AviBresse, Les Producteurs de l'Ain
12 œufs AviBresse Label Rouge
12
BARCODE:3760139470057
COMMON NAME:Œufs de poules élevées en plein air certifiés Label Rouge
PRODUCER:AviBresse
PACKAGER CODE:FR 01.074.002 EC
CATEGORIES:Farming Products, Eggs, Chicken Eggs, Free Range Chicken Eggs, Fresh Eggs
LABELS:Label Rouge, La Region Du Gout
PACKAGING:Box, Cardboard, Boite En Carton, Cellulose
ORIGIN:France, Ain
MANUFACTURING:Chalamont,Ain,France
COUNTRIES:France
STORES:France, carrefour.fr
Health
Nutrition
Nutri-Score
Very good nutritional qualityNutri-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: 0
Nutrient levels
Fat in moderate quantity (9.83%)
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 (2.64%)
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
Sugars in low quantity (0.27%)
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 (0.31%)
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: Free-range chicken eggs |
|---|---|---|
| Energy | 584 kJ (140 kcal) | 585.178 kJ (140 kcal) (~0%) |
| Fat | 9.83 g | 9.837 g (~0%) |
| Saturated fat | 2.64 g | 2.703 g (-2%) |
| Carbohydrates | 0.27 g | 0.416 g (-35%) |
| Sugars | 0.27 g | 0.329 g (-18%) |
| Dietary fiber | ~ 0 g | ? |
| Proteins | 12.7 g | 12.64 g (~0%) |
| Salt | 0.31 g | 0.323 g (-4%) |
| Sodium | 0.124 g | 0.129 g (-4%) |
| 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 | 584 kJ (140 kcal) | 584 kJ (140 kcal) | ~ 584 kJ (140 kcal) |
| Fat | 9.83 g | 9.83 g | ~ 9.83 g |
| Saturated fat | 2.64 g | 2.64 g | ~ 2.64 g |
| Carbohydrates | 0.27 g | 0.27 g | ~ 0.27 g |
| Sugars | 0.27 g | 0.27 g | ~ 0.27 g |
| Dietary fiber | ~ 0 g | ? | ~ 0 g |
| Proteins | 12.7 g | 12.7 g | ~ 12.7 g |
| Salt | 0.31 g | 0.31 g | ~ 0.31 g |
| Sodium | 0.124 g | 0.124 g | ~ 0.124 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
100 g
Ingredients
Ingredients image
Ingredients list
Œufs
Ingredient information
Egg
100% (estimate)
Allergens
Eggs
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Unprocessed or minimally processed foodsHow 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
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout 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
Egg, raw • Score: 82/100Life-cycle reference
Category: Egg, raw
PEF environmental score: 0.26
Climate change impact: 1.88 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Egg, raw. 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: Egg, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 88.5 % |
| Processing | 0.0 % |
| Packaging | 4.0 % |
| Transportation | 5.6 % |
| Distribution | 0.9 % |
| Consumption | 1.3 % |
Bonuses and maluses
Origins of ingredients
Declared origins: France, Ain
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 low impact
Malus: -1
Packaging score: +91.2
Green-Score for this product
Green-Score for this product
Final score: 85/100Final score breakdown
Life cycle analysis score: 82
Sum of bonuses and maluses: +3
Final score: 85/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.0 km in a petrol car.
188 g CO2e per 100g of product.
Reference category: Egg, raw.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Egg, raw. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Egg, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 79.3 % |
| Processing | 0.0 % |
| Packaging | 5.8 % |
| Transportation | 10.1 % |
| Distribution | 0.5 % |
| Consumption | 4.3 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +91.2
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 Label | Paper | Recycle | Low |
| 1 BOX | Cardboard | Recycle | Low |
Declared packaging
Box, Cardboard, Boite En Carton, Cellulose
Transportation
Manufacturing locations
Chalamont,Ain,France
Origins of ingredients
Declared origins: France, Ain
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
Forest footprint
Total forest footprint: 0.04 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 Label Rouge issus de poules nourries sans OGM | 100.00 % | 0.04 |
Additional information
- Preparation
- Faire bouillir de l'eau dans une casserole. À partir de l'ébullition : 3 minutes = œuf à la coque - 6 minutes = œuf mollet - 9 minutes = œuf dur.
- Conservation conditions
- À conserver au réfrigérateur après achat. À consommer de préférence avant la Date de Consommation Recommandée (DCR) : voir sur le dessus de l'emballage.
- Period after opening
- 28 jours après la date de ponte.
- Recycling instructions
- Boîte et étiquette à recycler.
- Customer service
- AVIBRESSE - 66 route de pont d'ain - 01320 Chalamont
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 28, 2018 at 1:16:59 PM UTC by kiliweb .
Last edit on March 18, 2026 at 12:04:22 AM UTC by new-nutrition-bot .
Product page also edited by driveoff, ecoscore-impact-estimator, kiliweb, macrofactor, musarana, mylabelcontributors, new-nutrition-bot, openfoodfacts-contributors, org-envie-d-oeufs, packbot, roboto-app, sfer, teolemon, yuka.WUwxUUhZVXZudElHZ2MwNzF3M2U1ODVXM2FhSmJIbVFjK2cvSUE9PQ.
Source List
- envie-d-oeufs