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2 Gâteaux de foie de volaille sauce fiancière - Patrick Verrière - 0,480 kg

2 Gâteaux de foie de volaille sauce fiancière - Patrick Verrière - 0,480 kg

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Barcode: 3760024686334 (EAN / EAN-13)

Common name: Cuisine Traditionnelle

Quantity: 0,480 kg

Packaging: Plastic, Fresh, Tray

Brands: Patrick Verrière

Categories: Meats and their products, Meals, Meals with meat, Poultry meals, Refrigerated foods, Refrigerated meals

Labels, certifications, awards: No preservatives, Made in France, No colorings, fr:Maître Artisan

Manufacturing or processing places: France

Traceability code: FR 42.256.001 CE - Saint-Marcellin-en-Forez (Loire, France)

Stores: Carrefour

Countries where sold: France

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Health

Ingredients

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    26 ingredients


    : Gâteau 50 % : foie de volaille (origine France) 15 %, LAIT reconstitué, gorge de porc (origine France), ŒUF, farine de BLÉ, oignon, BEURRE (colorant : béta-carotène), persil, huile de tournesol, eau, sel, sucre, levure, épices. Sauce 50 % : eau, champignon de Paris, concentré de tomate, farine de BLÉ, huile de tournesol, BEURRE, sel, poivre.
    Allergens: Eggs, Gluten, Milk

Food processing

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    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Ingredient: Colour

    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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Poultry liver, Milk, fr:Gorge de porc, Egg, Butter, Butter
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : Gâteau 50% (foie de volaille 15%), LAIT, gorge de porc, ŒUF, farine de BLÉ, oignon, BEURRE (colorant (béta-carotène)), persil, huile de tournesol, eau, sel, sucre, levure, épices, Sauce 50% (eau), champignon de Paris, concentré de tomate, farine de BLÉ, huile de tournesol, BEURRE, sel, poivre
    1. Gâteau -> en:cake - percent: 50
      1. foie de volaille -> en:poultry-liver - vegan: no - vegetarian: no - percent: 15
    2. LAIT -> en:milk - vegan: no - vegetarian: yes
    3. gorge de porc -> fr:gorge-de-porc - vegan: no - vegetarian: no
    4. ŒUF -> en:egg - vegan: no - vegetarian: yes
    5. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes
    6. oignon -> en:onion - vegan: yes - vegetarian: yes
    7. BEURRE -> en:butter - vegan: no - vegetarian: yes
      1. colorant -> en:colour
        1. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    8. persil -> en:parsley - vegan: yes - vegetarian: yes
    9. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    10. eau -> en:water - vegan: yes - vegetarian: yes
    11. sel -> en:salt - vegan: yes - vegetarian: yes
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes
    13. levure -> en:yeast - vegan: yes - vegetarian: yes
    14. épices -> en:spice - vegan: yes - vegetarian: yes
    15. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent: 50
      1. eau -> en:water - vegan: yes - vegetarian: yes
    16. champignon de Paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes
    17. concentré de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes
    18. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes
    19. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    20. BEURRE -> en:butter - vegan: no - vegetarian: yes
    21. sel -> en:salt - vegan: yes - vegetarian: yes
    22. poivre -> en:pepper - vegan: yes - vegetarian: yes

Nutrition

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    Average 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: 1

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 9.6, rounded value: 9.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.953125, rounded value: 2)

    Negative points: 8

    • Energy: 2 / 10 (value: 682, rounded value: 682)
    • Sugars: 0 / 10 (value: 2.3, rounded value: 2.3)
    • Saturated fat: 3 / 10 (value: 4, rounded value: 4)
    • Sodium: 3 / 10 (value: 360, rounded value: 360)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (8 - 5)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Refrigerated meals
    Energy 682 kj
    (163 kcal)
    -5%
    Fat 9.7 g +12%
    Saturated fat 4 g +51%
    Carbohydrates 9.3 g -37%
    Sugars 2.3 g +6%
    Fiber ?
    Proteins 9.6 g +37%
    Salt 0.9 g -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.953 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by consus-france, openfoodfacts-contributors, packbot, sebleouf, yuka.UmFJUlMvZ3JqUGMzdWZJUTNnLzY4ODFwbjhDelJ6K1FFZlZKSUE9PQ, yuka.V29JNktZUUZxZDQ2dVBabjV3cm53UGQvNXJTTkIxR0ZBdnNQSWc9PQ.

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