Nussbrot le gruyere AOP pain aux noix
Health
Nutrition
Nutri-Score
Average nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (21%)
Saturated fat in low quantity (0%)
Sugars in low quantity (0%)
Salt in moderate quantity (1.2%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 1406 kJ (342 kcal) |
| Fat | 21 g |
| Saturated fat | 0 g |
| Carbohydrates | 24 g |
| Sugars | 0 g |
| Dietary fiber | ? |
| Proteins | 13 g |
| Salt | 1.2 g |
| Sodium | 0.48 g |
| Fruits, vegetables and legumes | ~ 0.491943359375 % |
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 | ~ 1406 kJ (342 kcal) | ? (342 kcal) | ? |
| Fat | 21 g | 21 g | ? |
| Saturated fat | 0 g | 0 g | ? |
| Carbohydrates | 24 g | 24 g | ? |
| Sugars | 0 g | 0 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 13 g | 13 g | ? |
| Salt | 1.2 g | 1.2 g | ? |
| Sodium | 0.48 g | 0.48 g | ? |
| Fruits, vegetables and legumes | ~ 0.491943359375 % | ? | ~ 0.491943359375 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
Palm oil content unknown
Contains non-vegan ingredients.
Unrecognized: fr:ovoproduit-rondelles, fr:vinaigre-comestible
Vegetarian status unknown
Unrecognized: fr:ovoproduit-rondelles, fr:vinaigre-comestible
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1412 - Distarch phosphateEmulsifierStabiliserThickener
No additive description is available yet.
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
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.
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.
E500 - Sodium carbonatesStabiliserThickener
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Moderate environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Sandwich made with French bread, camembert cheese and butter • Score: 59/100Life-cycle reference
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, camembert cheese and butter. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 55.3 % |
| Processing | 9.7 % |
| Packaging | 26.1 % |
| Transportation | 6.1 % |
| Distribution | 2.2 % |
| Consumption | 0.6 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 47/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, camembert cheese and butter. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 60.1 % |
| Processing | 6.2 % |
| Packaging | 23.7 % |
| Transportation | 8.8 % |
| Distribution | 1.0 % |
| Consumption | 0.2 % |
Packaging
Packaging impact
Data precision
Transportation
Manufacturing locations
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Switzerland | 39 % | Medium |
| Belgium | 20 % | Medium |
| Netherlands | 20 % | Medium |
| Germany | 18 % | Medium |
| Unknown | 3 % | Medium |
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG White | Oeufs Importés | 7.75 % | 0.01 |
| EGG Yolk | Oeufs Importés | 3.88 % | 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 August 11, 2018 at 12:27:33 PM UTC by kiliweb .
Last edit on March 17, 2026 at 1:21:53 AM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, charlesnepote, foodrepo, inf, jumati, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, torredibabele, yuka.VYhiIe-VH8IwMvDU4I0OzTy_SufHAv9pCiIMog, yuka.WmFFTkF2VXNnOFV1dC9ZLzhDamM4Tmh3M0tDNUIyZUZkdUVBSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkZXfMr1kjv8Bg3SgWfb69WnIK3TQOhDw4rdGqs.