ProductsLeclercPâte en croûte supérieur de Franche-Comté

Leclerc, Nos Régions ont du Talent

Pâte en croûte supérieur de Franche-Comté

Name: Pâte en croûte supérieur de Franche-Comté
Brand: Leclerc, Nos Régions ont du Talent

200 g

BARCODE:3564709041643

PACKAGER CODE:FR 39.475.003 EC

CATEGORIES:Meats And Their Products, Beef And Its Products, Meats, Prepared Meats, Beef, Charcuteries Diverses, Charcuteries Cuites, Pate In Crust

LABELS:Green Dot, Nutriscore

PACKAGING:Plastic, Film, Tray

COUNTRIES:France

STORES:Leclerc

Health

Nutrition

Nutri-Score

Lower 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: 3

Nutrient levels

Fat in moderate quantity (16%)

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 (6.5%)

Sugars in low quantity (2.5%)

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 high quantity (1.8%)

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	~ 1110 kJ (266 kcal)
Fat	16 g
Saturated fat	6.5 g
Carbohydrates	16 g
Sugars	2.5 g
Dietary fiber	1 g
Proteins	14 g
Salt	1.8 g
Sodium	0.72 g
Fruits, vegetables and legumes	~ 0.0625 %

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	~ 1110 kJ (266 kcal)	? (266 kcal)	?
Fat	16 g	16 g	?
Saturated fat	6.5 g	6.5 g	?
Carbohydrates	16 g	16 g	?
Sugars	2.5 g	2.5 g	?
Dietary fiber	1 g	1 g	?
Proteins	14 g	14 g	?
Salt	1.8 g	1.8 g	?
Sodium	0.72 g	0.72 g	?
Fruits, vegetables and legumes	~ 0.0625 %	?	~ 0.0625 %

Ingredients

Ingredients image

Ingredients list

Farce 68% : Viande de porc ; viande de dine ; gelée (bouillon de volaille (eau, vin blanc, Madère, sel, conservateur : nitrite de sodium, plantes aromatiques, extraits de légumes (dont céleri), extrait de volaille, colorant : caramel E150d), gélatine de porc) ; vin blanc ; foie de poulet ; pistaches 3% ; œuf entier ; échalotes ; sel ; eau ; farine de blé ; fécule de pomme de terre ; gras de porc ; plantes aromatiques ; sucre ; Marc de Bourgogne ; Porto ; sirop de glucose ; épices ; Brandy ; protéines de lait ; protéines de blé ; colorants : E120, caramel E150d ; antioxydants : acide ascorbique, ascorbate de sodium ; beurre ; Madère ; conservateur ; nitrite de sodium ; arôme. Pâte 32% : Farine de blé, beurre, eau, sel, colorant : caroténoïdes.

Ingredient information

Filling

68.0%

Pork Meat

68% (estimate)

Viande De Dine

16% (estimate)

Aspic

8% (estimate)

Poultry Broth

4% (estimate)

Water

2% (estimate)

White Wine

1% (estimate)

Madeira

0.5% (estimate)

Salt

0.25% (estimate)

Preservative

0.13% (estimate)

E250

0.13% (estimate)

Herb

0.06% (estimate)

Extrait De Legumes

0.03% (estimate)

Poultry Extract

0.02% (estimate)

Colour

0.02% (estimate)

E150d

0.02% (estimate)

Pork Gelatin

2% (estimate)

White Wine

1% (estimate)

Chicken Liver

0.5% (estimate)

Pistachio Nuts

3.0%

Dough

32.0%

Allergens

CeleryEggsGlutenMilkNuts

Traces

Mustard

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:viande-de-dine, en:aspic

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:viande-de-dine, en:aspic

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E120 - Cochineal

Additives

E150d - Sulphite ammonia caramel

Additives

E160 - Carotenoids

Additives

E428 - Gelatine

Ingredients

Colour

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Milk Proteins

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

E120 - CochinealColour

Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.

It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.

Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.

Open additive page Source

E150d - Sulphite ammonia caramel EFSA overexposure risk: noColour

No additive description is available yet.

Open additive page

E160 - Carotenoids

No additive description is available yet.

Open additive page

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

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

E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

Open additive page

E301 - Sodium ascorbateAntioxidant

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

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

Very 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

Pâté in crust • Score: 23/100

Life-cycle reference

Category: Pâté in crust PEF environmental score: 1.35 Climate change impact: 11.30 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pâté in crust. 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: Pâté in crust. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.6 %
Processing	2.5 %
Packaging	5.9 %
Transportation	1.6 %
Distribution	0.4 %
Consumption	0.2 %

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: -11 Packaging score: -10

Green-Score for this product

Final score: 7/100

Final score breakdown

Life cycle analysis score: 23 Sum of bonuses and maluses: -16 Final score: 7/100

Carbon footprint

Equivalent to driving 5.9 km in a petrol car. 1130 g CO2e per 100g of product. Reference category: Pâté in crust. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pâté in crust. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pâté in crust. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	87.2 %
Processing	1.6 %
Packaging	8.6 %
Transportation	2.4 %
Distribution	0.2 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Packaging components

Shape	Material	Recycling	Impact
Tray	Plastic	Unknown	High
Film	Unknown	Unknown	High

Declared packaging

Plastic, Film, Tray

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

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Chicken Liver	Poulet Importé	0.50 %	0.01
Whole EGG	Oeufs Importés	0.00 %	0.00

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 May 9, 2015 at 8:25:17 PM UTC by openfoodfacts-contributors .

Last edit on March 16, 2026 at 11:02:47 PM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, ecoscore-impact-estimator, foodless, hungergames, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, segundo, teolemon, vegetarian-app-chakib, yuka.YXEwUlA3a2d0c0UxZy9BajdCalh4dTE1NnI2Z1owR3dLdUVzSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnZYVd_svGvnNRXmyVG3wN2cA470Tdx-0KH9MKg, yuka.sY2b0xO6T85zoF3NwEKvlnxgTeLnuxmZbz36nUS6muarP6HmXu5Y4ozCK6s.

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