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Kip-mango salade - Johma - 175 g

Kip-mango salade - Johma - 175 g

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Barcode: 8710506039023 (EAN / EAN-13)

Common name: kipsalade met mango en pistachenoten

Quantity: 175 g

Brands: Johma

Categories: Meals, Prepared salads, Salads with meat, Chicken salads

Labels, certifications, awards: nl:Beter Leven, nl:Beter Leven 1 ster

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

35 ingredients

rapeseed oil, 30% cooked chicken meat better life 1 star, water, starch, salt, glucose syrup), water, 9% mạngo, sugar, natural vinegar, honey, pistachios, parsley, pasteurized egg yolk, salt, lemon juice, acidity regulator (sodium acetates), natural flavors, spices (mustard), acids (citric acid, lactic acid), preservatives (potassium sorbate, sodium benzoate, sodium disulphite, sulfite), thickeners (guar gum, xanthan gum), maltodextrin, antioxidant (potassium disulphite)

Allergens: Celery, Mustard, Nuts, Sesame seeds, Soybeans, Sulphur dioxide and sulphites

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E202 - Potassium sorbate

Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Source: Wikipedia

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E220 - Sulphur dioxide

Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
Source: Wikipedia

E223 - Sodium metabisulphite

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
Source: Wikipedia

E224 - Potassium metabisulphite

Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
Source: Wikipedia

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E330 - Citric acid

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia

E412 - Guar gum

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: nl:mạngo
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Honey, Egg yolk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: nl:mạngo, Sulfite
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

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koolzaadolie, water, zetmeel, zout, glucosestroop, water, mạngo 9%, suiker, natuurazijn, honing, pistachenoten, peterselie, eigeel, zout, citroensap, zuurteregelaar (natriumacetaten), natuurlijke aroma's, specerijen (mosterd), voedingszuren (citroenzuur, melkzuur), conserveermiddelen, kaliumsorbaat, natriumbenzoaat, natriumdisulfiet, zwaveldioxide (sulfiet), verdikkingsmiddelen (guarpitmeel, xanthaangom), maltodextrine, antioxidant (kaliumdisulfiet)
koolzaadolie -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 9 - percent_max: 46

water -> en:water - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 27.5

zetmeel -> en:starch - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 21.3333333333333

zout -> en:salt - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 18.25

glucosestroop -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 16.4

water -> en:water - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 15.1666666666667

mạngo -> nl:mạngo - percent_min: 9 - percent: 9 - percent_max: 9

suiker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.66666666666667

natuurazijn -> nl:natuurazijn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.57142857142857

honing -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.75

pistachenoten -> en:pistachio-nuts - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.11111111111111

peterselie -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6

eigeel -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.18181818181818

zout -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333333333333

citroensap -> en:lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.53846153846154

zuurteregelaar -> en:acidity-regulator - percent_min: 0 - percent_max: 3.28571428571429

natriumacetaten -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28571428571429

natuurlijke aroma's -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.06666666666667

specerijen -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.875

mosterd -> en:mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.875

voedingszuren -> en:acid - percent_min: 0 - percent_max: 2.70588235294118

citroenzuur -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.70588235294118

melkzuur -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.35294117647059

conserveermiddelen -> en:preservative - percent_min: 0 - percent_max: 2.55555555555556

kaliumsorbaat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.42105263157895

natriumbenzoaat -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

natriumdisulfiet -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.19047619047619

zwaveldioxide -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.09090909090909

sulfiet -> en:sulfite - percent_min: 0 - percent_max: 2.09090909090909

verdikkingsmiddelen -> en:thickener - percent_min: 0 - percent_max: 2

guarpitmeel -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

xanthaangom -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

maltodextrine -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.91666666666667

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 1.84

kaliumdisulfiet -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84

Nutrition

Poor nutritional quality
⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 4 / 5 (value: 7.8, rounded value: 7.8)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9, rounded value: 9)

Negative points: 12

Energy: 3 / 10 (value: 1251, rounded value: 1251)

Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)

Saturated fat: 3 / 10 (value: 3.7, rounded value: 3.7)

Sodium: 6 / 10 (value: 560, rounded value: 560)

The points for proteins are not counted because the negative points are greater or equal to 11.

Score nutritionnel: 12 (12 - 0)

Nutri-Score: D
→ Learn more about the Nutri-Score

Fat in high quantity (28.6%)
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 (3.7%)
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 (2.4%)
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 (1.4%)
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	As sold per serving (15 g)	Compared to: Prepared salads
Energy	1,251 kj (303 kcal)	188 kj (45 kcal)	+69%
Fat	28.6 g	4.29 g	+113%
Saturated fat	3.7 g	0.555 g	+91%
Carbohydrates	3.2 g	0.48 g	-62%
Sugars	2.4 g	0.36 g	-38%
Fiber	?	?
Proteins	7.8 g	1.17 g	+60%
Salt	1.4 g	0.21 g	+45%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	9 %	9 %

Serving size: 15 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

Missing origins of ingredients information

⚠️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on September 21, 2021 at 9:21:46 PM CEST by inf
Last edit of product page on July 26, 2022 at 5:40:53 PM CEST by inf.
Product page also edited by aleene, ecoscore-impact-estimator, openfoodfacts-contributors, roboto-app.

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Kip-mango salade - Johma - 175 g