muscade.

Ingredient information

Crepe

50.0%

Whole Milk

29.17% (estimate)

Farine De Froment 17

10.42% (estimate)

Whole Fresh Eggs

5.21% (estimate)

Sunflower Oil

2.6% (estimate)

Salt

0.65% (estimate)

Sugar

1.95% (estimate)

Milk

18.5% (estimate)

Superior Cooked Ham

9.0%

Ham

5.14% (estimate)

Water

1.93% (estimate)

Salt

0.65% (estimate)

Natural Flavouring

0.64% (estimate)

Glucose Syrup

0.32% (estimate)

Preservative

0.16% (estimate)

E250

0.16% (estimate)

Antioxidant

0.16% (estimate)

E316

0.16% (estimate)

Water

7.75% (estimate)

Emmental

6.5%

Modified Tapioca Starch

3.25% (estimate)

Wheat Flour

2.5% (estimate)

Butter

1.25% (estimate)

Salt

0.63% (estimate)

White Pepper

0.31% (estimate)

Nutmeg

0.31% (estimate)

Allergens

EggsGlutenMilk

Traces

CeleryCrustaceansFishMolluscsMustardSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:farine-de-froment-17

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:farine-de-froment-17

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

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

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

E316 - sodium erythorbateAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Low 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

Crepe or buckwheat crepe, filled with cheese and bechamel sauce • Score: 77/100

Life-cycle reference

Category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce PEF environmental score: 0.30 Climate change impact: 2.70 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel 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: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	56.4 %
Processing	13.8 %
Packaging	8.0 %
Transportation	6.4 %
Distribution	3.3 %
Consumption	12.1 %

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

Green-Score for this product

Final score: 71/100

Final score breakdown

Life cycle analysis score: 77 Sum of bonuses and maluses: -6 Final score: 71/100

Carbon footprint

Equivalent to driving 1.4 km in a petrol car. 270 g CO2e per 100g of product. Reference category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	63.0 %
Processing	9.0 %
Packaging	13.6 %
Transportation	9.3 %
Distribution	1.5 %
Consumption	3.5 %

Packaging

Packaging impact

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

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Unknown
Total

Declared packaging

Fresh, Tray

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

Boisgervilly

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

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
Whole Fresh Eggs	Oeufs standards	5.21 %	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 5, 2019 at 7:04:06 PM UTC by kiliweb .

Last edit on March 17, 2026 at 10:34:34 PM UTC by new-nutrition-bot .

Product page also edited by desan, kiliweb, la-crepe-de-broceliande, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, teolemon, yuka.UmFGZEdZaytwZjBtcGRvYjBEMzcwYzlVM1ozMFFYaXRBTUE3SVE9PQ.

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