ProductsMix BuffetCéleri finement râpé

Mix Buffet, Sans marque

Céleri finement râpé

Name: Céleri finement râpé
Brand: Mix Buffet, Sans marque

1 kg

BARCODE:3700009204269

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Fruits And Vegetables Based Foods, Condiments, Vegetables Based Foods, Culinary Plants, Meals, Vegetables, Fresh Foods, Vegetable Rods, Prepared Vegetables, Fresh Meals, Celery, Celeriac In Remoulade Sauce

LABELS:Green Dot

PACKAGING:Plastic, Fresh, Tray

ORIGIN:France

MANUFACTURING:Bretagne,France

COUNTRIES:France

STORES:Carrefour

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: 88

Nutrient levels

Fat in moderate quantity (8.1%)

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%)

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%)

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: Celery
Energy	~ 408.9 kJ (99 kcal)	104.129 kJ (27 kcal) (+293%)
Fat	8.1 g	0.29 g (+2693%)
Saturated fat	1 g	0.048 g (+1983%)
Carbohydrates	4 g	3.245 g (+23%)
Sugars	1.9 g	1.434 g (+32%)
Dietary fiber	2.6 g	?
Proteins	1.2 g	1.027 g (+17%)
Salt	1 g	0.312 g (+221%)
Sodium	0.4 g	0.124 g (+223%)
Fruits, vegetables and legumes	~ 79.3 %	?

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	~ 408.9 kJ (99 kcal)	? (99 kcal)	?
Fat	8.1 g	8.1 g	?
Saturated fat	1 g	1 g	?
Carbohydrates	4 g	4 g	?
Sugars	1.9 g	1.9 g	?
Dietary fiber	2.6 g	2.6 g	?
Proteins	1.2 g	1.2 g	?
Salt	1 g	1 g	?
Sodium	0.4 g	0.4 g	?
Fruits, vegetables and legumes	~ 79.3 %	?	~ 79.3 %

Ingredients

Ingredients image

Ingredients list

Céleri râpé 79,3 %, sauce rémoulade 20,7 % [huile de colza, eau, moutarde de Dijon 2,2 % (eau, graines de moutarde, vinaigre d'alcool, sel), crème fraîche fluide, moutarde de Reims 1 % (eau, graines de moutarde, vin, vinaigre de vin, sel, sucre, conservateur : sulfite acide de sodium, épices, antioxydant : acide citrique, épaississant : gomme xanthane), jaune d'œuf, sel, vinaigre d'alcool, épaississant : gomme xanthane, amidon modifié de pomme de terre].

Ingredient information

Celery

79.3%

Remoulade Sauce

20.7%

Colza Oil

8.25% (estimate)

Water

5.23% (estimate)

Dijon Mustard

2.2%

Water

1.38% (estimate)

Mustard Seed

0.41% (estimate)

Alcohol Vinegar

0.21% (estimate)

Salt

0.21% (estimate)

Creme Fraiche Fluide

1.6% (estimate)

Moutarde De Reims

1.0%

Water

0.5% (estimate)

Mustard Seed

0.25% (estimate)

Wine

0.13% (estimate)

Wine Vinegar

0.06% (estimate)

Salt

0.03% (estimate)

Sugar

0.02% (estimate)

Preservative

0.01% (estimate)

E222

0.01% (estimate)

Spice

0% (estimate)

Antioxidant

0% (estimate)

E330

0% (estimate)

Thickener

0% (estimate)

E415

0% (estimate)

Egg Yolk

0.5% (estimate)

Salt

0.5% (estimate)

Alcohol Vinegar

0.5% (estimate)

Thickener

0.46% (estimate)

E415

0.46% (estimate)

Modified Potato Starch

0.46% (estimate)

Added sugars

Contains added sugars (0%) Added sugars: sugar Quantity of added sugars: 0%

Allergens

CeleryEggsMilkMustard

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:creme-fraiche-fluide

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:creme-fraiche-fluide

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E415 - Xanthan gum

Ingredients

Thickener

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

E222 - Sodium bisulphite EFSA overexposure risk: highAntioxidantPreservative

SODIUM BISULFITE is a chemical compound with the chemical formula NaHSO3.

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

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very 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

Celeriac in remoulade sauce, prepacked • Score: 94/100

Life-cycle reference

Category: Celeriac in remoulade sauce, prepacked PEF environmental score: 0.15 Climate change impact: 1.18 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Celeriac in remoulade sauce, prepacked. 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: Celeriac in remoulade sauce, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	55.9 %
Processing	4.7 %
Packaging	21.1 %
Transportation	14.2 %
Distribution	2.1 %
Consumption	1.7 %

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: 88/100

Final score breakdown

Life cycle analysis score: 94 Sum of bonuses and maluses: -6 Final score: 88/100

Carbon footprint

Equivalent to driving 0.6 km in a petrol car. 118 g CO2e per 100g of product. Reference category: Celeriac in remoulade sauce, prepacked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Celeriac in remoulade sauce, prepacked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Celeriac in remoulade sauce, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	33.8 %
Processing	6.7 %
Packaging	34.2 %
Transportation	23.5 %
Distribution	1.5 %
Consumption	0.6 %

Packaging

Packaging impact

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

Packaging components

Shape	Material	Recycling	Impact
Tray	Plastic	Unknown	High

Declared packaging

Plastic, Fresh, Tray

Transportation

Manufacturing locations

Bretagne,France

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
EGG Yolk	Oeufs standards	0.50 %	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 October 6, 2016 at 5:29:51 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 12:20:34 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, kiliweb, naruyoko, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sebleouf, yuka.BJNAH-SNNeUQIsaM8oYo7hWmML7vCqVbSFBSog, yuka.XbVfZdvWR84-HvDLiIMV3hajFe7HPvhQIVcuog.

View on Open Food Facts