ProductsAuchanCassoulet Toulousain cuisiné à la graisse d'oie

Auchan

Cassoulet Toulousain cuisiné à la graisse d'oie

0.84 kg

BARCODE:3596710409655

COMMON NAME:Cassoulet Toulousain cuisiné à la graisse d'oie

CATEGORIES:Canned Foods, Meals, Meats And Their Products, Meals With Meat, Bean Dishes, Canned Meals, Meal Kits, Cassoulets, Cassoulets With Toulouse Sausage

LABELS:Nutriscore, Nutriscore Grade A

PACKAGING:Boite Metal

COUNTRIES:France, World

STORES:Auchan

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very low environmental impact

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in moderate quantity (6.8%)

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 moderate quantity (2.4%)

Sugars in low quantity (0.7%)

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 (0.67%)

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	553 kJ (133 kcal)
FAT	6.8 g
Saturated fat	2.4 g
Carbohydrates	7.8 g
Sugars	0.7 g
Dietary fiber	3.7 g
Proteins	8.2 g
Salt	0.67 g
Sodium	0.27 g
Minerals
Fruits, vegetables and legumes	~ 32 %

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	553 kJ (133 kcal)	553 kJ (133 kcal)	?
FAT	6.8 g	6.8 g	?
Saturated fat	2.4 g	2.4 g	?
Carbohydrates	7.8 g	7.8 g	?
Sugars	0.7 g	0.7 g	?
Added sugars	~ 0.62 g	?	~ 0.62 g
Dietary fiber	3.7 g	3.7 g	?
Proteins	8.2 g	8.2 g	?
Salt	0.67 g	0.67 g	?
Sodium	0.27 g	0.27 g	?
Minerals
Fruits, vegetables and legumes	~ 32 %	?	~ 32 %

Serving size

420 g (Valeurs énergétiques par portion de 420 g)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 553 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

32 min (~3,224 steps)

Swimming

19 min

Bicycling

15 min

Running

11 min

Ingredients

Ingredients image

Ingredients list

Eau, haricots blancs réhydratés 30%, saucisses de Toulouse 16% (viande de porc*, gras de porc, blancs d'OEUF, eau, sel, sucre, oignon en poudre, poivre, ail en poudre, boyau naturel de porc), viande de porc traitée en salaison 8,5% (viande de porc*, eau, sel, dextrose, stabilisant: triphosphate de sodium, conservateur: nitrite de sodium), graisse d'oie 2%, farine de BLÉ, double concentré de tomate, arôme naturel, oignon en poudre, persil, ail en poudre, poivre. * Origine UE. Traces éventuelles de: lait, céleri et moutarde.

Ingredient information

Water

36.75% (estimate)

Haricots Blancs Rehydrates

30.0%

Saucisses De Toulouse

16.0%

Pork Meat

8.8% (estimate)

Pork Fat

3.6% (estimate)

Egg White

1.8% (estimate)

Water

0.9% (estimate)

Salt

0.34% (estimate)

Sugar

0.28% (estimate)

Onion

0.14% (estimate)

Pepper

0.07% (estimate)

Garlic

0.04% (estimate)

Boyau Naturel De Porc

0.04% (estimate)

Viande De Porc Traitee En Salaison

8.5%

Pork Meat

5.04% (estimate)

Water

1.73% (estimate)

Salt

0.34% (estimate)

Dextrose

0.34% (estimate)

Stabiliser

0.34% (estimate)

Triphosphate De Sodium

0.34% (estimate)

Preservative

0.73% (estimate)

E250

0.73% (estimate)

Goose Fat

2.0%

Wheat Flour

1% (estimate)

Double Concentrated Tomato

1% (estimate)

Natural Flavouring

1% (estimate)

Onion

1% (estimate)

Parsley

1% (estimate)

Garlic

0.88% (estimate)

Pepper

0.88% (estimate)

Allergens

EggsGluten

Traces

CeleryMilkMustard

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:triphosphate-de-sodium

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:triphosphate-de-sodium

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E451 - Triphosphates

Ingredients

Dextrose

Ingredients

Flavouring

Ingredients

Glucose

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

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

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

Very 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

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.

Stage	Impact
Agriculture	17.6 %
Processing	26.0 %
Packaging	28.9 %
Transportation	14.9 %
Distribution	6.6 %
Consumption	6.1 %

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 medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 83/100

Final score breakdown

Life cycle analysis score: 98 Sum of bonuses and maluses: -15 Final score: 83/100

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.

Stage	Impact
Agriculture	7.9 %
Processing	32.3 %
Packaging	32.8 %
Transportation	22.5 %
Distribution	2.7 %
Consumption	1.9 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Metal
Total

Declared packaging

Boite Metal

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

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG White	Oeufs Importés	1.80 %	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 August 4, 2017 at 11:04:04 PM UTC by kiliweb .

Last edit on March 17, 2026 at 10:05:11 PM UTC by new-nutrition-bot .

Product page also edited by arc2, chevalstar, kapkap57, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-auchan-apaw, packbot, roboto-app, teolemon, yuka.L5YZJeyVAsszM8OL4YIe_BmGHdy5JaZ1HlMSog, yuka.SGFzREg3OENqY2tKaHNjVStocks5TmQ0N1kyTFdqeXdBcllBSVE9PQ, yuka.WDVBS0FLSWhtOGhWbGNOajB5eU41SWgwNUthN1hsT3hHZElhSVE9PQ.

Source List

auchan-apaw

View on Open Food Facts