Mini-Bâtonnets saucisses sèches
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (45%)
Saturated fat in high quantity (17%)
Sugars in low quantity (1.1%)
Salt in high quantity (5.3%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 2229 kJ (538 kcal) |
| Fat | 45 g |
| Saturated fat | 17 g |
| Carbohydrates | 1.4 g |
| Sugars | 1.1 g |
| Dietary fiber | ? |
| Proteins | 31 g |
| Salt | 5.3 g |
| Sodium | 2.12 g |
| 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 | 2229 kJ (538 kcal) | 2229 kJ (538 kcal) | ? |
| Fat | 45 g | 45 g | ? |
| Saturated fat | 17 g | 17 g | ? |
| Carbohydrates | 1.4 g | 1.4 g | ? |
| Sugars | 1.1 g | 1.1 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 31 g | 31 g | ? |
| Salt | 5.3 g | 5.3 g | ? |
| Sodium | 2.12 g | 2.12 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Unrecognized: fr:epices-conservateurs, fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100-g-de-produit-fini, fr:elabore-a-partir-de-porc
Contains non-vegan ingredients.
Unrecognized: fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100-g-de-produit-fini, fr:elabore-a-partir-de-porc
Contains non-vegetarian ingredients.
Unrecognized: fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100-g-de-produit-fini, fr:elabore-a-partir-de-porc
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
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.
E460 - CelluloseCarrierEmulsifierHumectantStabiliserThickener
CELLULOSE is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to many thousands of linked D-glucose units. Cellulose is used as emulsifier, thickener and stabilizer in processed foods. Cellulose powder is, for example, used in processed cheese to prevent caking inside the package.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Sausage, dried • Score: 33/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.8 % |
| Processing | 5.9 % |
| Packaging | 0.9 % |
| Transportation | 2.0 % |
| Distribution | 1.0 % |
| Consumption | 0.3 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 20/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.7 % |
| Processing | 4.7 % |
| Packaging | 1.4 % |
| Transportation | 3.4 % |
| Distribution | 0.6 % |
| Consumption | 0.1 % |
Packaging
Packaging impact
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 76 % | Medium |
| Unknown | 24 % | Medium |
Additional information
- Preparation
- :Pour en apprécier toute sa saveur , sortir les produits de leur emballage 30 minutes avant dégustation.
- Conservation conditions
- Conseils de conservation avant ouverture : A conserver à +18°C maximum, dans un endroit sec et aéré.Conseils de conservation après ouverture : A conserver entre 0°C et +4°C et à consommer rapidement
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 January 16, 2018 at 6:16:38 PM UTC by kiliweb .
Last edit on March 17, 2026 at 5:54:19 PM UTC by new-nutrition-bot .
Product page also edited by gmallants, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-auchan-apaw, roboto-app, teolemon, yuka.BLVIEYXRJZdwNtyIiqUM2z2JSv6-OdgBB2cMog, yuka.YXJsZVN2a1JxZll3bE1BVS9VTGJwZEpUNlpHdGNYMjBjT1pQSVE9PQ, yuka.YmFja1A0a1RnUEpidjhCdjlRdUU1ZTFZNjRHYmJFK2FjL1VNSWc9PQ, yuka.ZVBFOURLcyt0dUF2cHZja3hpSDcyTlpVeXE2Q1FET3djc1FwSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvln1qVeDdmhT1DDvis3Gb4P6AN6W0e_Mts5TGGqs.
Source List
- auchan-apaw