ProductsDélices D’AuzanCassoulet au magret de Canard
Cassoulet au magret de Canard
Barcode 3460939732330
Délices D’Auzan

Cassoulet au magret de Canard

BARCODE:3460939732330
CATEGORIES:Meats And Their Products, Meals, Meals With Meat, Bean Dishes, Cassoulets, Cassoulet Au Magret De Canard
COUNTRIES:France

Labels

Nutri-Score
Nutri-ScoreModerate nutritional quality
NOVA Group
NOVA GroupUltra-processed food and drink products
Green-Score
Green-ScoreVery low environmental impact

Health

Nutrition

Label

CModerate nutritional quality

Nutrient levels

Fat in moderate quantity (7.9%)
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
Saturated fat in moderate quantity (3%)
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 (0.5%)
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 (1.04%)
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 facts

Nutrition factsAs sold for 100 g / 100 ml
Energy~ 594.9 kJ (147 kcal)
FAT7.9 g
Saturated fat3 g
Carbohydrates7.6 g
Sugars0.5 g
Dietary fiber?
Proteins10.2 g
Salt1.04 g
Sodium0.42 g
Minerals
Fruits, vegetables and legumes~ 1.9 %

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy~ 594.9 kJ (147 kcal)? (147 kcal)?
FAT7.9 g7.9 g?
Saturated fat3 g3 g?
Carbohydrates7.6 g7.6 g?
Sugars0.5 g0.5 g?
Added sugars~ 0.46 g?~ 0.46 g
Dietary fiber???
Proteins10.2 g10.2 g?
Salt1.04 g1.04 g?
Sodium0.42 g0.42 g?
Minerals
Fruits, vegetables and legumes~ 1.9 %?~ 1.9 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 595 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking
35 min (~3,469 steps)
Swimming
21 min
Bicycling
16 min
Running
12 min

Ingredients

Ingredients image

Cassoulet au magret de Canard ingredients image

Ingredients list

Sauce (41%): eau, graisse de canard, amidon modifié de mais, sel, arômes (dont céleri) concentré de tomate, aromates, saccharose, poudre de tomate, épices, herbes aromatiques, graisse de poulet. Haricots lingots blanchis (32%). Confit de magret de canard (16%). Saucisses de Toulouse (11%): viande de porc origine France, gras de porc, eau, sel, dextrose de mais, stabilisants :triphosphates et diphosphates, épices, poudre de blanc d'oeuf, gelifiants: carraghénanes, conservateurs :ascorbate de sodium et acide ascorbique.

Ingredient information

Sauce
41.0%
Water
41% (estimate)
Duck Fat
29.5% (estimate)
Modified Corn Starch
14.75% (estimate)
Salt
7.38% (estimate)
Flavouring
3.69% (estimate)
Tomato Concentrate
1.84% (estimate)
Spice
0.92% (estimate)
Sucrose
0.46% (estimate)
Tomato
0.23% (estimate)
Spice
0.12% (estimate)
Herb
0.06% (estimate)
Chicken Fat
0.03% (estimate)
Haricots Lingots Blanchis
32.0%
Duck Breast
16.0%
Saucisses De Toulouse
11.0%
Pork Fat
Unknown (not provided)
Water
Unknown (not provided)
Salt
Unknown (not provided)
Corn Dextrose
Unknown (not provided)
Stabiliser
Unknown (not provided)
Di And Triphosphates
Unknown (not provided)
Spice
Unknown (not provided)
Powdered Egg White
Unknown (not provided)
Gelling Agent
Unknown (not provided)
E407
Unknown (not provided)
Preservative
Unknown (not provided)
E301
Unknown (not provided)
E300
Unknown (not provided)

Allergens

CeleryEggs

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Vegan
No

Contains non-vegan ingredients.

Unrecognized: fr:haricots-lingots-blanchis

Vegetarian
No

Contains non-vegetarian ingredients.

Unrecognized: fr:haricots-lingots-blanchis


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E14XX - Modified Starch
Additives
E407 - Carrageenan
Additives
E450 - Diphosphates
Additives
E451 - Triphosphates
Ingredients
Dextrose
Ingredients
Flavouring
Ingredients
Gelling Agent
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

Di- and triphosphates

No additive description is available yet.

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

E407 - CarrageenanCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E450 - DiphosphatesEmulsifierHumectantSequestrantStabiliserThickener

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

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.

Environment

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

Green Score

Overall grade

AVery low 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

A+White bean stew, canned • Score: 98/100

Life-cycle reference

Category: White bean stew, canned PEF environmental score: 0.07 Climate change impact: 0.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: White bean stew, canned. 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: White bean stew, canned. Source: ADEME Agribalyse Database.

StageImpact
Agriculture17.6 %
Processing26.0 %
Packaging28.9 %
Transportation14.9 %
Distribution6.6 %
Consumption6.1 %

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

AFinal score: 78/100

Final score breakdown

Life cycle analysis score: 98 Sum of bonuses and maluses: -20 Final score: 78/100

Carbon footprint

Carbon footprint

Equivalent to driving 0.3 km in a petrol car. 60 g CO2e per 100g of product. Reference category: White bean stew, canned. The carbon emission figure comes from ADEME's Agribalyse database, for the category: White bean stew, canned. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: White bean stew, canned. Source: ADEME Agribalyse Database.

StageImpact
Agriculture7.9 %
Processing32.3 %
Packaging32.8 %
Transportation22.5 %
Distribution2.7 %
Consumption1.9 %

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

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

IngredientTypePercent in productForest footprint
Powdered EGG WhiteOeufs Importés0.00 %0.00

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 December 20, 2017 at 8:25:52 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:27:28 AM UTC by new-nutrition-bot .

Product page also edited by ecoscore-impact-estimator, fix-serving-size-bot, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, segundo, teolemon, yuka.YllZZlBQZ29nUG9OcXRwbC9SNzNwdTkvLzZMMFVreU9MTFlmSWc9PQ.