ProductsCuisine du SudSandwich viennois nordique saumon fumé

Cuisine du Sud

Sandwich viennois nordique saumon fumé

Name: Sandwich viennois nordique saumon fumé
Brand: Cuisine du Sud

240 g

BARCODE:3367700001414

PACKAGER CODE:FR 974.16.007 CE

CATEGORIES:Sandwiches, Fish Sandwiches, Salmon Sandwiches

PACKAGING:Sachet Plastique

MANUFACTURING:Saint-Pierre,La Réunion,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: 11

Nutrient levels

Fat in moderate quantity (11.3%)

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 (7.25%)

Sugars in moderate quantity (9.4%)

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 (1.57%)

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	1231 kJ (290 kcal)
Fat	11.3 g
Saturated fat	7.25 g
Carbohydrates	34 g
Sugars	9.4 g
Dietary fiber	?
Proteins	11.2 g
Salt	1.57 g
Sodium	0.628 g
Fruits, vegetables and legumes	~ 5 %

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	1231 kJ (290 kcal)	1231 kJ (290 kcal)	?
Fat	11.3 g	11.3 g	?
Saturated fat	7.25 g	7.25 g	?
Carbohydrates	34 g	34 g	?
Sugars	9.4 g	9.4 g	?
Dietary fiber	?	?	?
Proteins	11.2 g	11.2 g	?
Salt	1.57 g	1.57 g	?
Sodium	0.628 g	0.628 g	?
Fruits, vegetables and legumes	~ 5 %	?	~ 5 %

Ingredients

Ingredients image

Ingredients list

Pain viennois (farine blanche, eau, sucre, oeuf, lait, beurre, sel, levure de boulanger, émulsifiant, huile de tournesol et acide ascorbique), crème de saumon fumé (crème fraiche, pain de mie (farine de blé, eau, huile de colza, sucre, sel, gluten de blé, mono et di-glycérides d'acides gras d'origine végétale, levure, propionate de calcium, farine de fèves, lécithine de soja, acide lactique, E472e d'origine végétale, lactyle de sodium d'origine végétale, sorbate de potassium, farine de blé malté, acide ascorbique, arôme), saumon fumé (saumon, sel)), saumon fumé, citron, salade.

Ingredient information

Pain Viennois

60% (estimate)

Бяло пшенично брашно

30.91% (estimate)

Water

14.55% (estimate)

Sugar

4.7% (estimate)

Egg

4.7% (estimate)

Milk

2.57% (estimate)

Butter

1.29% (estimate)

Salt

0.64% (estimate)

Baker S Yeast

0.32% (estimate)

Emulsifier

0.16% (estimate)

Sunflower Oil

0.08% (estimate)

E300

0.08% (estimate)

Creme De Saumon Fume

20% (estimate)

Fresh Cream

10% (estimate)

Pain De Mie

5% (estimate)

Wheat Flour

2.5% (estimate)

Water

1.25% (estimate)

Colza Oil

0.63% (estimate)

Sugar

0.31% (estimate)

Salt

0.16% (estimate)

Wheat Gluten

0.08% (estimate)

E471

0.04% (estimate)

Yeast

0.02% (estimate)

E282

0.01% (estimate)

Broad Bean Flour

0% (estimate)

Soya Lecithin

0% (estimate)

E270

0% (estimate)

E472e

0% (estimate)

Lactyle De Sodium

0% (estimate)

E202

0% (estimate)

Malted Wheat Flour

0% (estimate)

E300

0% (estimate)

Flavouring

0% (estimate)

Smoked Salmon

5% (estimate)

Salmon

2.5% (estimate)

Salt

2.5% (estimate)

Smoked Salmon

10% (estimate)

Lemon

5% (estimate)

Salad

5% (estimate)

Allergens

EggsFishGlutenMilkSoybeans

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

E322 - Lecithins

Additives

E471 - Mono- and diglycerides of fatty acids

Additives

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gluten

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). Lactic acid is chiral, consisting of two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(−)-lactic acid or (R)-lactic acid in food the L-variant is used

Open additive page Source

E282 - calcium propionatePreservative

CALCIUM PROPIONATE has the formula Ca(C2H5COO)2. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to:bread, other baked goods, processed meat, whey, and other dairy products.

Open additive page Source

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

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

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifierSequestrantStabiliser

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

Sandwich made with French bread, smoked salmon and butter • Score: 68/100

Life-cycle reference

Category: Sandwich made with French bread, smoked salmon and butter PEF environmental score: 0.36 Climate change impact: 2.64 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, smoked salmon and butter. 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: Sandwich made with French bread, smoked salmon and butter. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	46.1 %
Processing	9.1 %
Packaging	31.8 %
Transportation	9.7 %
Distribution	2.7 %
Consumption	0.7 %

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: 53/100

Final score breakdown

Life cycle analysis score: 68 Sum of bonuses and maluses: -15 Final score: 53/100

Carbon footprint

Equivalent to driving 1.4 km in a petrol car. 264 g CO2e per 100g of product. Reference category: Sandwich made with French bread, smoked salmon and butter. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, smoked salmon and butter. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, smoked salmon and butter. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	37.7 %
Processing	6.7 %
Packaging	36.5 %
Transportation	17.2 %
Distribution	1.6 %
Consumption	0.3 %

Packaging

Packaging impact

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

Packaging components

Shape	Material	Recycling	Impact
BAG	Plastic	Unknown	High

Declared packaging

Sachet Plastique

Transportation

Manufacturing locations

Saint-Pierre,La Réunion,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

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
EGG	Oeufs Importés	4.70 %	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 April 16, 2018 at 5:25:24 AM UTC by kiliweb .

Last edit on March 16, 2026 at 11:03:08 PM UTC by new-nutrition-bot .

Product page also edited by big-brother, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.V0t0WkZQb0lyZUlRc2MwZzhSbnR3L2gxK01TSkRXT3NkT3cwSVE9PQ.

View on Open Food Facts