ProductsRaynaud De Pernes4 / 4 Soupe Poissons Raynaud
4 / 4 Soupe Poissons Raynaud
Barcode 3276620652449
Raynaud De Pernes

4 / 4 Soupe Poissons Raynaud

850 ml
BARCODE:3276620652449
CATEGORIES:Meals, Soups, Reheatable Soups, Fish Soups
LABELS:Made In France
COUNTRIES:France

Health

Nutrition

Nutri-Score

CAverage 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: 8

Nutrient levels

Fat in moderate quantity (3.8%)
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 (0.7%)
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 (1.1%)
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 high quantity (2.08%)
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

4 / 4 Soupe Poissons Raynaud nutrition label

Nutrition facts

Nutrition factsAs sold for 100 mlCompared to: Fish soups
Energy~ 276.6 kJ (65 kcal)200.8 kJ (48 kcal) (+38%)
Fat3.8 g2.042 g (+86%)
Saturated fat0.7 g0.478 g (+46%)
Carbohydrates2.3 g1.862 g (+24%)
Sugars1.1 g0.661 g (+66%)
Dietary fiber??
Proteins5.7 g5.261 g (+8%)
Salt2.075 g0.864 g (+140%)
Sodium0.83 g0.346 g (+140%)
Fruits, vegetables and legumes~ 7.54226684570312 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 mlAs sold Per 100 ml (packaging)As sold Per 100 g (estimate)
Energy~ 276.6 kJ (65 kcal)? (65 kcal)?
Fat3.8 g3.8 g?
Saturated fat0.7 g0.7 g?
Carbohydrates2.3 g2.3 g?
Sugars1.1 g1.1 g?
Dietary fiber???
Proteins5.7 g5.7 g?
Salt2.075 g2.075 g?
Sodium0.83 g0.83 g?
Fruits, vegetables and legumes~ 7.54226684570312 %?~ 7.54226684570312 %

Ingredients

Ingredients image

4 / 4 Soupe Poissons Raynaud ingredients image

Ingredients list

Eau, poissons pour soupe (40%), oignons, concentré de tomates, huile de tournesol, sel, vin blanc (anhydride sulfureux et sulfites), huile d'olive vierge extra, amidon modifié E1422, ail (anhydride sulfureux et sulfites), assaisonnement et colorant (poivre, fenouil - colorants d'origine naturelle : E160a, E100, E160c, laurier, paprika, safran, E551). Arôme fumet de poisson (crustacés, poisson, soja (huile de soja), lait (lactose), céleri).

Ingredient information

Water
50% (estimate)
Poissons Pour Soupe
40.0%
Onion
5% (estimate)
Tomato Concentrate
2.5% (estimate)
Sunflower Oil
1.25% (estimate)
Salt
0.63% (estimate)
White Wine
0.31% (estimate)
E220
0.16% (estimate)
Sulfite
0.16% (estimate)
Extra Virgin Olive Oil
0.16% (estimate)
E1422
0.08% (estimate)
Garlic
0.04% (estimate)
E220
0.02% (estimate)
Sulfite
0.02% (estimate)
Condiment
0.02% (estimate)
Colour
0.01% (estimate)
Pepper
0% (estimate)
Fennel
0% (estimate)
Colour
0% (estimate)
E160a
0% (estimate)
E100
0% (estimate)
E160c
0% (estimate)
Bay Leaf
0% (estimate)
Paprika
0% (estimate)
E164
0% (estimate)
E551
0% (estimate)
Arome Fumet De Poisson
0.01% (estimate)
Crustacean
0% (estimate)
Fish
0% (estimate)
Soya
0% (estimate)
Soya Oil
0% (estimate)
Milk
0% (estimate)
Celery
0% (estimate)

Allergens

CeleryCrustaceansFishMilkSoybeansSulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Vegan
No

Contains non-vegan ingredients.

Unrecognized: fr:poissons-pour-soupe, en:sulfite, en:sulfite

Vegetarian
No

Contains non-vegetarian ingredients.

Unrecognized: fr:poissons-pour-soupe, en:sulfite, en:sulfite


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E100 - Curcumin
Additives
E1422 - Acetylated distarch adipate
Additives
E160a - carotene
Additives
E160c - Paprika extract
Additives
E164 - saffron
Additives
E551 - Silicon dioxide
Ingredients
Colour

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

E100 - CurcuminColour

No additive description is available yet.

E1422 - Acetylated distarch adipateEmulsifierStabiliserThickener

Acetylated distarch adipate (E1422), is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.

E160a - caroteneColour

β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor (inactive form) to vitamin A via the action of beta-carotene 15,15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.

E160c - Paprika extractColour

No additive description is available yet.

E164 - saffron

No additive description is available yet.

E220 - Sulphur dioxide EFSA overexposure risk: highAntioxidantPreservative

SULPHUR DIOXIDE is the chemical compound with the formula SO2.

E551 - Silicon dioxideCarrier

Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics (as an electrical insulator), and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.

Environment

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

Green Score

Overall grade

FVery 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

ESoup, fish and/or crustacean, prepacked, to be reheated • Score: 21/100

Life-cycle reference

Category: Soup, fish and/or crustacean, prepacked, to be reheated PEF environmental score: 1.44 Climate change impact: 9.00 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Soup, fish and/or crustacean, prepacked, to be reheated. 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: Soup, fish and/or crustacean, prepacked, to be reheated. Source: ADEME Agribalyse Database.

StageImpact
Agriculture88.2 %
Processing2.4 %
Packaging0.6 %
Transportation7.9 %
Distribution0.3 %
Consumption0.3 %

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Green-Score for this product

FFinal score: 1/100

Final score breakdown

Life cycle analysis score: 21 Sum of bonuses and maluses: -20 Final score: 1/100

Carbon footprint

Carbon footprint

Equivalent to driving 4.7 km in a petrol car. 900 g CO2e per 100g of product. Reference category: Soup, fish and/or crustacean, prepacked, to be reheated. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soup, fish and/or crustacean, prepacked, to be reheated. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soup, fish and/or crustacean, prepacked, to be reheated. Source: ADEME Agribalyse Database.

StageImpact
Agriculture79.9 %
Processing2.1 %
Packaging1.1 %
Transportation16.6 %
Distribution0.2 %
Consumption0.1 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

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

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: soya milk

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 December 4, 2017 at 7:26:21 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:25:39 AM UTC by new-nutrition-bot .

Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, quechoisir, roboto-app, yuka.JqFkYPqNPs15FcSNw94R-T2cKL_wHO9HR24Vog, yuka.UnZBcUU2UmNsc2NvbmRwdThFbk8rSWh3L3JtdWVGMnVkZUF5SVE9PQ.