TOQUE DU CHEF
4 Coquilles aux noix de saint Jacques à la bretonnes
360 g
BARCODE:20466893
PACKAGER CODE:FR 22.182.001 EC
CATEGORIES:Seafood, Snacks, Salty Snacks, Appetizers, Frozen Foods, Meals, Mollusc, Scallop, Frozen Ready Made Meals, Scallops With Coral, Frozen Scallops With Coral, Frozen Snacks And Starters, St Jacques Shells
LABELS:Green Dot
PACKAGING:Plastic, Bag, Frozen
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 19
Nutrient levels
Fat in moderate quantity (9.4%)
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 high quantity (6.2%)
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 (3%)
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 (0.97%)
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 label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Frozen scallops with coral |
|---|---|---|
| Energy | ~ 578.999992370608 kJ (141 kcal) | 502.886 kJ (121 kcal) (+15%) |
| Fat | 9.3999996185303 g | 6.595 g (+43%) |
| Saturated fat | 6.1999998092651 g | 4.338 g (+43%) |
| Carbohydrates | 7.8000001907349 g | 7.215 g (+8%) |
| Sugars | 3 g | 1.885 g (+59%) |
| Dietary fiber | ? | ? |
| Proteins | 5.8000001907349 g | 7.394 g (-22%) |
| Salt | 0.97000002861023 g | 0.834 g (+16%) |
| Sodium | 0.388 g | 0.333 g (+17%) |
| Fruits, vegetables and legumes | ~ 19.45875 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 578.999992370608 kJ (141 kcal) | ? (141 kcal) | ? |
| Fat | 9.3999996185303 g | 9.3999996185303 g | ? |
| Saturated fat | 6.1999998092651 g | 6.1999998092651 g | ? |
| Carbohydrates | 7.8000001907349 g | 7.8000001907349 g | ? |
| Sugars | 3 g | 3 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 5.8000001907349 g | 5.8000001907349 g | ? |
| Salt | 0.97000002861023 g | 0.97000002861023 g | ? |
| Sodium | 0.388 g | 0.388 g | ? |
| Fruits, vegetables and legumes | ~ 19.45875 % | ? | ~ 19.45875 % |
Serving size
90 g
Ingredients
Ingredients image
Ingredients list
Eau, 20 % noix de Saint-Jacques, 15,4 % champignons de Paris (sulfites), 11,9 % crème fraîche (lait), 6 % vin blanc (sulfites), amidon modifié de maïs, 3,3 % chapelure (farine de blé, farine de blé complète, levure, sel), 3 % échalotes, 2,8 % beurre (lait), 1,8 % Cognac, arômes naturels (contient du poissons), poudre de lait, vinaigre de vin blanc, farine de blé, ail, sel, poudre de champignons (jus concentré de champignons, maltodextrine), 0,08 % persil, concentré de tomates, curcuma.
Ingredient information
Water
25.93% (estimate)
Scallop
20.0%
Cultivated Mushroom
15.4%
Fresh Cream
11.9%
White Wine
6.0%
Modified Corn Starch
4.65% (estimate)
Breadcrumbs
3.3%
Wheat Flour
2.06% (estimate)
Whole Wheat Flour
0.62% (estimate)
Yeast
0.31% (estimate)
Salt
0.31% (estimate)
Shallot
3.0%
Butter
2.8%
Cognac
1.8%
Natural Flavouring
0.94% (estimate)
Milk Powder
0.94% (estimate)
White Wine Vinegar
0.94% (estimate)
Wheat Flour
0.94% (estimate)
Garlic
0.77% (estimate)
Salt
0.38% (estimate)
Mushroom Powder
0.19% (estimate)
Concentrated Mushroom Juice
0.1% (estimate)
Maltodextrin
0.1% (estimate)
Parsley
0.08%
Tomato Concentrate
0.02% (estimate)
Turmeric
0.02% (estimate)
Allergens
FishGlutenMilkMolluscsSulphur Dioxide And Sulphites
Traces
CeleryCrustaceansEggsMustardNutsSesame SeedsSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
No
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Ingredients
Flavouring
Ingredients
Maltodextrin
Ingredients
Modified Starch
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E14XX - Modified StarchEmulsifierStabiliserThickener
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Scallop, with coral, raw • Score: 23/100Life-cycle reference
Category: Scallop, with coral, raw
PEF environmental score: 1.33
Climate change impact: 9.89 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Scallop, with coral, raw. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Scallop, with coral, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 72.7 % |
| Processing | 5.7 % |
| Packaging | 1.5 % |
| Transportation | 18.1 % |
| Distribution | 0.7 % |
| Consumption | 1.4 % |
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 8/100Final score breakdown
Life cycle analysis score: 23
Sum of bonuses and maluses: -15
Final score: 8/100
Carbon footprint
Carbon footprint
Equivalent to driving 5.1 km in a petrol car.
989 g CO2e per 100g of product.
Reference category: Scallop, with coral, raw.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Scallop, with coral, raw. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Scallop, with coral, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 54.4 % |
| Processing | 12.1 % |
| Packaging | 3.1 % |
| Transportation | 29.4 % |
| Distribution | 0.4 % |
| Consumption | 0.5 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| BAG | Plastic | Unknown | High |
Declared packaging
Plastic, Bag, Frozen
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Forest Footprint not computed
Potential deforestation risk but not yet computed.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint not computed
Potential deforestation risk but not yet computed.
Deforestation risk details
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
fresh cream
butter
milk powder
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on November 28, 2016 at 6:06:18 PM UTC by openfoodfacts-contributors .
Last edit on March 17, 2026 at 5:48:29 AM UTC by new-nutrition-bot .
Product page also edited by beniben, date-limite-app, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, yuka.SG84blA3UTlsUDRTdWNFNTB5eVAzSTFybUx5bWJHcVNCTGN4SUE9PQ, yuka.V49_BYevHZcTJ8T14ZhlzBSFOOLFX9kBHlwJoQ, yuka.VklZTUdyaGNodEFFd2ZZNjJ3ekh4b3gvL01LYlVHMlBHN0U3SUE9PQ, yuka.WTVJL1Q1NHVxdjBOeXZFR29qbnB5NDFOOTVDelEyS3VjdU1lSWc9PQ, yuka.ZUlFZEZmb3dvdHNqdU0wbTd4bjYxc2hjMnJHUUFGT1lOZlE3SVE9PQ.