ProductsCharculorKnack Charculor x4

Charculor

Knack Charculor x4

300g

BARCODE:3327516390645

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Sausages, French Sausages, Strasbourg Sausages, Industrial Knacks

LABELS:French Meat, La Lorraine Notre Signature

PACKAGING:Plastic, Bag

COUNTRIES:France

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very high environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in moderate quantity (19.5%)

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 (7.8%)

Sugars in low quantity (1.3%)

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 (2.1%)

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
Energy	~ 1,025.8 kJ (247 kcal)
FAT	19.5 g
Saturated fat	7.8 g
Carbohydrates	1.9 g
Sugars	1.3 g
Dietary fiber	0 g
Proteins	16 g
Salt	2.1 g
Sodium	0.84 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	~ 1,025.8 kJ (247 kcal)	? (247 kcal)	?
FAT	19.5 g	19.5 g	?
Saturated fat	7.8 g	7.8 g	?
Carbohydrates	1.9 g	1.9 g	?
Sugars	1.3 g	1.3 g	?
Added sugars	~ 2.53 g	?	~ 2.53 g
Dietary fiber	0 g	0 g	?
Proteins	16 g	16 g	?
Salt	2.1 g	2.1 g	?
Sodium	0.84 g	0.84 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,026 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

60 min (~5,981 steps)

Swimming

36 min

Bicycling

28 min

Running

21 min

Ingredients

Ingredients image

Ingredients list

Viande de porc 61 %, viande de bœuf 7.5 %, gras de porc, glace, sel, épices, extraits d'épices, _PROTÉINES DE LAIT_, _LACTOSE_, dextrose, sirop de glucose-fructose, stabilisant: polyphosphates Extraits de plantes végétales, arômes naturels. Exhausteur de gout glutamate monosodique. Conservateurs: nitrite de sodium, ascorbate de sodium, acide ascorbique, acide citrique, acétate de sodium, citrate de sodium. Boyau naturel de mouton coloré (cochenille, rocou).

Ingredient information

Pork Meat

61.0%

Beef Meat

7.5%

Pork Fat

4.58% (estimate)

Ice

4.42% (estimate)

Salt

1.54% (estimate)

Spice

1.5% (estimate)

Spice Extract

1.46% (estimate)

Milk Proteins

1.41% (estimate)

Lactose

1.36% (estimate)

Dextrose

1.3% (estimate)

Glucose Fructose Syrup

1.23% (estimate)

Stabiliser

1.14% (estimate)

Polyphosphates Extraits Vegetales

1.14% (estimate)

Natural Flavouring

1.05% (estimate)

Flavour Enhancer

1.05% (estimate)

E621

0.53% (estimate)

Preservative

0.53% (estimate)

E250

0.96% (estimate)

E301

0.9% (estimate)

E300

0.84% (estimate)

E330

0.78% (estimate)

E262i

0.74% (estimate)

Sodium Citrate

0.7% (estimate)

Boyau Naturel De Mouton Colore

4.55% (estimate)

E120

0.66% (estimate)

E160b

3.89% (estimate)

Allergens

Milk

Traces

CeleryEggsGlutenMustardNutsSesame SeedsSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160b - Annatto

Additives

E452 - Polyphosphates

Additives

E621 - Monosodium glutamate

Ingredients

Dextrose

Ingredients

Flavour Enhancer

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Lactose

Ingredients

Milk Proteins

Ingredients

Fructose

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

E160b - AnnattoColour

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

E262 - Sodium acetatesPreservativeSequestrant

SODIUM ACETATE, also abbreviated NaOAc,[8] is the sodium salt of acetic acid.

Open additive page Source

E262i - Sodium acetatePreservativeSequestrant

No additive description is available yet.

Open additive page

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

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

Open additive page Source

E452 - PolyphosphatesEmulsifierHumectantSequestrantStabiliserThickener

No additive description is available yet.

Open additive page

E621 - Monosodium glutamateFlavour Enhancer

Monosodium glutamate (MSG), or E621, is the sodium salt of glutamic acid, an amino acid found naturally in many foods.

It is widely used as a flavor enhancer to provide an "umami" or savory taste to a variety of processed foods, including soups, snack chips, and frozen meals.

MSG is generally recognized as safe (GRAS) by food authorities. However, some people report sensitivity to MSG, experiencing short-term symptoms like headaches and flushing, though scientific studies have not shown a consistent link.

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

Strasbourg sausage • Score: 25/100

Life-cycle reference

Category: Strasbourg sausage PEF environmental score: 1.26 Climate change impact: 12.40 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Strasbourg sausage. 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: Strasbourg sausage. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	91.3 %
Processing	2.7 %
Packaging	1.1 %
Transportation	1.5 %
Distribution	0.8 %
Consumption	2.8 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 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: 16/100

Final score breakdown

Life cycle analysis score: 25 Sum of bonuses and maluses: -9 Final score: 16/100

Carbon footprint

Equivalent to driving 6.4 km in a petrol car. 1240 g CO2e per 100g of product. Reference category: Strasbourg sausage. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Strasbourg sausage. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

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

Stage	Impact
Agriculture	94.4 %
Processing	1.5 %
Packaging	1.4 %
Transportation	2.0 %
Distribution	0.3 %
Consumption	0.8 %

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
Plastic
Total

Declared packaging

Plastic, Bag

Transportation

Origins of ingredients

Declared origins are missing for this product. Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	69 %	Medium
Unknown	32 %	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 March 24, 2017 at 11:47:55 AM UTC by kiliweb .

Last edit on March 17, 2026 at 8:20:45 PM UTC by new-nutrition-bot .

Product page also edited by anonymous-gvbvuzpk5m, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sedocer, yuka.EKIeG8WpOPcuQMfe47wJ5AChSc7CBtsJF2E8og, yuka.ZG84eVM1UU10L3d1a2RnVDhDcjEvLzRxNDVhb0JWRzFKdmhBSVE9PQ.

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