Belle France
Tarte aux.poireaux Garnie à la crème fraîche
260 g (2 x 130 g)
BARCODE:3258561468235
COMMON NAME:tartelette aux poirreau
PACKAGER CODE:EMB 38449A
CATEGORIES:Meals, Pizzas Pies And Quiches, Salted Pies, Pies, Quiches, Refrigerated Foods, Refrigerated Meals, Leek Quiche
LABELS:Vegetarian, Green Dot
PACKAGING:Plastic
ORIGIN:-
MANUFACTURING:-
WEBSITE:-
COUNTRIES:France
STORES:Coccinelle
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: 26
Nutrient levels
Fat in moderate quantity (13%)
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 (6.7%)
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 (0.73%)
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: Leek quiche |
|---|---|---|
| Energy | 956 kJ (229 kcal) | 934.099 kJ (227 kcal) (+2%) |
| Fat | 13 g | 12.965 g (~0%) |
| Saturated fat | 6.7 g | 6.983 g (-4%) |
| Carbohydrates | 21 g | 20.151 g (+4%) |
| Sugars | 1.7 g | 2.365 g (-28%) |
| Dietary fiber | 2 g | ? |
| Proteins | 6 g | 6.144 g (-2%) |
| Salt | 0.73 g | 0.888 g (-18%) |
| Sodium | 0.292 g | 0.355 g (-18%) |
| Fruits, vegetables and legumes | ~ 26 % | ? |
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 | 956 kJ (229 kcal) | 956 kJ (229 kcal) | ? |
| Fat | 13 g | 13 g | ? |
| Saturated fat | 6.7 g | 6.7 g | ? |
| Carbohydrates | 21 g | 21 g | ? |
| Sugars | 1.7 g | 1.7 g | ? |
| Dietary fiber | 2 g | 2 g | ? |
| Proteins | 6 g | 6 g | ? |
| Salt | 0.73 g | 0.73 g | ? |
| Sodium | 0.292 g | 0.292 g | ? |
| Fruits, vegetables and legumes | ~ 26 % | ? | ~ 26 % |
Serving size
Une tarte 130 g
Ingredients
Ingredients image
Ingredients list
Garniture:poireau (26%), ceuf, eau, crème (5,7%). (blé), sel, épices. Pâte brisée (39%): farine de blé, margarine [huiles emmental (3%). lait en poudre (2,1%), amidon transformé, amidon végétales (palme et colza). eau, émulsifiant:E471, acidifiant: E330]. eau, eoxuf, sel.
Ingredient information
Filling
50% (estimate)
Leek
26.0%
Ceuf
25% (estimate)
Water
12.5% (estimate)
Cream
5.7%
Wheat
5.7% (estimate)
Salt
3.4% (estimate)
Spice
1.7% (estimate)
Shortcrust Dough
39.0%
Wheat Flour
1.7% (estimate)
Emmental
3.0%
Milk Powder
2.1%
Allergens
EggsGlutenMilk
Ingredients analysis
Palm oil free
No
Contains ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:ceuf, fr:eoxuf
Vegetarian
Yes
No non-vegetarian ingredients.
Unrecognized: fr:ceuf, fr:eoxuf
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E471 - Mono- and diglycerides of fatty acids
Ingredients
Emulsifier
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.
E330 - Citric acidAntioxidantSequestrant
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.
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
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
Leek tart or pie • Score: 70/100Life-cycle reference
Category: Leek tart or pie
PEF environmental score: 0.35
Climate change impact: 2.89 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Leek tart or pie. 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: Leek tart or pie. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 54.9 % |
| Processing | 12.2 % |
| Packaging | 13.4 % |
| Transportation | 6.3 % |
| Distribution | 2.8 % |
| Consumption | 10.4 % |
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.
Threatened species risk
Contains ingredients that may threaten species or ecosystems, such as palm oil.
Packaging impact
Packaging with a medium impact
Malus: -11
Packaging score: -10
Green-Score for this product
Green-Score for this product
Final score: 44/100Final score breakdown
Life cycle analysis score: 70
Sum of bonuses and maluses: -26
Final score: 44/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.5 km in a petrol car.
289 g CO2e per 100g of product.
Reference category: Leek tart or pie.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Leek tart or pie. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Leek tart or pie. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 61.2 % |
| Processing | 8.0 % |
| Packaging | 15.9 % |
| Transportation | 10.1 % |
| Distribution | 1.4 % |
| Consumption | 3.3 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -11
Packaging score: -10
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 Tray | Plastic | Discard | High |
| 1 Film | Plastic | Discard | High |
Declared packaging
Plastic
Transportation
Manufacturing locations
-
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
Low risk of deforestation
Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.
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 grade:
B
Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.
Total Forest Footprint:
0.015
m² per kg of food
Deforestation risk details
Palm oil
Primary ingredient grade: B
Primary ingredient: 0.000 m² per kg of food
Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s.
Ingredients requiring soy
The Forest Footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation
Primary ingredient grade: B
Total Forest Footprint: 0.014 m² per kg of food
Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon.
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
cream
emmental
milk powder
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
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 May 24, 2017 at 5:53:21 PM UTC by kiliweb .
Last edit on March 16, 2026 at 11:43:19 PM UTC by new-nutrition-bot .
Product page also edited by beniben, bessheron, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, segundo, yuka.KOpAPsa7EP1-QMCI1qUU8GTrH9vxEfFkGnAvow, yuka.XehbLsG2Avd_Q_Pc6ohlzT2mFOTEU-UBHCYTog, yuka.ZUw4ZEs2UmFnc1FQcThjendqN1kxL05jN2JLT2VXMmRlck5QSUE9PQ.