Kitchen Diet
Veau cuisiné aux légumes à la basquaise et son riz blanc
270 g
BARCODE:3700569001490
CATEGORIES:Meats And Their Products, Meals, Meals With Meat, Rice Dishes, Beef Dishes, Veal Meat Dishes
COUNTRIES:France
Health
Nutrition
Nutri-Score
Very 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: 52
Nutrient levels
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
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 (3.1%)
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 (0.7%)
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 meat dishes |
|---|---|---|
| Energy | 496 kJ (118 kcal) | 484.894 kJ (122 kcal) (+2%) |
| Fat | 3 g | 5.518 g (-46%) |
| Saturated fat | 0.7 g | 2.527 g (-72%) |
| Carbohydrates | 14 g | 6.031 g (+132%) |
| Sugars | 3.1 g | 1.175 g (+164%) |
| Dietary fiber | 1.3 g | ? |
| Proteins | 10 g | 9.839 g (+2%) |
| Salt | 0.7 g | 0.794 g (-12%) |
| Sodium | 0.28 g | 0.317 g (-12%) |
| Fruits, vegetables and legumes | ~ 49.9533203125 % | ? |
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 | 496 kJ (118 kcal) | 496 kJ (118 kcal) | ? |
| Fat | 3 g | 3 g | ? |
| Saturated fat | 0.7 g | 0.7 g | ? |
| Carbohydrates | 14 g | 14 g | ? |
| Sugars | 3.1 g | 3.1 g | ? |
| Dietary fiber | 1.3 g | 1.3 g | ? |
| Proteins | 10 g | 10 g | ? |
| Salt | 0.7 g | 0.7 g | ? |
| Sodium | 0.28 g | 0.28 g | ? |
| Fruits, vegetables and legumes | ~ 49.9533203125 % | ? | ~ 49.9533203125 % |
Serving size
270 g
Ingredients
Ingredients image
Ingredients list
Riz cuit 24% (eau, riz 9,5%), épaule de veau 22% (origine France), coulis de tomate 20%, oignon 9,6%, poivron jaune 6,8%, poivron rouge 3,3%, poivron vert 2,9%, jus de veau lié aromatisé déshydraté 2,1% (fécule, sel, arômes naturels, saccharose, graisse de poulet, plantes aromatiques, chicorée soluble, viande de veau, tomate, épices, antioxydant : extrait de romarin), tomate 2,0%, double concentré de tomate 2,0%, huile de colza 1,7%, fondue d'oignon 1,4% (oignon, BEURRE, sel, poivre), ail 0,9%, sel 0,3%, persil 0,2%, estragon 0,1%, thym
Ingredient information
Cooked Rice
24.0%
Water
12% (estimate)
Rice
9.5%
Epaule De Veau
22.0%
Sifted Tomato
20.0%
Onion
9.6%
Yellow Bell Pepper
6.8%
Red Bell Pepper
3.3%
Green Bell Pepper
2.9%
Jus De Veau Lie Aromatise Deshydrate
2.1%
Starch
1.05% (estimate)
Salt
0.53% (estimate)
Natural Flavouring
0.26% (estimate)
Sucrose
0.13% (estimate)
Chicken Fat
0.07% (estimate)
Herb
0.03% (estimate)
Chicoree Soluble
0.02% (estimate)
Veal Meat
0.01% (estimate)
Tomato
0% (estimate)
Spice
0% (estimate)
Antioxidant
0% (estimate)
E392
0% (estimate)
Tomato
2.0%
Double Concentrated Tomato
2.0%
Colza Oil
1.7%
Onion
1.4%
Onion
0.7% (estimate)
Butter
0.35% (estimate)
Salt
0.18% (estimate)
Pepper
0.18% (estimate)
Garlic
0.9%
Salt
0.3%
Parsley
0.2%
Tarragon
0.1%
Thyme
0.7% (estimate)
Added sugars
Contains added sugars (0%)
Added sugars: sucrose
Quantity of added sugars: 0%
Allergens
GlutenMilk
Ingredients analysis
Palm oil free
Unknown
Palm oil content unknown
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:epaule-de-veau
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:epaule-de-veau
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Flavouring
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
E392 - Extracts of rosemary
E392 - Extracts of rosemary
No additive description is available yet.
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 quenelle, in sauce • Score: 41/100Life-cycle reference
Category: Veal quenelle, in sauce
PEF environmental score: 0.71
Climate change impact: 6.76 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Veal quenelle, in 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 quenelle, in sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 80.1 % |
| Processing | 5.0 % |
| Packaging | 5.4 % |
| Transportation | 3.0 % |
| Distribution | 1.4 % |
| Consumption | 5.1 % |
Bonuses and maluses
Origins of ingredients
Declared origins are missing for this product.
Origins malus: -3
Transportation (Worldwide): 0
Environmental policy adjustment: -3
Select a country to include the full impact of transportation.
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: 23/100Final score breakdown
Life cycle analysis score: 41
Sum of bonuses and maluses: -18
Final score: 23/100
Carbon footprint
Carbon footprint
Equivalent to driving 3.5 km in a petrol car.
676 g CO2e per 100g of product.
Reference category: Veal quenelle, in sauce.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Veal quenelle, in sauce. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Veal quenelle, in sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 86.8 % |
| Processing | 2.8 % |
| Packaging | 4.2 % |
| Transportation | 4.2 % |
| Distribution | 0.6 % |
| Consumption | 1.4 % |
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
Origins of ingredients
Declared origins are missing for this product.
Origins malus: -3
Transportation (Worldwide): 0
Environmental policy adjustment: -3
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 78 % | High |
| France | 22 % | 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:
cooked rice
rice
veal meat
butter
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 August 25, 2017 at 1:00:10 PM UTC by kiliweb .
Last edit on March 17, 2026 at 10:29:30 AM UTC by new-nutrition-bot .
Product page also edited by foodvisor, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, org-ksante, roboto-app, yuka.UnFNTlRia0hxOW94bS9FRytES0srLzU4eTdTeFkycVFFTTlNSVE9PQ.
Source List
- ksante