Cascina Sangiovani
Crema all aveto balsamico
BARCODE:7640106267865
CATEGORIES:Condiments, Vinegars, Glazes With Vinegar, Groceries
COUNTRIES:France
Health
Nutrition
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: 11
Nutrient levels
Fat in low quantity (0%)
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 (0%)
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 high quantity (35%)
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 low quantity (0.05%)
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: Glazes with vinegar |
|---|---|---|
| Energy | ~ 996.2 kJ (230 kcal) | 846.92 kJ (203 kcal) (+18%) |
| Fat | 0 g | 0.056 g (-100%) |
| Saturated fat | 0 g | 0.01 g (-100%) |
| Carbohydrates | 58 g | 48.556 g (+19%) |
| Sugars | 35 g | 40.663 g (-14%) |
| Dietary fiber | 0 g | ? |
| Proteins | 0.6 g | 0.705 g (-15%) |
| Salt | 0.05 g | 0.12 g (-58%) |
| Sodium | 0.02 g | 0.048 g (-58%) |
| Fruits, vegetables and legumes | ~ 10.7142857142857 % | ? |
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 | ~ 996.2 kJ (230 kcal) | ? (230 kcal) | ? |
| Fat | 0 g | 0 g | ? |
| Saturated fat | 0 g | 0 g | ? |
| Carbohydrates | 58 g | 58 g | ? |
| Sugars | 35 g | 35 g | ? |
| Dietary fiber | 0 g | 0 g | ? |
| Proteins | 0.6 g | 0.6 g | ? |
| Salt | 0.05 g | 0.05 g | ? |
| Sodium | 0.02 g | 0.02 g | ? |
| Fruits, vegetables and legumes | ~ 10.7142857142857 % | ? | ~ 10.7142857142857 % |
Ingredients
Ingredients image
Ingredients list
Aceto balsamico di midenamin70%, vinaigre de vin, raisin concentrée , colorant caramel E150c,sirop de glucose, amidon modifié,stabilisant ( gomme xanthanel),
Ingredient information
Aceto Balsamico Di Midenamin
57.14% (estimate)
Wine Vinegar
21.43% (estimate)
Grape
10.71% (estimate)
Colour
5.36% (estimate)
E150a
5.36% (estimate)
Glucose Syrup
2.68% (estimate)
Modified Starch
1.34% (estimate)
Stabiliser
1.34% (estimate)
Gomme Xanthanel
1.34% (estimate)
Added sugars
Contains added sugars (2%)
Added sugars: glucose syrup
Quantity of added sugars: 2%
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:aceto-balsamico-di-midenamin, fr:gomme-xanthanel
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:aceto-balsamico-di-midenamin, fr:gomme-xanthanel
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E150c - Ammonia caramel
Ingredients
Colour
Ingredients
Glucose
Ingredients
Glucose Syrup
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
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E150c - Ammonia caramel EFSA overexposure risk: moderateColour
E150c - Ammonia caramel EFSA overexposure risk: moderateColour
No additive description is available yet.
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
Vinegar • Score: 96/100Life-cycle reference
Category: Vinegar
PEF environmental score: 0.13
Climate change impact: 0.96 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Vinegar. 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: Vinegar. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 51.3 % |
| Processing | 7.7 % |
| Packaging | 24.9 % |
| Transportation | 12.6 % |
| Distribution | 3.6 % |
| Consumption | 0.0 % |
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: 76/100Final score breakdown
Life cycle analysis score: 96
Sum of bonuses and maluses: -20
Final score: 76/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.5 km in a petrol car.
96 g CO2e per 100g of product.
Reference category: Vinegar.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vinegar. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vinegar. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 31.4 % |
| Processing | 3.4 % |
| Packaging | 41.9 % |
| Transportation | 21.7 % |
| Distribution | 1.6 % |
| Consumption | 0.0 % |
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
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
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 June 10, 2017 at 3:58:45 PM UTC by kiliweb .
Last edit on March 18, 2026 at 12:33:14 AM UTC by new-nutrition-bot .
Product page also edited by khanagi, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors.