Sojasun
Steaks de soja à la provençale
200 g
BARCODE:3273220086100
COMMON NAME:Spécialités à base de soja préfrite
PACKAGER CODE:EMB 35069C
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Meat Alternatives, Meat Analogues, Vegetarian Patties, Soy Steak, Steak Vegetal
LABELS:No Gluten, No Gmos, Source Of Proteins, Green Dot, High Proteins, Rich In Vegetable Protein, Non Ogm
PACKAGING:Plastic, Cardboard, Film, Sleeve
ORIGIN:France
COUNTRIES:France
STORES:Super U,Franprix
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: 30
Nutrient levels
Fat in moderate quantity (8.5%)
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 (0.8%)
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%)
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 (1.1%)
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: Soy steak |
|---|---|---|
| Energy | 678 kJ (163 kcal) | 805.722 kJ (195 kcal) (-16%) |
| Fat | 8.5 g | 9.154 g (-7%) |
| Saturated fat | 0.8 g | 1.338 g (-40%) |
| Monounsaturated fat | 6.55 g | ? |
| Polyunsaturated fat | 1.15 g | ? |
| Carbohydrates | 3.5 g | 8.552 g (-59%) |
| Sugars | 3 g | 2.239 g (+34%) |
| Dietary fiber | 5 g | ? |
| Proteins | 15.5 g | 15.136 g (+2%) |
| Salt | 1.1 g | 1.097 g (~0%) |
| Sodium | 0.44 g | 0.439 g (~0%) |
| Fruits, vegetables and legumes | ~ 29.8975390625 % | ? |
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 | 678 kJ (163 kcal) | 678 kJ (163 kcal) | ? |
| Fat | 8.5 g | 8.5 g | ? |
| Saturated fat | 0.8 g | 0.8 g | ? |
| Monounsaturated fat | 6.55 g | 6.55 g | ? |
| Polyunsaturated fat | 1.15 g | 1.15 g | ? |
| Carbohydrates | 3.5 g | 3.5 g | ? |
| Sugars | 3 g | 3 g | ? |
| Dietary fiber | 5 g | 5 g | ? |
| Proteins | 15.5 g | 15.5 g | ? |
| Salt | 1.1 g | 1.1 g | ? |
| Sodium | 0.44 g | 0.44 g | ? |
| Fruits, vegetables and legumes | ~ 29.8975390625 % | ? | ~ 29.8975390625 % |
Ingredients
Ingredients image
Ingredients list
Farine protéique de soja réhydratée 63,6 %, tomates concassées 17 % (tomates, jus de tomates), poivrons rouges, verts et jaunes 12 %, huile de tournesol, fibres de soja, ail, jus concentré de poivrons rouges, sel, gélifiant : méthylcellulose, jus concentré de citron, sucre, origan, poivre.
Ingredient information
Farine Proteique De Soja Rehydratee
63.6%
Chopped Tomato
17.0%
Tomato
12.75% (estimate)
Tomato Juice
4.25% (estimate)
Bell Pepper
12.0%
Red Bell Pepper
8% (estimate)
Green Bell Pepper
2% (estimate)
Yellow Bell Pepper
2% (estimate)
Sunflower Oil
4.07% (estimate)
Soy Fiber
1.66% (estimate)
Garlic
0.83% (estimate)
Jus Concentre De Poivrons Rouges
0.42% (estimate)
Salt
0.21% (estimate)
Gelling Agent
0.1% (estimate)
E461
0.1% (estimate)
Concentrated Lemon Juice
0.05% (estimate)
Sugar
0.03% (estimate)
Oregano
0.01% (estimate)
Pepper
0.01% (estimate)
Added sugars
Contains added sugars (0%)
Added sugars: sugar
Quantity of added sugars: 0%
Allergens
Soybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:farine-proteique-de-soja-rehydratee, fr:jus-concentre-de-poivrons-rouges
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:farine-proteique-de-soja-rehydratee, fr:jus-concentre-de-poivrons-rouges
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E461 - methyl cellulose
Ingredients
Gelling Agent
Ingredients
Vegetable Fiber
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
E461 - methyl celluloseEmulsifierStabiliserThickener
E461 - methyl celluloseEmulsifierStabiliserThickener
METHYL CELLULOSE is a chemical compound derived from cellulose. Methyl cellulose is added to food products, to generate their characteristic thick consistency, for example ice cream or croquette.
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
Plant-based patty or steak from wheat and soybean (vegan), prepacked • Score: 78/100Life-cycle reference
Category: Plant-based patty or steak from wheat and soybean (vegan), prepacked
PEF environmental score: 0.29
Climate change impact: 2.13 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Plant-based patty or steak from wheat and soybean (vegan), 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: Plant-based patty or steak from wheat and soybean (vegan), prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 25.8 % |
| Processing | 42.2 % |
| Packaging | 13.3 % |
| Transportation | 9.9 % |
| Distribution | 4.2 % |
| Consumption | 4.3 % |
Bonuses and maluses
Origins of ingredients
Declared origins: France
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: -2
Packaging score: +82
Green-Score for this product
Green-Score for this product
Final score: 80/100Final score breakdown
Life cycle analysis score: 78
Sum of bonuses and maluses: +2
Final score: 80/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.1 km in a petrol car.
213 g CO2e per 100g of product.
Reference category: Plant-based patty or steak from wheat and soybean (vegan), prepacked.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Plant-based patty or steak from wheat and soybean (vegan), prepacked. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Plant-based patty or steak from wheat and soybean (vegan), prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 25.3 % |
| Processing | 27.5 % |
| Packaging | 23.8 % |
| Transportation | 16.9 % |
| Distribution | 2.4 % |
| Consumption | 4.3 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -2
Packaging score: +82
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Film | Plastic | Unknown | High |
| Sleeve | Cardboard | Unknown | Low |
Declared packaging
Plastic, Cardboard, Film, Sleeve
Transportation
Origins of ingredients
Declared origins: France
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
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 September 29, 2015 at 7:27:56 PM UTC by aleene .
Last edit on March 18, 2026 at 12:53:19 AM UTC by new-nutrition-bot .
Product page also edited by aleene, beniben, cyn, luciebnt, navig491, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, scanparty-franprix-05-2016, teolemon, yuka.VzZjNENwdGZxZVFxbThNbjB5THYvTzFwMVppWFVVMlRNN1UrSVE9PQ.