Casino
Salade Complète Crudités
250 g
BARCODE:3222472785187
COMMON NAME:Salade composée à base de salades vertes en mélange, de crudités, de maïs et d'œuf dur, accompagnée d'une vinaigrette au vinaigre de Xérès.
PACKAGER CODE:FR 56.075.003 EC
CATEGORIES:Condiments, Vinegars, Wine Vinegars, White Wine Vinegars, Xeres Vinegars
PACKAGING:Barquette Plastique, Opercule Plastique
COUNTRIES:France
STORES:Casino
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: 72
Nutrient levels
Fat in moderate quantity (6.4%)
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 (0.7%)
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 (3.3%)
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 (0.1%)
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: Xeres vinegars |
|---|---|---|
| Energy | 363 kJ (87 kcal) | 75.143 kJ (22 kcal) (+383%) |
| Fat | 6.4 g | 0.416 g (+1438%) |
| Saturated fat | 0.7 g | 0.085 g (+724%) |
| Carbohydrates | 4.3 g | 0.661 g (+551%) |
| Sugars | 3.3 g | 0.317 g (+941%) |
| Dietary fiber | 1.7 g | ? |
| Proteins | 2.3 g | 0.248 g (+827%) |
| Salt | 0.1 g | 0.029 g (+245%) |
| Sodium | 0.04 g | 0.011 g (+264%) |
| Fruits, vegetables and legumes | ~ 68 % | ? |
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 | 363 kJ (87 kcal) | 363 kJ (87 kcal) | ? |
| Fat | 6.4 g | 6.4 g | ? |
| Saturated fat | 0.7 g | 0.7 g | ? |
| Carbohydrates | 4.3 g | 4.3 g | ? |
| Sugars | 3.3 g | 3.3 g | ? |
| Dietary fiber | 1.7 g | 1.7 g | ? |
| Proteins | 2.3 g | 2.3 g | ? |
| Salt | 0.1 g | 0.1 g | ? |
| Sodium | 0.04 g | 0.04 g | ? |
| Fruits, vegetables and legumes | ~ 68 % | ? | ~ 68 % |
Serving size
250g
Ingredients
Ingredients image
Ingredients list
Salade mélangée 40% (laitue 32% - chicorée 8%) - carottes râpées 16% - tomate cerise 12% - maïs 12% - œufs durs 12% (œuf, acidifiants : acide citrique, acide acétique, sel) - vinaigrette au vinaigre de Xérès 8% [huile de colza, vinaigre de Xérès 1,8% (contient conservateur : sulfite acide de sodium), sel].
Ingredient information
Melange De Salades
40.0%
Lettuce
32.0%
Chicory
8.0%
Carottes Rapees
16.0%
Cherry Tomato
12.0%
Corn
12.0%
Hard Boiled Egg
12.0%
Egg
6% (estimate)
Acid
3% (estimate)
E330
3% (estimate)
E260
1.5% (estimate)
Salt
1.5% (estimate)
Vinaigrette Au Vinaigre De Xeres
8.0%
Colza Oil
4% (estimate)
Sherry Vinegar
1.8%
Preservative
1.8% (estimate)
E222
1.8% (estimate)
Salt
2.2% (estimate)
Allergens
EggsSulphur Dioxide And Sulphites
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
Processed culinary ingredientsElements that indicate the product is in NOVA group 2
Categories
Vinegars
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
E222 - Sodium bisulphite EFSA overexposure risk: highAntioxidantPreservative
E222 - Sodium bisulphite EFSA overexposure risk: highAntioxidantPreservative
SODIUM BISULFITE is a chemical compound with the chemical formula NaHSO3.
E260 - Acetic acidPreservative
E260 - Acetic acidPreservative
ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
E330 - Citric acidAntioxidantSequestrant
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.
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 medium impact
Malus: -11
Packaging score: -10
Green-Score for this product
Green-Score for this product
Final score: 80/100Final score breakdown
Life cycle analysis score: 96
Sum of bonuses and maluses: -16
Final score: 80/100
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 medium impact
Malus: -11
Packaging score: -10
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Plastic | Unknown | High |
| Seal | Plastic | Unknown | High |
Declared packaging
Barquette Plastique, Opercule Plastique
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: 0.00 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 | Oeufs Importés | 6.00 % | 0.00 |
Additional information
- Conservation conditions
- A conserver entre +1°C et +4°C
- Disposal instructions
- barquette, pot et opercule plastique
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 September 20, 2017 at 12:39:29 PM UTC by kiliweb .
Last edit on March 17, 2026 at 10:36:30 PM UTC by new-nutrition-bot .
Product page also edited by casino, casino-off, grilloute, kiliweb, marmotte73, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, teolemon.
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