ProductsLes Chaumes D'AlliasCoq au Vin cuisiné au vin de bourgogne

Les Chaumes D'Allias

Coq au Vin cuisiné au vin de bourgogne

760 g

BARCODE:3416957800667

CATEGORIES:Canned Foods, Meats And Their Products, Meals, Meals With Meat, Poultry Meals, Canned Meals, Cockerel In Red Wine Sauce

COUNTRIES:France

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

FVery high environmental impact

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in moderate quantity (4.5%)

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

Saturated fat in low quantity (1.3%)

Sugars in low quantity (0.6%)

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 (1.2%)

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	367 kJ (88 kcal)
FAT	4.5 g
Saturated fat	1.3 g
Carbohydrates	2.6 g
Sugars	0.6 g
Dietary fiber	?
Proteins	8.9 g
Salt	1.2 g
Sodium	0.48 g
Minerals
Fruits, vegetables and legumes	~ 7.08 %

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	367 kJ (88 kcal)	367 kJ (88 kcal)	?
FAT	4.5 g	4.5 g	?
Saturated fat	1.3 g	1.3 g	?
Carbohydrates	2.6 g	2.6 g	?
Sugars	0.6 g	0.6 g	?
Added sugars	~ 0.52 g	?	~ 0.52 g
Dietary fiber	?	?	?
Proteins	8.9 g	8.9 g	?
Salt	1.2 g	1.2 g	?
Sodium	0.48 g	0.48 g	?
Minerals
Fruits, vegetables and legumes	~ 7.08 %	?	~ 7.08 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 367 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

21 min (~2,140 steps)

Swimming

13 min

Bicycling

10 min

Running

7 min

Ingredients

Ingredients image

Ingredients list

Pilons de poulet avec os traités en salaison 46% (pilons de poulet origine UE 42% , vin rouge de Bourgogne, sel, stabilisant: E451, poivre, thym, laurier). Sauce : eau, vin de Bourgogne 4,6% (contient des sulfites), amidon transformé de mais, mélange d’arôme et d'épices (arômes et arômes de fumée, sel, dextrose, saccharose. carotte, épices et plantes aromatiques, graisse de poulet), pulpe d'ail, (ail, sel), pulpe d'échalotes (échalotes, conservateur : anhydride sulfureux et acidifiant :acide citrique), sucre caramélisé - Champignons de Paris - Lardons fumés (poitrine de porc origine France, eau,sel, conservateurs : ,E250, E252 , antioxydant : E316)- Carottes - Oignons.

Ingredient information

Pilons De Poulet Avec Os Traites En Salaison

46.0%

Sauce

34.7% (estimate)

Water

34.7% (estimate)

Wine

4.6%

Modified Corn Starch

2.47% (estimate)

Melange D Arome

2.3% (estimate)

Spice

2.3% (estimate)

Smoke Flavouring

1.15% (estimate)

Smoke Flavouring

0.58% (estimate)

Salt

0.29% (estimate)

Dextrose

0.14% (estimate)

Sucrose

0.07% (estimate)

Carrot

0.04% (estimate)

Herbs And Spices

0.02% (estimate)

Chicken Fat

0.02% (estimate)

Garlic Paste

2.3% (estimate)

Garlic

1.15% (estimate)

Salt

1.15% (estimate)

Shallot

2.3% (estimate)

Shallot

1.15% (estimate)

Preservative

0.58% (estimate)

E220

0.29% (estimate)

Acid

0.29% (estimate)

E330

0.58% (estimate)

Caramelised Sugar

0.3% (estimate)

Cultivated Mushroom

0.3% (estimate)

Smoked Lardoons

0.3% (estimate)

Carrot

0.3% (estimate)

Onion

1.83% (estimate)

Allergens

Sulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:pilons-de-poulet-avec-os-traites-en-salaison, fr:melange-d-arome

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:pilons-de-poulet-avec-os-traites-en-salaison, fr:melange-d-arome

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E451 - Triphosphates

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

E220 - Sulphur dioxideAntioxidantPreservative

SULPHUR DIOXIDE is the chemical compound with the formula SO2.

Open additive page Source

E250 - Sodium nitritePreservative

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

E252 - Potassium nitratePreservative

POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.

Open additive page Source

E316 - sodium erythorbateAntioxidant

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

E451 - TriphosphatesEmulsifierHumectantSequestrantStabiliserThickener

Sodium triphosphate (STP), also sodium tripolyphosphate (STPP), or tripolyphosphate (TPP),) is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.

Open additive page Source

Environment

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

Country Context

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

Cockerel in red wine sauce • Score: 30/100

Life-cycle reference

Category: Cockerel in red wine sauce PEF environmental score: 1.03 Climate change impact: 6.41 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Cockerel in red wine sauce. 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: Cockerel in red wine sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	81.3 %
Processing	11.7 %
Packaging	3.1 %
Transportation	2.7 %
Distribution	0.9 %
Consumption	0.7 %

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

Green-Score for this product

FFinal score: 10/100

Final score breakdown

Life cycle analysis score: 30 Sum of bonuses and maluses: -20 Final score: 10/100

Carbon footprint

Equivalent to driving 3.3 km in a petrol car. 641 g CO2e per 100g of product. Reference category: Cockerel in red wine sauce. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cockerel in red wine sauce. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cockerel in red wine sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	70.0 %
Processing	17.5 %
Packaging	6.1 %
Transportation	5.5 %
Distribution	0.7 %
Consumption	0.3 %

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

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	95 %	High
France	5 %	High

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on February 12, 2018 at 6:36:46 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:07:54 PM UTC by new-nutrition-bot .

Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, quechoisir, resano, sebleouf, yuka.VnIwdUtKUmQrT3NNZ1BSai9URC8yZkpIeW9LWmVUbnVjTHNTSWc9PQ.

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