Royal Bernard
6 saucisses nature
300 g
BARCODE:3276280086868
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Poultries, Sausages, Poultry Sausages, Saucisse A Cuire
LABELS:French Meat, No Preservatives, French Poultry, Green Dot
PACKAGING:Fresh, En Barquette
ORIGIN:Viande De Volaille Origine France
MANUFACTURING:Drôme
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutrient levels
Fat in moderate quantity (19%)
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 (7.5%)
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 (0%)
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 (1.4%)
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 |
|---|---|
| Energy | ~ 969.2 kJ (234 kcal) |
| Fat | 19 g |
| Saturated fat | 7.5 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Dietary fiber | 1.4 g |
| Proteins | 15 g |
| Salt | 1.4 g |
| Sodium | 0.56 g |
| Fruits, vegetables and legumes | ~ 0.7 % |
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 | ~ 969.2 kJ (234 kcal) | ? (234 kcal) | ? |
| Fat | 19 g | 19 g | ? |
| Saturated fat | 7.5 g | 7.5 g | ? |
| Carbohydrates | 0 g | 0 g | ? |
| Sugars | 0 g | 0 g | ? |
| Dietary fiber | 1.4 g | 1.4 g | ? |
| Proteins | 15 g | 15 g | ? |
| Salt | 1.4 g | 1.4 g | ? |
| Sodium | 0.56 g | 0.56 g | ? |
| Fruits, vegetables and legumes | ~ 0.7 % | ? | ~ 0.7 % |
Ingredients
Ingredients image
Ingredients list
Viande de dinde (Origine: France) 71%, gras de veau, eau, sel, extrait d'épices, sirop de glucose, vinaigre blanc, épices, arômes naturels, betterave rouge, ferments, boyau naturel de mouton.
Ingredient information
Turkey Meat
71.0%
Calf Fat
15.82% (estimate)
Water
6.59% (estimate)
Salt
0.7% (estimate)
Spice Extract
0.7% (estimate)
Glucose Syrup
0.7% (estimate)
White Vinegar
0.7% (estimate)
Spice
0.7% (estimate)
Natural Flavouring
0.7% (estimate)
Red Beetroot
0.7% (estimate)
Ferment
0.7% (estimate)
Natural Sheep Casing
0.99% (estimate)
Allergens
None
Traces
GlutenMilk
Ingredients analysis
Palm oil free
Unknown
Palm oil content unknown
Vegan
No
Contains non-vegan ingredients.
Unrecognized: en:natural-sheep-casing
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: en:natural-sheep-casing
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Glucose Syrup
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
No additives detected or data is missing.
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
Poultry sausage • Score: 20/100Life-cycle reference
Category: Poultry sausage
PEF environmental score: 1.53
Climate change impact: 15.10 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Poultry sausage. 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: Poultry sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 92.2 % |
| Processing | 3.0 % |
| Packaging | 0.9 % |
| Transportation | 1.3 % |
| Distribution | 0.6 % |
| Consumption | 2.3 % |
Bonuses and maluses
Origins of ingredients
Declared origins: Viande De Volaille Origine France
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 12/100Final score breakdown
Life cycle analysis score: 20
Sum of bonuses and maluses: -8
Final score: 12/100
Carbon footprint
Carbon footprint
Equivalent to driving 7.8 km in a petrol car.
1510 g CO2e per 100g of product.
Reference category: Poultry sausage.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Poultry sausage. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Poultry sausage. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 94.7 % |
| Processing | 1.6 % |
| Packaging | 1.2 % |
| Transportation | 1.7 % |
| Distribution | 0.3 % |
| Consumption | 0.6 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Unknown | Unknown | High |
Declared packaging
Fresh, En Barquette
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Manufacturing locations
Drôme
Origins of ingredients
Declared origins: Viande De Volaille Origine France
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 71 % | Medium |
| Unknown | 29 % | Medium |
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 February 25, 2018 at 7:57:49 AM UTC by kiliweb .
Last edit on March 17, 2026 at 7:42:47 PM UTC by new-nutrition-bot .
Product page also edited by asteinerrb, bernard-royal-dauphine, isabel626, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-bernard-royal-dauphine, packbot, quentinbrd, tacite-mass-editor, yuka.V1l3T0w1UXI5NmRVaHNBbm9TbnUvWWhmekxiNGYzRzFjODAvSUE9PQ, yuka.V3FjTUNJazRuTnNEa01BWXhUK0o0WW90N3JINWZIK0pDT3hKSUE9PQ.
Source List
- bernard-royal-dauphine