Colona
3L Sauce Poivre Ravigor Colona
BARCODE:5410803809109
CATEGORIES:Condiments, Sauces, Pepper Sauces, Groceries
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower 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: 51
Nutrient levels
Fat in high quantity (65.9%)
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 (5.2%)
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 (0.2%)
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 (3.1%)
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 facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Pepper sauces |
|---|---|---|
| Energy | ~ 2533.5 kJ (615 kcal) | 1,132.45 kJ (277 kcal) (+124%) |
| Fat | 65.9 g | 24.314 g (+171%) |
| Saturated fat | 5.2 g | 3.579 g (+45%) |
| Carbohydrates | 3 g | 7.888 g (-62%) |
| Sugars | 0.2 g | 3.09 g (-94%) |
| Dietary fiber | ~ 0.610784029194759 g | ? |
| Proteins | 2.6 g | 1.767 g (+47%) |
| Salt | 3.1 g | 2.303 g (+35%) |
| Sodium | 1.24 g | 0.924 g (+34%) |
| Fruits, vegetables and legumes | ~ 2.55004888681265 % | ? |
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 | ~ 2533.5 kJ (615 kcal) | ? (615 kcal) | ~ 2161.10275535419 kJ (524 kcal) |
| Fat | 65.9 g | 65.9 g | ~ 55.2322005830471 g |
| Saturated fat | 5.2 g | 5.2 g | ~ 4.97260490804936 g |
| Carbohydrates | 3 g | 3 g | ~ 2.11220440244822 g |
| Sugars | 0.2 g | 0.2 g | ~ 0.681596644116916 g |
| Dietary fiber | ~ 0.610784029194759 g | ? | ~ 0.610784029194759 g |
| Proteins | 2.6 g | 2.6 g | ~ 4.17249766872699 g |
| Salt | 3.1 g | 3.1 g | ~ 2.15500584094439 g |
| Sodium | 1.24 g | 1.24 g | ~ 0.699893952337241 g |
| Fruits, vegetables and legumes | ~ 2.55004888681265 % | ? | ~ 2.55004888681265 % |
Ingredients
Ingredients image
Ingredients list
Huile de colza, moutarde (eau, graines de moutarde, sel, vinaigre, curcuma), jaunes d'oeufs, eau, poivre (1.7 %), poivron, oignon, fenouil, sel, vinaigre, cassonade, vinaigre de malt, sauce soja (contient du blé), harissa, stabilisateurs E466 - E412, dextrose, conserva - teur E202, extrait de malt, arôme, colorant : caramel (E150a), jus de citron, tamarin, extrait d'épices, poisson.
Ingredient information
Colza Oil
48.52% (estimate)
Mustard
24.58% (estimate)
Water
12.46% (estimate)
Mustard Seed
6.06% (estimate)
Salt
1.55% (estimate)
Vinegar
1.55% (estimate)
Turmeric
2.96% (estimate)
Egg Yolk
14.3% (estimate)
Water
7.15% (estimate)
Pepper
1.7%
Bell Pepper
0.85% (estimate)
Onion
0.85% (estimate)
Fennel
0.85% (estimate)
Salt
0.6% (estimate)
Vinegar
0.3% (estimate)
Brown Sugar
0.1% (estimate)
Malt Vinegar
0.1% (estimate)
Soy Sauce
0.05% (estimate)
Harissa
0.03% (estimate)
Stabiliser
0.01% (estimate)
E466
0.01% (estimate)
E412
0.01% (estimate)
Dextrose
0% (estimate)
Conserva
0% (estimate)
Teur E202
0% (estimate)
Malt Extract
0% (estimate)
Flavouring
0% (estimate)
Colour
0% (estimate)
E150a
0% (estimate)
Lemon Juice
0% (estimate)
Tamarind
0% (estimate)
Spice Extract
0% (estimate)
Fish
0% (estimate)
Added sugars
Contains added sugars
Added sugars: brown sugar, dextrose
Estimated quantity of added sugars in ingredients: 0%
Allergens
EggsFishGlutenMustardSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:conserva, fr:teur-e202
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:conserva, fr:teur-e202
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E150a - Plain caramel
Additives
E412 - Guar gum
Additives
E466 - Sodium carboxy methyl cellulose
Ingredients
Colour
Ingredients
Dextrose
Ingredients
Flavouring
Ingredients
Glucose
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
E150a - Plain caramel EFSA overexposure risk: noColour
E150a - Plain caramel EFSA overexposure risk: noColour
Caramel color or caramel coloring is a water-soluble food coloring.
E412 - Guar gumEmulsifierStabiliserThickener
E412 - Guar gumEmulsifierStabiliserThickener
Guar gum (E412) is a natural food additive derived from guar beans.
This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.
When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.
E466 - Sodium carboxy methyl celluloseEmulsifierHumectantStabiliserThickener
E466 - Sodium carboxy methyl celluloseEmulsifierHumectantStabiliserThickener
Carboxymethyl cellulose (CMC) or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
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
Sauce, pepper, prepacked • Score: 83/100Life-cycle reference
Category: Sauce, pepper, prepacked
PEF environmental score: 0.25
Climate change impact: 2.03 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sauce, pepper, 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: Sauce, pepper, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 35.7 % |
| Processing | 25.5 % |
| Packaging | 24.6 % |
| Transportation | 7.4 % |
| Distribution | 4.1 % |
| Consumption | 2.7 % |
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 high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 63/100Final score breakdown
Life cycle analysis score: 83
Sum of bonuses and maluses: -20
Final score: 63/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.1 km in a petrol car.
203 g CO2e per 100g of product.
Reference category: Sauce, pepper, prepacked.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sauce, pepper, prepacked. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sauce, pepper, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 46.1 % |
| Processing | 18.2 % |
| Packaging | 20.4 % |
| Transportation | 12.2 % |
| Distribution | 2.4 % |
| Consumption | 0.9 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
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
Forest footprint
Total forest footprint: 0.01 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 Importés | 14.30 % | 0.01 |
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 March 15, 2019 at 7:08:36 PM UTC by kiliweb .
Last edit on March 18, 2026 at 12:29:02 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, piouscott, roboto-app, sebleouf, yuka.V0lkWUxvaFF1L1U0eXNRMXpoanM0OUpvblkrbEEybUZETlk5SVE9PQ.