Auchan,Mmm !
Blanquette de veau
0.4 kg
BARCODE:3596710455355
COMMON NAME:Viande de veau traitée en salaison et précuite accompagnée d'une sauce aux champignons et à la crème.
CATEGORIES:Meals, Meals With Meat, Beef Dishes, Veal Meat Dishes, Veal Blanquettes, Veal Blanquettes Without Side Dishes
LABELS:French Meat, Nutriscore, Nutriscore Grade A, Viande De Veau Francais
PACKAGING:Metal, Canned
COUNTRIES:France, World
STORES:Auchan
Health
Nutrition
Nutri-Score
Average 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: 29
Nutrient levels
Fat in moderate quantity (3.7%)
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 (1.7%)
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 (1.2%)
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 (0.8%)
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 facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Veal blanquettes without side dishes |
|---|---|---|
| Energy | 363 kJ (87 kcal) | 455.522 kJ (111 kcal) (-20%) |
| Fat | 3.7 g | 5.806 g (-36%) |
| Saturated fat | 1.7 g | 3.032 g (-44%) |
| Carbohydrates | 3.3 g | 3.2 g (+3%) |
| Sugars | 1.2 g | 1.074 g (+12%) |
| Dietary fiber | 1 g | ? |
| Proteins | 9.5 g | 10.603 g (-10%) |
| Salt | 0.8 g | 0.714 g (+12%) |
| Sodium | 0.32 g | 0.286 g (+12%) |
| Fruits, vegetables and legumes | ~ 28.6 % | ? |
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 | 363 kJ (87 kcal) | 363 kJ (87 kcal) | ? |
| Fat | 3.7 g | 3.7 g | ? |
| Saturated fat | 1.7 g | 1.7 g | ? |
| Carbohydrates | 3.3 g | 3.3 g | ? |
| Sugars | 1.2 g | 1.2 g | ? |
| Dietary fiber | 1 g | 1 g | ? |
| Proteins | 9.5 g | 9.5 g | ? |
| Salt | 0.8 g | 0.8 g | ? |
| Sodium | 0.32 g | 0.32 g | ? |
| Fruits, vegetables and legumes | ~ 28.6 % | ? | ~ 28.6 % |
Serving size
200 g
Ingredients
Ingredients image
Ingredients list
Viande de veau traitée en salaison précuite 45% [viande de veau (équivalent en viande crue mise en œuvre 41.5 %), eau, amidon de pois, sel], carottes 19.2 %, eau, champignons de Paris émincés 5.4 % (dont acidifiant: acide citrique, antioxydant: acide ascorbique), crème 4.6 % (contient LAIT), oignons 4%, amidon modifié de maïs, huile de tournesol, protéines de LAIT, fécule de manioc, arômes naturels, sel gélifiants: gomme guar et gomme xanthane ail en poudre, poivre. Traces éventuelles de gluten. Viande de veau origine France. Tous les pourcentages sont exprimés sur le total de la recette .
Ingredient information
Veal Meat
45.0%
Veal Meat
22.5% (estimate)
Water
11.25% (estimate)
Pea Starch
5.63% (estimate)
Salt
5.63% (estimate)
Carrot
19.2%
Water
17.9% (estimate)
Champignons De Paris Eminces
5.4%
Acid
2.7% (estimate)
E330
2.7% (estimate)
Antioxidant
2.7% (estimate)
Vitamin C
2.7% (estimate)
Cream
4.6%
Onion
4.0%
Modified Corn Starch
1.95% (estimate)
Sunflower Oil
0.98% (estimate)
Milk Proteins
0.49% (estimate)
Tapioca
0.24% (estimate)
Natural Flavouring
0.12% (estimate)
Sel Gelifiants
0.06% (estimate)
E412
0.03% (estimate)
Gomme Xanthane Ail En Poudre
0.03% (estimate)
Pepper
0.03% (estimate)
Veal Meat
0.03% (estimate)
Allergens
MilkSulphur Dioxide And Sulphites
Traces
Gluten
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:gomme-xanthane-ail-en-poudre
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:gomme-xanthane-ail-en-poudre
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E412 - Guar gum
Ingredients
Flavouring
Ingredients
Milk Proteins
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
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E300 - Ascorbic acidAntioxidantSequestrant
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E330 - Citric acidAntioxidantSequestrant
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.
E412 - Guar gumEmulsifierStabiliserThickener
E412 - Guar gumEmulsifierStabiliserThickener
Guar gum (E412) is a natural food additive derived from guar beans.
This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.
When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high 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
Veal stew in white sauce • Score: 14/100Life-cycle reference
Category: Veal stew in white sauce
PEF environmental score: 1.88
Climate change impact: 19.50 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Veal stew in white 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: Veal stew in white sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 92.6 % |
| Processing | 2.2 % |
| Packaging | 1.7 % |
| Transportation | 1.2 % |
| Distribution | 0.5 % |
| Consumption | 1.9 % |
Bonuses and maluses
Origins of ingredients
Declared origins are missing for this product.
Origins malus: -1
Transportation (Worldwide): 0
Environmental policy adjustment: -1
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 3/100Final score breakdown
Life cycle analysis score: 14
Sum of bonuses and maluses: -11
Final score: 3/100
Carbon footprint
Carbon footprint
Equivalent to driving 10.1 km in a petrol car.
1950 g CO2e per 100g of product.
Reference category: Veal stew in white sauce.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Veal stew in white sauce. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Veal stew in white sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 94.4 % |
| Processing | 1.3 % |
| Packaging | 2.0 % |
| Transportation | 1.5 % |
| Distribution | 0.2 % |
| Consumption | 0.5 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Unknown | Metal | Unknown | High |
Declared packaging
Metal, Canned
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: -1
Transportation (Worldwide): 0
Environmental policy adjustment: -1
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 55 % | High |
| France | 45 % | High |
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:
veal meat
cream
veal meat
veal meat
Additional information
- Preparation
- à la casserole:Réchauffer à feu doux pendant 12 minutes environ en remuant doucement. .au micro-ondes:Faire réchauffer 1 à 2 minutes à puissance maximale (Pour un four micro-onde à 800 watts).
- Conservation conditions
- Conseils de conservation avant ouverture : Craint la chaleur et l'humidité. Conseils de conservation après ouverture : A conserver au réfrigérateur dans un récipient adapté et à consommer sous 24 heures.
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 March 29, 2018 at 11:19:13 AM UTC by kiliweb .
Last edit on March 17, 2026 at 9:12:37 PM UTC by new-nutrition-bot .
Product page also edited by arc2, drunkenbison, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, org-auchan-apaw, packbot, quentinbrd, roboto-app, teolemon, yuka.UXBnY0Zvc01vL3NId01jOCtCZlMzdUpwbnB5SFlFK0dEdkFoSVE9PQ.
Source List
- auchan-apaw