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Cordon bleu de volaille - Corico

Cordon bleu de volaille - Corico

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Barcode: 3378740534787 (EAN / EAN-13)

Brands: Corico

Categories: Meats and their products, Meat preparations, Breaded products, Cordons bleus, Poultry cordons bleus

Labels, certifications, awards: French meat, French poultry

Countries where sold: France

Matching with your preferences

Health

Ingredients

23 ingredients

: CORDON BLEU DE DINDE CUIT Conditionne sous atmosphere protectr v01.A1ue Viande de dindo tragtgg gn salaison. fourrea au jambon de dind F g N fromaqo fondu. panee 't cuite. fl consommer immedlatement apres ouver ur Ingrodtonts(a La mise oeuvrg)Niande dB dinde traitee en salaison 5570 (Viande dg dinde 5/7..peau de de Panure de et paprika).oambon do dindo cutt gout fume 107.(viande rouae de dinde de maïs, doxtrose,set.arome dg fumee.stabiLlsan1s:E450 et E451,conservateur E250). fROt1flGE fondu de de ecre - epaisslssant E407.amidon modifie de pomme de terre et de maïs,acidifiant (330) Hutte de tournesol. Fabrique dans un atelier utilisant du soja. Bnalyse nutritionnelle moyenne pour 100g Dinde origine France - Energie : 1006KJ/

Allergens: Milk

Traces: Soybeans

Food processing

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

Additive: E450 - Diphosphates

Additive: E451 - Triphosphates
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

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E451 - Triphosphates

Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:cordon-bleu-de-dinde-cuit-conditionne-sous-atmosphere-protectr-v01-a1ue-viande-de-dindo-tragtgg-gn-salaison, fr:fourrea-au-jambon-de-dind-f-g-n-fromaqo-fondu, fr:panee-t-cuite, fr:fl-consommer-immedlatement-apres-ouver-ur-ingrodtonts, fr:a-la-mise-oeuvrg, fr:niande-db-dinde-traitee-en-salaison-5570, fr:viande-dg-dinde-5, fr:7-peau-de-de-panure-de-et-paprika, fr:oambon-do-dindo-cutt-gout-fume-107, fr:viande-rouae-de-dinde-de-mais, fr:doxtrose, fr:set-arome-dg-fumee-stabillsan1s, fr:frot1flge-fondu-de-de-ecre, fr:epaisslssant-e407-amidon-modifie-de-pomme-de-terre-et-de-mais, fr:330, fr:hutte-de-tournesol, fr:energie, fr:1006kj
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: fr:cordon-bleu-de-dinde-cuit-conditionne-sous-atmosphere-protectr-v01-a1ue-viande-de-dindo-tragtgg-gn-salaison, fr:fourrea-au-jambon-de-dind-f-g-n-fromaqo-fondu, fr:panee-t-cuite, fr:fl-consommer-immedlatement-apres-ouver-ur-ingrodtonts, fr:a-la-mise-oeuvrg, fr:niande-db-dinde-traitee-en-salaison-5570, fr:viande-dg-dinde-5, fr:7-peau-de-de-panure-de-et-paprika, fr:oambon-do-dindo-cutt-gout-fume-107, fr:viande-rouae-de-dinde-de-mais, fr:doxtrose, fr:set-arome-dg-fumee-stabillsan1s, fr:frot1flge-fondu-de-de-ecre, fr:epaisslssant-e407-amidon-modifie-de-pomme-de-terre-et-de-mais, fr:330, fr:hutte-de-tournesol, fr:energie, fr:1006kj
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

Vegetarian status unknown
Unrecognized ingredients: fr:cordon-bleu-de-dinde-cuit-conditionne-sous-atmosphere-protectr-v01-a1ue-viande-de-dindo-tragtgg-gn-salaison, fr:fourrea-au-jambon-de-dind-f-g-n-fromaqo-fondu, fr:panee-t-cuite, fr:fl-consommer-immedlatement-apres-ouver-ur-ingrodtonts, fr:a-la-mise-oeuvrg, fr:niande-db-dinde-traitee-en-salaison-5570, fr:viande-dg-dinde-5, fr:7-peau-de-de-panure-de-et-paprika, fr:oambon-do-dindo-cutt-gout-fume-107, fr:viande-rouae-de-dinde-de-mais, fr:doxtrose, fr:set-arome-dg-fumee-stabillsan1s, fr:frot1flge-fondu-de-de-ecre, fr:epaisslssant-e407-amidon-modifie-de-pomme-de-terre-et-de-mais, fr:330, fr:hutte-de-tournesol, fr:energie, fr:1006kj
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: CORDON BLEU DE DINDE CUIT Conditionne sous atmosphere protectr v01.A1ue Viande de dindo tragtgg gn salaison, fourrea au jambon de dind F g N fromaqo fondu, panee 't cuite, fl consommer immedlatement apres ouver ur Ingrodtonts (a La mise oeuvrg), Niande dB dinde traitee en salaison 5570 (Viande dg dinde 5, 7.peau de de Panure de et paprika), oambon do dindo cutt gout fume 107 (viande rouae de dinde de maïs, doxtrose, set.arome dg fumee.stabiLlsan1s (e450), e451, conservateur (e250)), fROt1flGE fondu de de ecre, epaisslssant e407.amidon modifie de pomme de terre et de maïs, acidifiant (330), Hutte de tournesol, Energie (1006KJ)
CORDON BLEU DE DINDE CUIT Conditionne sous atmosphere protectr v01.A1ue Viande de dindo tragtgg gn salaison -> fr:cordon-bleu-de-dinde-cuit-conditionne-sous-atmosphere-protectr-v01-a1ue-viande-de-dindo-tragtgg-gn-salaison - percent_min: 9.09090909090909 - percent_max: 100

