ProductsBistro ViteSalade de pâtes jambon et crudités

Bistro Vite

Salade de pâtes jambon et crudités

Name: Salade de pâtes jambon et crudités
Brand: Bistro Vite

250 g

BARCODE:26019444

COMMON NAME:Salade composée

CATEGORIES:Meals, Pasta Dishes, Prepared Salads, Meals With Meat, Pasta Salads, Poultry Meals, Salads With Meat, Meals With Chicken, Pasta Salad With Meat, Pasta Salad With Chicken, Salade De Pates Jambon Et Crudites

LABELS:French Meat, French Pork, Nutriscore, Nutriscore Grade B, Jambon De Porc Origine France

PACKAGING:Plastic

COUNTRIES:France

STORES:Aldi La Chapelle,Aldi,Aldi Agen

Health

Nutrition

Nutri-Score

Average nutritional quality

Nutri-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: 118

Nutrient levels

Fat in moderate quantity (7.9%)

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

Saturated fat in low quantity (1.4%)

Sugars in low quantity (1.4%)

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 (0.7%)

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: Pasta salad with chicken
Energy	650 kJ (156 kcal)	645.772 kJ (155 kcal) (+1%)
Fat	7.9 g	7.286 g (+8%)
Saturated fat	1.4 g	1.22 g (+15%)
Carbohydrates	13 g	14.399 g (-10%)
Sugars	1.4 g	2.151 g (-35%)
Dietary fiber	1.8 g	?
Proteins	7.2 g	6.849 g (+5%)
Salt	0.7 g	0.702 g (~0%)
Sodium	0.28 g	0.281 g (~0%)
Fruits, vegetables and legumes	~ 30.4 %	?

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	650 kJ (156 kcal)	650 kJ (156 kcal)	?
Fat	7.9 g	7.9 g	?
Saturated fat	1.4 g	1.4 g	?
Carbohydrates	13 g	13 g	?
Sugars	1.4 g	1.4 g	?
Dietary fiber	1.8 g	1.8 g	?
Proteins	7.2 g	7.2 g	?
Salt	0.7 g	0.7 g	?
Sodium	0.28 g	0.28 g	?
Fruits, vegetables and legumes	~ 30.4 %	?	~ 30.4 %

Serving size

250g

Ingredients

Ingredients image

Ingredients list

Salade composée 88% : pâte alimentaire fusilli cuites 34,8% (eau, semoule de blé dur), salades vertes mélangées 20% (laitue et chicorée), emmental 10%, jambon cuit supérieur 10% [jambon de porc 9,3% (origine : France), sel, dextrose, arôme naturel, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium], tomates cerises 6%, carottes 6%, huile de colza, persil, sel. Sauce fromage blanc et fines herbes 12% : huile de colza, fromage blanc 0% de matière grasses 3,3%, eau, vinaigre d'alcool, ciboulette 0,3%, sel, moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel, antioxydant : disulfite de potassium, acidifiant : acide citrique), jaune d'œuf, amidon transformé de pomme de terre, sucre, persil 0,1%, conservateur : sorbate de potassium.

Ingredient information

Salade Composee

88.0%

Pate Alimentaire Fusilli Cuites

34.8%

Water

53.2% (estimate)

Durum Wheat Semolina

6% (estimate)

Salades Vertes Melangees

20.0%

Lettuce

3% (estimate)

Chicory

3% (estimate)

Emmental

10.0%

Superior Cooked Ham

10.0%

Ham

9.3%

Cherry Tomato

6.0%

Carrot

6.0%

Sauce Fromage Blanc

12.0%

Herb

12.0%

Fromage Blanc 0 De Matiere Grasses

3.3%

Chives

0.3%

Parsley

0.1%

Added sugars

Contains added sugars (0%) Added sugars: dextrose, sugar Quantity of added sugars: 0%

Allergens

EggsGlutenMilkMustard

Traces

CeleryCrustaceansFishNutsSesame SeedsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:pate-alimentaire-fusilli-cuites, fr:sauce-fromage-blanc, fr:fromage-blanc-0-de-matiere-grasses

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:pate-alimentaire-fusilli-cuites, fr:sauce-fromage-blanc, fr:fromage-blanc-0-de-matiere-grasses

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Ingredients

Dextrose

Ingredients

Flavouring

Ingredients

Glucose

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

No additive description is available yet.

Open additive page

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E224 - Potassium metabisulphite EFSA overexposure risk: highAntioxidantPreservative

POTASSIUM METABISULFITE, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant.

Open additive page Source

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

Sodium nitrite (E250) is a salt used for curing and preserving meat products.

It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

Open additive page Source

E316 - sodium erythorbate EFSA overexposure risk: noAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About 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

Prepared pasta salad, with vegetable, meat or fish • Score: 49/100

Life-cycle reference

Category: Prepared pasta salad, with vegetable, meat or fish PEF environmental score: 0.56 Climate change impact: 4.27 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Prepared pasta salad, with vegetable, meat or fish. 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: Prepared pasta salad, with vegetable, meat or fish. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	48.6 %
Processing	12.8 %
Packaging	30.6 %
Transportation	7.0 %
Distribution	0.6 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Green-Score for this product

Final score: 33/100

Final score breakdown

Life cycle analysis score: 49 Sum of bonuses and maluses: -16 Final score: 33/100

Carbon footprint

Equivalent to driving 2.2 km in a petrol car. 427 g CO2e per 100g of product. Reference category: Prepared pasta salad, with vegetable, meat or fish. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Prepared pasta salad, with vegetable, meat or fish. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Prepared pasta salad, with vegetable, meat or fish. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	39.3 %
Processing	15.1 %
Packaging	33.3 %
Transportation	11.6 %
Distribution	0.4 %
Consumption	0.2 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging components

Shape	Material	Recycling	Impact
1 Tray	Plastic	Unknown	High
1 Sleeve	Cardboard	Unknown	Low

Declared packaging

Plastic

Transportation

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	100 %	High
France	0 %	High

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG Yolk	Oeufs Importés	0.00 %	0.00

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 August 18, 2017 at 2:59:58 PM UTC by nutripat .

Last edit on March 17, 2026 at 10:08:05 AM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, desan, foodvisor, kiliweb, laura-chaud, martyml, new-nutrition-bot, nutripat, openfoodfacts-contributors, packbot, patplas, quechoisir, quentinbrd, roboto-app, teolemon, yuka.VDRNOEQ0RTRxdkJVbi8xZ29RakhvUDEvNjY2RkFqK01MOG83SUE9PQ, yuka.WmFVWkhQZ2xpZEl5Z2NFWHJqVEwxWU43MzVxUVpXeXhFN3NYSVE9PQ, yuka.YVlFaE03WTcvdlltaGYxaHh5SEZwTlVvM3BTS2NEdnVDc1l4SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmFtUNvfvTTLLx35sEaE1_OyDM3IStds-ajnGKo, yuka.sY2b0xO6T85zoF3NwEKvlmhmVOL4hzPACzH6vRCol42yBbbTXO5L_aPLIqs, yuka.sY2b0xO6T85zoF3NwEKvlnN_dP_gvGzZOx_UgBaCyNSVDrvTQelz5JD4PKg.

View on Open Food Facts