Eco-Score, la note environnementale des produits alimentaires

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Eco-Score

Oeufs plein air Label Rouge x6 - Oeufs de Nos Régions - 408 g

Barcode: 3564700576687 (EAN / EAN-13)

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Product characteristics

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Oeufs de poules élevées en plein air.

If this product has an ingredients list in English, please add it. Edit the page

Ingredients analysis:
Palm oil free Non-vegan Vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

1 - Unprocessed or minimally processed foods
1 - Unprocessed or minimally processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade A

Nutrient levels for 100 g

9.8 g Fat in moderate quantity
2.6 g Saturated fat in moderate quantity
0.5 g Sugars in low quantity
0.3 g Salt in moderate quantity

Comparison to average values of products in the same category:

(26 products)
(37 products)
(50 products)
(347 products)
(478 products)
(796 products)
(1482 products)
(6876 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
fr:oeufs-label-rouge fr:produits-label-rouge fr:oeufs-labellises fr:produits-labellises Free-range chicken eggs Chicken eggs Eggs Farming products
Energy (kJ) 584 kj -7% -0% -57% -1% -1% -1% -32%
Energy (kcal) ?
Energy 584 kj
(140 kcal)
-2% -4% +4% -56% +1% +1% +5% -39%
Fat 9.8 g -3% +27% +7% -55% -2% -0% +4% +161%
- Saturated fat 2.6 g +1% +17% +8% -81% +6% +7% +8% +176%
Carbohydrates 0.5 g -21% -30% -5% -93% -19% -20% -26% -99%
- Sugars 0.5 g -8% -14% -2% -22% -0% +0% +3% -99%
Fibers 0 g -100% -100% -100% -100% -100% -100% -100%
Proteins 13 g +4% -21% +6% -35% +4% +4% +6% +158%
Salt 0.3 g +8% -65% -1% -72% +10% +12% +14% +150%
Sodium 0.12 g +8% -65% -1% -72% +10% +12% +14% +150%
Nutrition score - France -1 -151% -110% -1,192%
Nutri-Score A -151% -110% -1,192%

Environmental impact

Eco-score

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score formula is subject to change as it is is regularly improved to make it more precise.

Eco-score B
Warning: some information necessary to calculate the Eco-Score with precision is not provided (see the details of the calculation below).

You can edit the product to add the missing information.

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Forest footprint

Forest footprint

Very small forest footprint
Almost no risk of deforestation

0.04 m² per kg of food

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Box Cardboard Recycle

Other information

Preparation: CONSEIL DE PREPARATION : Dans les 15 jours précédant la date limite indiquée sur l'emballage (DCR), ces oeufs doivent être consommés bien cuits en oeuf dur ou en préparation pour pâtisserie cuite. Les jeunes enfants et les personnes à la santé fragile doivent consommer les oeufs bien cuits. Ne lavez pas la coquille des oeufs. Elle serait abîmée et perdrait son rôle de barrière protectrice. C'est également pour cette raison que tout oeuf dont la coquille est fêlée doit être consommé bien cuit. TEMPS DE CUISSON : Mollet 4 MIN - Sur le plat 5 MIN - Omelette 6 MIN - Dur 10 MIN. COMMENT LIRE UN OEUF ? 0 = Mode biologique - 1 = Poules élevées en plein air - 2 = Poules élevées au sol - 3 = Poules élevées en cage - FR = Pays de production (France) - 3 lettres = Identification de l'élevage - 2 chiffres = n° du bâtiment

Data sources

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Product added on by nash
Last edit of product page on by kiliweb.
Product page also edited by asmoth, date-limite-app, elttor, jacob80, jeremy64, manu1400, marmotte73, org-scamark, quechoisir, scamark, yuka.sY2b0xO6T85zoF3NwEKvlldWa_H9mAj-OjnniG-Z4N7eF7PDffpxwofEOKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.