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Rouge de Volaille - Al Jadid - 850 g

Rouge de Volaille - Al Jadid - 850 g

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Barcode: 3760114530356 (EAN / EAN-13)

Common name: Préparation féculée cuite à base de 74% cuisse de poulet. :

Quantity: 850 g

Packaging: Plastic, Fresh

Brands: Al Jadid

Categories: Meats, Prepared meats, Meat preparations

Labels, certifications, awards: Green Dot, Halal, Made in France, Products for professional use, fr:A Votre Service, fr:Sans Viande Séparée Mécaniquement

Manufacturing or processing places: France

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    23 ingredients


    French: 74 % cuisse de poulet, eau, 6% fécule de pomme de terre, dextrose, protéines de soja, stabilisants : E452, E451 , E450, sel, exhausteur de goût : E621, gélifiant : E407, sucre, arômes (soja et céleri), antioxygène : E301 , sel nitrité, colorant : rouge de betterave.
    Allergens: Celery, Soybeans

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: E162 - Beetroot red
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose

    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

  • E162 - Beetroot red


    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia
  • 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
  • E301 - Sodium ascorbate


    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • 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
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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


    cuisse de poulet 74%, eau, fécule de pomme de terre 6%, dextrose, protéines de _soja_, stabilisants (e452), e451, e450, sel, exhausteur de goût (e621), gélifiant (e407), sucre, arômes (_soja_, _céleri_), antioxygène (e301), sel nitrité, colorant (rouge de betterave)
    1. cuisse de poulet -> en:chicken-thigh - vegan: no - vegetarian: no - percent_min: 74 - percent: 74 - percent_max: 74
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 20
    3. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    5. protéines de _soja_ -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    8. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    9. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    10. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 2.5
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2.22222222222222
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.81818181818182
      1. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
      2. _céleri_ -> en:celery - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.909090909090909
    14. antioxygène -> en:antioxidant - percent_min: 0 - percent_max: 1.66666666666667
      1. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    15. sel nitrité -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
    16. colorant -> en:colour - percent_min: 0 - percent_max: 1.42857142857143
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143

Nutrition

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    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: 27.37, rounded value: 27.37)
    • 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: 14

    • Energy: 2 / 10 (value: 678, rounded value: 678)
    • Sugars: 0 / 10 (value: 0.07, rounded value: 0.1)
    • Saturated fat: 2 / 10 (value: 2.75, rounded value: 2.8)
    • Sodium: 10 / 10 (value: 1872, rounded value: 1872)

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

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sugars in low quantity (0.07%)


    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.
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    Salt in high quantity (4.68%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Meat preparations
    Energy 678 kj
    (162 kcal)
    -23%
    Fat 8.53 g -26%
    Saturated fat 2.75 g -18%
    Carbohydrates 8.22 g +5%
    Sugars 0.07 g -94%
    Fiber ?
    Proteins 27.37 g +70%
    Salt 4.68 g +191%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Carbon footprint from meat or fish 362.6 g
Serving size: serving

Environment

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, mrhalal, openfoodfacts-contributors, yuka.U3A4QUNQZ3ZqTkFnbE1JQXh4VHMxdnQ1NnMrcFdXeVlDOEVnSVE9PQ.

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