ProductsDelpierreBrochette de crevettes

Delpierre

Brochette de crevettes

Name: Brochette de crevettes
Brand: Delpierre

190 g

BARCODE:3336374100648

COMMON NAME:Brochettes de queues de crevettes cuites et réfrigérées et marinade aux Herbes de Provence

PACKAGER CODE:FR 44.150.001 EC

CATEGORIES:Seafood, Meals, Skewers, Crustaceans, Shrimps, Prawns, Shrimps On Skewer

PACKAGING:Tray, Sous Atmosphere

MANUFACTURING:Transformé en France

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average 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: 118

Nutrient levels

Fat in high quantity (21%)

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 moderate quantity (2%)

Sugars in low quantity (0%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Shrimps on skewer
Energy	~ 998 kJ (244 kcal)	784.403 kJ (194 kcal) (+27%)
Fat	21 g	12.597 g (+67%)
Saturated fat	2 g	1.717 g (+16%)
Carbohydrates	0 g	1.778 g (-100%)
Sugars	0 g	0.517 g (-100%)
Dietary fiber	~ 0.11 g	?
Proteins	13 g	14.825 g (-12%)
Salt	1.1 g	1.457 g (-25%)
Sodium	0.44 g	0.583 g (-25%)
Fruits, vegetables and legumes	~ 20.25 %	?

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	~ 998 kJ (244 kcal)	? (244 kcal)	~ 313.6012109375 kJ (74 kcal)
Fat	21 g	21 g	~ 0.9596421875 g
Saturated fat	2 g	2 g	~ 0.1706911328125 g
Carbohydrates	0 g	0 g	~ 2.57255 g
Sugars	0 g	0 g	~ 0.2365 g
Dietary fiber	~ 0.11 g	?	~ 0.11 g
Proteins	13 g	13 g	~ 13.271359375 g
Salt	1.1 g	1.1 g	~ 11.7338089375 g
Sodium	0.44 g	0.44 g	~ 4.69252393515625 g
Fruits, vegetables and legumes	~ 20.25 %	?	~ 20.25 %

Ingredients

Ingredients image

Ingredients list

Crevettes 67%, citron 11%, sel, poivron, plantes aromatiques (dont herbes de Provence 0.1%), maltodextrine, sel, huile de tournesol oléique, arômes naturels, stabilisant:E433, conservateur : E202, antioxydant : E223 (sulfites), acidifiant : E330. Sauce 21%: huile de colza 80%, huile d’olive vierge extra 18%, arôme naturel de citron 1%, herbes de Provence 1%.

Ingredient information

Shrimp

67.0%

Lemon

11.0%

Salt

11% (estimate)

Bell Pepper

5.5% (estimate)

Herb

2.75% (estimate)

Herbes De Provence

0.1%

Maltodextrin

1.38% (estimate)

Salt

0.69% (estimate)

High Oleic Sunflower Oil

0.34% (estimate)

Natural Flavouring

0.17% (estimate)

Stabiliser

0.09% (estimate)

E433

0.09% (estimate)

Preservative

0.04% (estimate)

E202

0.04% (estimate)

Antioxidant

0.02% (estimate)

E223

0.02% (estimate)

Acid

0.01% (estimate)

E330

0.01% (estimate)

Sauce

21.0%

Colza Oil

80.0%

Extra Virgin Olive Oil

18.0%

Natural Lemon Flavouring

1.0%

Herbes De Provence

1.0%

Allergens

CrustaceansSulphur Dioxide And Sulphites

Traces

EggsFishGlutenMilkMolluscsMustardSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E433 - Polyoxyethylene sorbitan monooleate

Ingredients

Flavouring

Ingredients

Maltodextrin

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E223 - Sodium metabisulphite EFSA overexposure risk: highAntioxidantPreservative

SODIUM METABISULFITE or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5.

Open additive page Source

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.

Open additive page Source

E433 - Polyoxyethylene sorbitan monooleate EFSA overexposure risk: moderateEmulsifierStabiliser

Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very high 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

Shrimp or prawn, raw • Score: 0/100

Life-cycle reference

Category: Shrimp or prawn, raw PEF environmental score: 3.30 Climate change impact: 20.30 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Shrimp or prawn, raw. 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: Shrimp or prawn, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	94.2 %
Processing	0.0 %
Packaging	1.3 %
Transportation	3.0 %
Distribution	0.6 %
Consumption	0.7 %

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

Final score: 0/100

Final score breakdown

Life cycle analysis score: 0 Sum of bonuses and maluses: -15 Final score: 0/100

Carbon footprint

Equivalent to driving 10.5 km in a petrol car. 2030 g CO2e per 100g of product. Reference category: Shrimp or prawn, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Shrimp or prawn, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Shrimp or prawn, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	88.2 %
Processing	0.0 %
Packaging	3.4 %
Transportation	6.2 %
Distribution	0.4 %
Consumption	2.0 %

Packaging

Packaging impact

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

Packaging components

Shape	Material	Recycling	Impact
Tray	Unknown	Unknown	High

Declared packaging

Tray, Sous Atmosphere

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

Transformé en 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

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 May 26, 2018 at 10:31:57 AM UTC by kiliweb .

Last edit on March 17, 2026 at 3:54:10 PM UTC by new-nutrition-bot .

Product page also edited by alexfauquette, autorotate-bot, date-limite-app, desan, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, sara-aithammou, sebleouf, teolemon, yuka.UWZrcUVhVWxyZUZSeXNJRTV5blJ3ZDllbDhlSFhUK2xjL01USWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlm9OccbSiQ2YCUXQo0aK4OaIAZmxSvdAuavCKKg.

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