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Le Petit Viennois Fromage Frais à la ciboulette
105 g
BARCODE:3350030194055
COMMON NAME:Sandwich au fromage frais et à la ciboulette
PACKAGER CODE:EMB 91286H,EMB 91286
CATEGORIES:Sandwiches, Cheese Sandwiches
PACKAGING:Plastic, Bag
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower 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: 2
Nutrient levels
Fat in moderate quantity (15%)
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 (9.1%)
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 (4.5%)
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 (1.5%)
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: Cheese sandwiches |
|---|---|---|
| Energy | ~ 1119.4 kJ (270 kcal) | 1,061.145 kJ (255 kcal) (+5%) |
| Fat | 15 g | 11.555 g (+30%) |
| Saturated fat | 9.1 g | 4.285 g (+112%) |
| Carbohydrates | 26 g | 25.425 g (+2%) |
| Sugars | 4.5 g | 2.98 g (+51%) |
| Dietary fiber | ? | ? |
| Proteins | 7.2 g | 11.068 g (-35%) |
| Salt | 1.5 g | 1.341 g (+12%) |
| Sodium | 0.6 g | 0.536 g (+12%) |
| Fruits, vegetables and legumes | ~ 1.5 % | ? |
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 | ~ 1119.4 kJ (270 kcal) | ? (270 kcal) | ? |
| Fat | 15 g | 15 g | ? |
| Saturated fat | 9.1 g | 9.1 g | ? |
| Carbohydrates | 26 g | 26 g | ? |
| Sugars | 4.5 g | 4.5 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 7.2 g | 7.2 g | ? |
| Salt | 1.5 g | 1.5 g | ? |
| Sodium | 0.6 g | 0.6 g | ? |
| Fruits, vegetables and legumes | ~ 1.5 % | ? | ~ 1.5 % |
Serving size
105 g
Ingredients
Ingredients image
Ingredients list
Petit pain viennois 50% (farine de blé, eau, levure, sucre, émulsifiants : E471 et E472e, agents de traitement de la farine : E300 et E306, huile de colza, dextrose, poudre de lactosérum, oeuf, poudre de lait écrémé, enzymes, sel), fromage frais 48% (fromage, sel), ciboulette 1,5%, amidon transformé de tapioca
Ingredient information
Petit Pain Viennois
50.0%
Wheat Flour
26.67% (estimate)
Water
11.67% (estimate)
Yeast
5.83% (estimate)
Sugar
2.25% (estimate)
Emulsifier
1.79% (estimate)
E471
1.79% (estimate)
E472e
0.9% (estimate)
Flour Treatment Agent
0.45% (estimate)
E300
0.45% (estimate)
E306
0.22% (estimate)
Colza Oil
0.11% (estimate)
Dextrose
0.06% (estimate)
Whey Powder
0.03% (estimate)
Egg
0.01% (estimate)
Skimmed Milk Powder
0.01% (estimate)
Enzyme
0% (estimate)
Salt
0% (estimate)
Soft White Cheese
48.0%
Cheese
47.25% (estimate)
Salt
0.75% (estimate)
Chives
1.5%
Modified Tapioca Starch
0.5% (estimate)
Added sugars
Contains added sugars (3%)
Added sugars: sugar, dextrose
Quantity of added sugars: 3%
Allergens
EggsGlutenMilk
Traces
CeleryCrustaceansFishLupinMolluscsMustardNutsPeanutsSesame SeedsSoybeans
Ingredients analysis
Palm oil free
Unknown
Palm oil content unknown
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Unknown
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E471 - Mono- and diglycerides of fatty acids
Additives
E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
Ingredients
Dextrose
Ingredients
Emulsifier
Ingredients
Glucose
Ingredients
Whey
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.
E300 - Ascorbic acidAntioxidantSequestrant
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E306 - Tocopherol-rich extract
E306 - Tocopherol-rich extract
No additive description is available yet.
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
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.
E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifierSequestrantStabiliser
E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifierSequestrantStabiliser
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
High 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
Sandwich made with French bread, camembert cheese and butter • Score: 59/100Life-cycle reference
Category: Sandwich made with French bread, camembert cheese and butter
PEF environmental score: 0.44
Climate change impact: 4.06 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, camembert cheese 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, camembert cheese and butter. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 55.3 % |
| Processing | 9.7 % |
| Packaging | 26.1 % |
| Transportation | 6.1 % |
| Distribution | 2.2 % |
| Consumption | 0.6 % |
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
Final score: 44/100Final score breakdown
Life cycle analysis score: 59
Sum of bonuses and maluses: -15
Final score: 44/100
Carbon footprint
Carbon footprint
Equivalent to driving 2.1 km in a petrol car.
406 g CO2e per 100g of product.
Reference category: Sandwich made with French bread, camembert cheese and butter.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich made with French bread, camembert cheese 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, camembert cheese and butter. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 60.1 % |
| Processing | 6.2 % |
| Packaging | 23.7 % |
| Transportation | 8.8 % |
| Distribution | 1.0 % |
| Consumption | 0.2 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| BAG | Plastic | Unknown | High |
Declared packaging
Plastic, Bag
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 | 0.01 % | 0.00 |
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 August 18, 2015 at 5:07:39 PM UTC by agamitsudo .
Last edit on March 18, 2026 at 1:00:50 AM UTC by new-nutrition-bot .
Product page also edited by agamitsudo, elttor, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, tacite, yuka.U0p3akg1MEZudFVndWNCanowckwvUDR1NkxDbFQyZVJKN3RLSVE9PQ, yuka.U3YwY0Nwb1QvOTgza3ZFOC96SFA2TWh1bmJXZ0IwS2xCdEZBSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnJfCYTYmWnAa0Tni2OaxoeMHrfvat5bzYLiLKg.