Plat cuisiné cassolette d'escargots – Fleury Michon – 240 g (2 x 120 g)

Nutrition

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  Nutri-Score unknown

  Missing nutrition facts

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  Missing nutrition facts: Energy, Fat, Proteins, Saturated fat, Sodium, Sugars

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    Discover the new Nutri-Score!

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    • Worse score for products containing a lot of salt or sugar
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    What is the Nutri-Score?

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    The Nutri-Score is a logo on the overall nutritional quality of products.

    The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    → Learn more about the Nutri-Score

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  Nutrition facts

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  Nutrition facts	As sold per serving	Compared to: Snails
  Energy	668 kj (161 kcal)
  Fat	13 g
  Saturated fat	7.6 g
  Carbohydrates	2.4 g
  Sugars	0.6 g
  Fiber	?
  Proteins	7.6 g
  Salt	1.2 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	29 %

Ingredients

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  22 ingredients

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  French: Champignons 29%, escargots cuits 25% chair d'ESCARGOTS "Hélix Lucorum", bouillon (eau, sel, mélange d'aromates), eau, CREME fraîche 15%, BEURRE, amidon transformé de riz, chapelure (dont BLE), ail 0.7%, huile d'olive vierge, sel, gélatine de boeuf, arôme naturel (POISSON, LAIT), poudre de LAIT écrémé, persil 0.06%, poivre.

  Allergens: Fish, Gluten, Milk, Molluscs

  • Ingredient information

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    • Mushroom: 29.0%

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    • escargots-cuits-25-chair-d-escargots-helix-lucorum: 18.9% (estimate)

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    • Broth: 18.6% (estimate)

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    • — Water: 11.8% (estimate)

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    • — Salt: 3.4% (estimate)

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    • — Mixed spices: 3.4% (estimate)

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    • Water: 17.7% (estimate)

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    • Fresh cream: 15.0%

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    • Butter: < 2% (estimate)

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    • Modified rice starch: < 2% (estimate)

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    • Breadcrumbs: < 2% (estimate)

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    • — Chapelure de blé: < 2% (estimate)

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    • Garlic: 0.7%

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    • Virgin olive oil: < 2% (estimate)

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    • Salt: < 2% (estimate)

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    • Beef gelatin: < 2% (estimate)

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    • Natural flavouring: < 2% (estimate)

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    • — Natural fish flavouring: < 2% (estimate)

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    • — Natural milk flavouring: < 2% (estimate)

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    • Skimmed milk powder: < 2% (estimate)

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    • Parsley: 0.1%

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    • Pepper: < 2% (estimate)

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Food processing

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  Ultra-processed foods

  4 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • Additive: E14XX - Modified Starch
  • Additive: E428 - Gelatine
  • Ingredient: Flavouring
  • Ingredient: Modified starch

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

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. 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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
  • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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  fr: Champignons 29%, escargots cuits 25% chair d'ESCARGOTS "Hélix Lucorum", bouillon (eau, sel, mélange d'aromates), eau, CREME fraîche 15%, BEURRE, amidon transformé de riz, chapelure (dont BLE), ail 0.7%, huile d'olive vierge, sel, gélatine de boeuf, arôme naturel (POISSON, LAIT), poudre de LAIT écrémé, persil 0.06%, poivre

  1. Champignons -> en:mushroom – vegan: yes – vegetarian: yes – ciqual_food_code: 20010 – percent_min: 29 – percent: 29 – percent_max: 29
  2. escargots cuits 25% chair d'ESCARGOTS "Hélix Lucorum" -> fr:escargots-cuits-25-chair-d-escargots-helix-lucorum – percent_min: 15 – percent_estimate: 18.92 – percent_max: 22.84
  3. bouillon -> en:broth – percent_min: 15 – percent_estimate: 18.64 – percent_max: 22.28
     1. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 5 – percent_estimate: 11.82 – percent_max: 22.28
     2. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 3.41 – percent_max: 11.14
     3. mélange d'aromates -> en:mixed-spices – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 3.41 – percent_max: 7.42666666666667
  4. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 15 – percent_estimate: 17.73 – percent_max: 20.46
  5. CREME fraîche -> en:fresh-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 15 – percent: 15 – percent_max: 13.6666666666667
  6. BEURRE -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0.7 – percent_estimate: 0.705000000000004 – percent_max: 6.5
  7. amidon transformé de riz -> en:modified-rice-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0.7 – percent_estimate: 0.352500000000005 – percent_max: 5.06
  8. chapelure -> en:breadcrumbs – vegan: maybe – vegetarian: maybe – ciqual_food_code: 7500 – percent_min: 0.7 – percent_estimate: 0.176250000000002 – percent_max: 4.1
     1. dont BLE -> fr:chapelure-de-ble – vegan: maybe – vegetarian: maybe – ciqual_food_code: 7500 – percent_min: 0.7 – percent_estimate: 0.176250000000002 – percent_max: 4.1
  9. ail -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0.7 – percent: 0.7 – percent_max: 0.7
  10. huile d'olive vierge -> en:virgin-olive-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_proxy_food_code: 17270 – percent_min: 0.06 – percent_estimate: 0.03 – percent_max: 0.7
  11. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0.06 – percent_estimate: 0.0149999999999994 – percent_max: 0.7
  12. gélatine de boeuf -> en:beef-gelatin – vegan: no – vegetarian: no – percent_min: 0.06 – percent_estimate: 0.00749999999999915 – percent_max: 0.7
  13. arôme naturel -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0.06 – percent_estimate: 0.00375000000000256 – percent_max: 0.7
      1. POISSON -> en:natural-fish-flavouring – vegan: no – vegetarian: no – percent_min: 0 – percent_estimate: 0.00187500000000128 – percent_max: 0.7
      2. LAIT -> en:natural-milk-flavouring – vegan: no – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00187500000000128 – percent_max: 0.35
  14. poudre de LAIT écrémé -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0.06 – percent_estimate: 0.00187500000000426 – percent_max: 0.7
  15. persil -> en:parsley – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11014 – percent_min: 0.06 – percent: 0.06 – percent_max: 0.06
  16. poivre -> en:pepper – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11015 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.06

Carbon footprint

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  Equal to driving 2.7 km in a petrol car

  527 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Snail in parsley butter, cooked (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	68.5 %
  Processing	10.2 %
  Packaging	7.9 %
  Transportation	6.2 %
  Distribution	1.8 %
  Consumption	5.3 %

Packaging

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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