Findus
Pâtes thaï au poulet
BARCODE:3599741001331
CATEGORIES:Meats And Their Products, Meals, Meals With Meat, Poultry Meals, Meals With Chicken
COUNTRIES:France
Health
Nutrition
Nutri-Score
Good 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: 12
Nutrient levels
Fat in moderate quantity (4.6%)
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 (0.7%)
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 (2.7%)
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 (0.74%)
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 | ~ 442.2 kJ (108 kcal) |
| Fat | 4.6 g |
| Saturated fat | 0.7 g |
| Carbohydrates | 11 g |
| Sugars | 2.7 g |
| Dietary fiber | ? |
| Proteins | 5 g |
| Salt | 0.74 g |
| Sodium | 0.296 g |
| Fruits, vegetables and legumes | ~ 11.00625 % |
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 | ~ 442.2 kJ (108 kcal) | ? (108 kcal) | ? |
| Fat | 4.6 g | 4.6 g | ? |
| Saturated fat | 0.7 g | 0.7 g | ? |
| Carbohydrates | 11 g | 11 g | ? |
| Sugars | 2.7 g | 2.7 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 5 g | 5 g | ? |
| Salt | 0.74 g | 0.74 g | ? |
| Sodium | 0.296 g | 0.296 g | ? |
| Fruits, vegetables and legumes | ~ 11.00625 % | ? | ~ 11.00625 % |
Ingredients
Ingredients image
Ingredients list
5,1%, préparation à base de viande de poulet cuite traitée en salaison (filets de poulet 4,1%, viande de poulet, amidon de tapioca, dextrose, sel, protéines de pois), germes de haricot mungo 4,1%, omelette en morceaux 4% (Œufs entiers, lait écrémé reconstitué, huile de colza, farine de maïs, sel, jus de citron), pois croquants 3,8%, huile de tournesol, sauce de poisson nuoc mam (anchois, sel, eau), fèves de soja herbes aromatiques (contient coriandre l, I pâte d'arachide (pâte d'arachide, sel), sucre, jus de citron vert 0,6%, amidon, purée d'ail, pâte de piment (piment, purée de tomate, eau, sel, poivron, vinaigre), l). extrait de levure, jus de volaille concentré (jus de volaille cuit, sel), arôme naturel, épaississant : gomme xanthane, épice. Traces éventuelles de céleri, moutarde et graines de sésame.
Ingredient information
Preparation A Base De Viande De Poulet Cuite Traitee En Salaison
50% (estimate)
Chicken Fillet
4.1%
Chicken Meat
22.95% (estimate)
Tapioca
11.48% (estimate)
Dextrose
5.74% (estimate)
Salt
2.87% (estimate)
Pea Protein
2.87% (estimate)
Mung Bean Sprout
4.1%
Omelette
4.0%
Whole Egg
2% (estimate)
Skimmed Milk
1% (estimate)
Colza Oil
0.5% (estimate)
Corn Flour
0.25% (estimate)
Salt
0.13% (estimate)
Lemon Juice
0.13% (estimate)
Snow Pea
3.8%
Sunflower Oil
19.05% (estimate)
Sauce De Poisson Nuoc Mam
9.52% (estimate)
Anchovy
4.76% (estimate)
Salt
2.38% (estimate)
Water
2.38% (estimate)
Feves De Soja Herbes Aromatiques
4.76% (estimate)
Coriander
2.38% (estimate)
I Pate D Arachide
1.19% (estimate)
Peanut Paste
0.6% (estimate)
Salt
0.6% (estimate)
Sugar
0.6% (estimate)
Lime Juice
0.6%
Yeast Extract
2.38% (estimate)
Poultry
1.19% (estimate)
Poultry
0.6% (estimate)
Salt
0.6% (estimate)
Natural Flavouring
0.6% (estimate)
Thickener
0.3% (estimate)
E415
0.3% (estimate)
Spice
0.3% (estimate)
Allergens
EggsFishMilkPeanuts
Traces
CeleryMustardSesame Seeds
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:l
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:l
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E415 - Xanthan gum
Ingredients
Dextrose
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Thickener
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
E415 - Xanthan gumEmulsifierStabiliserThickener
E415 - Xanthan gumEmulsifierStabiliserThickener
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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
Chicken, Basque style • Score: 40/100Life-cycle reference
Category: Chicken, Basque style
PEF environmental score: 0.74
Climate change impact: 4.48 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chicken, Basque style. 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: Chicken, Basque style. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 76.1 % |
| Processing | 13.6 % |
| Packaging | 4.6 % |
| Transportation | 3.5 % |
| Distribution | 1.3 % |
| Consumption | 0.9 % |
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
Final score: 20/100Final score breakdown
Life cycle analysis score: 40
Sum of bonuses and maluses: -20
Final score: 20/100
Carbon footprint
Carbon footprint
Equivalent to driving 2.3 km in a petrol car.
448 g CO2e per 100g of product.
Reference category: Chicken, Basque style.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chicken, Basque style. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chicken, Basque style. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 60.7 % |
| Processing | 20.5 % |
| Packaging | 10.1 % |
| Transportation | 7.4 % |
| Distribution | 0.9 % |
| Consumption | 0.4 % |
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: 0.78 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 Fillet | Poulet Importé | 4.10 % | 0.12 |
| Chicken Meat | Poulet Importé | 22.95 % | 0.66 |
| Whole EGG | Oeufs Importés | 2.00 % | 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 October 13, 2017 at 6:07:06 PM UTC by kiliweb .
Last edit on March 17, 2026 at 12:27:46 AM UTC by new-nutrition-bot .
Product page also edited by alm1412, kiliweb, new-nutrition-bot, openfoodfacts-contributors, yuka.Yjd4WUl2c0gvOWN1bnNOajVCSDd3ZE5wNUwrcmNqS3NPdUV4SVE9PQ.