Thiriet
Sauce au poivre vert
200 g
BARCODE:3292590889425
COMMON NAME:Sauce au poivre vert, surgelée
PACKAGER CODE:FR 29.075.020 EC,EMB 29075C
CATEGORIES:Condiments, Sauces, Pepper Sauces, Green Pepper Sauces, Groceries
PACKAGING:Plastic, Bag, Frozen
COUNTRIES:France
STORES:Thiriet
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: 53
Nutrient levels
Fat in moderate quantity (8.8%)
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 high quantity (5.9%)
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
Sugars in low quantity (2%)
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 (1.5%)
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: Green pepper sauces |
|---|---|---|
| Energy | 450 kJ (109 kcal) | 1,036.182 kJ (253 kcal) (-57%) |
| Fat | 8.8 g | 15.913 g (-45%) |
| Saturated fat | 5.9 g | 3.811 g (+55%) |
| Carbohydrates | 5.3 g | 16.355 g (-68%) |
| Sugars | 2 g | 3.577 g (-44%) |
| Dietary fiber | 1.3 g | ? |
| Proteins | 1.4 g | 4.278 g (-67%) |
| Salt | 1.5 g | 3.471 g (-57%) |
| Sodium | 0.6 g | 1.379 g (-56%) |
| Fruits, vegetables and legumes | ~ 31.7315755208333 % | ? |
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 | 450 kJ (109 kcal) | 450 kJ (109 kcal) | ? |
| Fat | 8.8 g | 8.8 g | ? |
| Saturated fat | 5.9 g | 5.9 g | ? |
| Carbohydrates | 5.3 g | 5.3 g | ? |
| Sugars | 2 g | 2 g | ? |
| Dietary fiber | 1.3 g | 1.3 g | ? |
| Proteins | 1.4 g | 1.4 g | ? |
| Salt | 1.5 g | 1.5 g | ? |
| Sodium | 0.6 g | 0.6 g | ? |
| Fruits, vegetables and legumes | ~ 31.7315755208333 % | ? | ~ 31.7315755208333 % |
Ingredients
Ingredients image
Ingredients list
Jus de légumes (eau, céleri, tomates, carottes, champignons de Paris, poireaux, thym, laurier, baies de genièvre), crème fraîche 16,8 %, eau, légumes (carotte, poireau, céleri, oignons), arômes naturels (dont lactose, céleri), vin blanc, Cognac, beurre, poivre vert en saumure 2,5 % (poivre vert, eau, vinaigre, sel), amidon, échalote, Vermouth, farine de blé, beurre concentré, sel, sucre, poivre, thym, laurier.
Ingredient information
Vegetable Juice
41.25% (estimate)
Water
21.56% (estimate)
Celery
9.85% (estimate)
Tomato
4.92% (estimate)
Carrot
2.46% (estimate)
Cultivated Mushroom
1.23% (estimate)
Leek
0.62% (estimate)
Thyme
0.31% (estimate)
Bay Leaf
0.15% (estimate)
Juniper Berry
0.15% (estimate)
Fresh Cream
16.8%
Water
9.65% (estimate)
Vegetable
9.65% (estimate)
Carrot
5.14% (estimate)
Leek
2.26% (estimate)
Celery
1.13% (estimate)
Onion
1.13% (estimate)
Natural Flavouring
3.75% (estimate)
Lactose
2.5% (estimate)
Arome Naturel De Celeri
1.25% (estimate)
White Wine
3.75% (estimate)
Cognac
3.75% (estimate)
Butter
3.75% (estimate)
Green Pepper
2.5%
Green Pepper
1.56% (estimate)
Water
0.47% (estimate)
Vinegar
0.23% (estimate)
Salt
0.23% (estimate)
Starch
1.25% (estimate)
Shallot
1.25% (estimate)
Vermouth
1.25% (estimate)
Wheat Flour
0.7% (estimate)
Butterfat
0.35% (estimate)
Salt
0.17% (estimate)
Sugar
0.09% (estimate)
Pepper
0.04% (estimate)
Thyme
0.02% (estimate)
Bay Leaf
0.02% (estimate)
Added sugars
Contains added sugars (0%)
Added sugars: sugar
Quantity of added sugars: 0%
Allergens
CeleryGlutenMilk
Traces
CrustaceansEggsFishMolluscsMustardNutsSesame SeedsSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Unknown
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Flavouring
Ingredients
Lactose
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 low 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
Green pepper sauce, prepacked • Score: 91/100Life-cycle reference
Category: Green pepper sauce, prepacked
PEF environmental score: 0.19
Climate change impact: 1.44 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Green pepper sauce, prepacked. 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: Green pepper sauce, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 23.7 % |
| Processing | 25.2 % |
| Packaging | 32.8 % |
| Transportation | 9.2 % |
| Distribution | 5.4 % |
| Consumption | 3.6 % |
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: 76/100Final score breakdown
Life cycle analysis score: 91
Sum of bonuses and maluses: -15
Final score: 76/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.7 km in a petrol car.
144 g CO2e per 100g of product.
Reference category: Green pepper sauce, prepacked.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Green pepper sauce, prepacked. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Green pepper sauce, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 32.5 % |
| Processing | 18.2 % |
| Packaging | 28.7 % |
| Transportation | 16.2 % |
| Distribution | 3.3 % |
| Consumption | 1.3 % |
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
butterfat
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 15, 2016 at 10:27:19 AM UTC by yougoudai .
Last edit on March 17, 2026 at 9:00:42 PM UTC by new-nutrition-bot .
Product page also edited by date-limite-app, new-nutrition-bot, packbot, quechoisir, quentinbrd, sebleouf, teolemon, yougoudai.