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ProductsEntr acteRosette
Rosette
Barcode 3283040355386
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Rosette

120 g
BARCODE:3283040355386
COMMON NAME:Sandwich à la rosette et au beurre sur pain de mie complet
PACKAGER CODE:EMB 49331H,EMB 49331
CATEGORIES:Sandwiches, Sandwiches Filled With Cold Cuts, Rosette Sandwiches
PACKAGING:Plastic
MANUFACTURING:France
COUNTRIES:France

Health

Nutrition

Nutri-Score

ELower nutritional quality

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: 10

Nutrient levels

Fat in high quantity (21.8%)
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
Saturated fat in high quantity (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
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 high quantity (1.8%)
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

Rosette nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Rosette Sandwiches
Energy~ 1490.9 kJ (358 kcal)1,286.271 kJ (307 kcal) (+16%)
Fat21.8 g16.129 g (+35%)
Saturated fat9 g6.866 g (+31%)
Carbohydrates27.5 g27.711 g (-1%)
Sugars3.3 g2.521 g (+31%)
Dietary fiber3.3 g?
Proteins11.2 g11.494 g (-3%)
Salt1.8 g2.035 g (-12%)
Sodium0.72 g0.814 g (-12%)
Fruits, vegetables and legumes~ 0.00491943359375036 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy~ 1490.9 kJ (358 kcal)? (358 kcal)?
Fat21.8 g21.8 g?
Saturated fat9 g9 g?
Carbohydrates27.5 g27.5 g?
Sugars3.3 g3.3 g?
Dietary fiber3.3 g3.3 g?
Proteins11.2 g11.2 g?
Salt1.8 g1.8 g?
Sodium0.72 g0.72 g?
Fruits, vegetables and legumes~ 0.00491943359375036 %?~ 0.00491943359375036 %

Serving size

120 g

Ingredients

Ingredients image

Rosette ingredients image

Ingredients list

Pain de mie complet (59,7%) : Farine et son de blé, eau, huile de colza, sel, gluten de blé, sucre, émulsifiant: E471, levure, farine de fèves, antioxydant: E300. Garniture (40,3%) : Rosette 80% (viande de porc, sel, lactose, épices et aromates, sirop de glucose, vin, dextrose, antioxydant : E316, conservateur : E252, ferments de maturation), beurre 20%.

Ingredient information

Pain De Mie Complet
59.7%
Flour
29.85% (estimate)
Wheat Bran
29.85% (estimate)
Water
20.15% (estimate)
Colza Oil
10.08% (estimate)
Salt
5.04% (estimate)
Wheat Gluten
2.52% (estimate)
Sugar
1.26% (estimate)
Emulsifier
0.63% (estimate)
E471
0.63% (estimate)
Yeast
0.31% (estimate)
Broad Bean Flour
0.16% (estimate)
Antioxidant
0.08% (estimate)
Vitamin C
0.04% (estimate)
Filling
40.3%
Rosette
80.0%
Pork Meat
0.04% (estimate)
Salt
0.02% (estimate)
Lactose
0.01% (estimate)
Herbs And Spices
0% (estimate)
Glucose Syrup
0% (estimate)
Wine
0% (estimate)
Dextrose
0% (estimate)
Antioxidant
0% (estimate)
E316
0% (estimate)
Preservative
0% (estimate)
E252
0% (estimate)
Ferments De Maturation
0% (estimate)
Butter
20.0%

Added sugars

Contains added sugars (1%) Added sugars: sugar, glucose syrup, dextrose Quantity of added sugars: 1%

Allergens

GlutenMilk

Traces

GlutenMilk

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Vegan
No

Contains non-vegan ingredients.

Vegetarian
No

Contains non-vegetarian ingredients.

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E471 - Mono- and diglycerides of fatty acids
Ingredients
Dextrose
Ingredients
Emulsifier
Ingredients
Glucose
Ingredients
Glucose Syrup
Ingredients
Gluten
Ingredients
Lactose

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

E252 - Potassium nitrate EFSA overexposure risk: highPreservative

POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.

Open additive page Source
E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

Open additive page
E316 - sodium erythorbate EFSA overexposure risk: noAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source
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.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Green Score

Overall grade

DHigh environmental impact

About 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

CSandwich made with French bread, dry sausage and butter • Score: 48/100

Life-cycle reference

Category: Sandwich made with French bread, dry sausage and butter PEF environmental score: 0.57 Climate change impact: 4.72 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, dry sausage and butter. 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: Sandwich made with French bread, dry sausage and butter. Source: ADEME Agribalyse Database.

StageImpact
Agriculture64.4 %
Processing8.8 %
Packaging19.9 %
Transportation4.8 %
Distribution1.7 %
Consumption0.5 %

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: -10 Packaging score: 0

Green-Score for this product

Green-Score for this product

DFinal score: 33/100

Final score breakdown

Life cycle analysis score: 48 Sum of bonuses and maluses: -15 Final score: 33/100

Carbon footprint

Carbon footprint

Equivalent to driving 2.4 km in a petrol car. 472 g CO2e per 100g of product. Reference category: Sandwich made with French bread, dry sausage and butter. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, dry sausage and butter. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, dry sausage and butter. Source: ADEME Agribalyse Database.

StageImpact
Agriculture64.8 %
Processing5.9 %
Packaging20.4 %
Transportation7.8 %
Distribution0.9 %
Consumption0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

ShapeMaterialRecyclingImpact
UnknownPlasticUnknownHigh

Declared packaging

Plastic

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

Manufacturing locations

France

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

Forest Footprint not computed Potential deforestation risk but not yet computed. 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 not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: butter pork meat

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 April 13, 2013 at 11:20:24 AM UTC by hommedanslalune .

Last edit on March 18, 2026 at 12:56:33 AM UTC by new-nutrition-bot .

Product page also edited by balooval, hommedanslalune, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, tacite, yuka.U3JJT05xby9sT2c2aGNVMzF6bnI4UGx4NUtDdkJFU05kUE1RSWc9PQ.

View on Open Food Facts