fourrea au jambon de dind F g N fromaqo fondu -> fr:fourrea-au-jambon-de-dind-f-g-n-fromaqo-fondu - percent_min: 0 - percent_max: 50

panee 't cuite -> fr:panee-t-cuite - percent_min: 0 - percent_max: 33.3333333333333

fl consommer immedlatement apres ouver ur Ingrodtonts -> fr:fl-consommer-immedlatement-apres-ouver-ur-ingrodtonts - percent_min: 0 - percent_max: 25

a La mise oeuvrg -> fr:a-la-mise-oeuvrg - percent_min: 0 - percent_max: 25

Niande dB dinde traitee en salaison 5570 -> fr:niande-db-dinde-traitee-en-salaison-5570 - percent_min: 0 - percent_max: 20

Viande dg dinde 5 -> fr:viande-dg-dinde-5 - percent_min: 0 - percent_max: 20

7.peau de de Panure de et paprika -> fr:7-peau-de-de-panure-de-et-paprika - percent_min: 0 - percent_max: 10

oambon do dindo cutt gout fume 107 -> fr:oambon-do-dindo-cutt-gout-fume-107 - percent_min: 0 - percent_max: 16.6666666666667

viande rouae de dinde de maïs -> fr:viande-rouae-de-dinde-de-mais - percent_min: 0 - percent_max: 16.6666666666667

doxtrose -> fr:doxtrose - percent_min: 0 - percent_max: 8.33333333333333

set.arome dg fumee.stabiLlsan1s -> fr:set-arome-dg-fumee-stabillsan1s - percent_min: 0 - percent_max: 5.55555555555556

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

conservateur -> en:preservative - percent_min: 0 - percent_max: 3.33333333333333

e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

fROt1flGE fondu de de ecre -> fr:frot1flge-fondu-de-de-ecre - percent_min: 0 - percent_max: 14.2857142857143

epaisslssant e407.amidon modifie de pomme de terre et de maïs -> fr:epaisslssant-e407-amidon-modifie-de-pomme-de-terre-et-de-mais - percent_min: 0 - percent_max: 12.5

acidifiant -> en:acid - percent_min: 0 - percent_max: 11.1111111111111

330 -> fr:330 - percent_min: 0 - percent_max: 11.1111111111111

Hutte de tournesol -> fr:hutte-de-tournesol - percent_min: 0 - percent_max: 10

Energie -> fr:energie - percent_min: 0 - percent_max: 9.09090909090909

1006KJ -> fr:1006kj - percent_min: 0 - percent_max: 9.09090909090909
en:meat -> en:meat

en:poultry -> en:poultry

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 12, rounded value: 12)

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

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

Negative points: 11

Energy: 3 / 10 (value: 1008, rounded value: 1008)

Sugars: 0 / 10 (value: 1.7, rounded value: 1.7)

Saturated fat: 3 / 10 (value: 3.9, rounded value: 3.9)

Sodium: 5 / 10 (value: 480, rounded value: 480)

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

Nutritional score: (11 - 0)

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

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 moderate quantity (3.9%)
  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 (1.7%)
  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 (1.2%)
  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: Poultry cordons bleus
Energy	1,008 kj (241 kcal)	-3%
Fat	15 g	-4%
Saturated fat	3.9 g	-3%
Carbohydrates	13 g	-6%
Sugars	1.7 g	+19%
Fiber	?
Proteins	12 g	-2%
Salt	1.2 g	-8%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score E - Very high environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

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

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: D (Score: 37/100)

Category: Escalope cordon bleu (topped with a ham slice and Gruyere sauce)

PEF environmental score: 0.81 (the lower the score, the lower the impact)
including impact on climate change: 6.21 kg CO2 eq/kg of product

Stage	Impact
Agriculture	76.4 %
Processing	13.3 %
Packaging	2.2 %
Transportation	2.7 %
Distribution	1.1 %
Consumption	4.2 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

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

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: E (Score: 17/100)
Product: Cordon bleu de volaille - Corico

Life cycle analysis score: 37
Sum of bonuses and maluses: -20

Final score: 17/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 3.2 km in a petrol car

621 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Escalope cordon bleu (topped with a ham slice and Gruyere sauce) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	72.8 %
Processing	16.2 %
Packaging	4.5 %
Transportation	4.4 %
Distribution	0.6 %
Consumption	1.5 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

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

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Data sources

Product added on November 11, 2017, 12:40:25 PM CET by kiliweb
Last edit of product page on June 8, 2023, 12:40:08 PM CEST by segundo.
Product page also edited by openfoodfacts-contributors, quentinbrd, tacite-mass-editor, youplaboum, yuka.HK8dLOelL_AINvXY6KYP4jucCPb9Ms5FClwToQ, yuka.WnBJQ083VUd2K0lOeHZBWjJTTG4wOWRKNHJhSlFHZXlHY1lXSWc9PQ.

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

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Cordon bleu de volaille - Corico