Brédial, Tout feu tout frais
Chou rouge assaisonné
2.5kg
BARCODE:3760039504470
PACKAGER CODE:FR 29.160.020 EC
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Fruits And Vegetables Based Foods, Vegetables Based Foods, Meals, Vegetables, Prepared Salads, Leaf Vegetables, Cabbages, Red Cabbage, Salads
LABELS:Vegetarian, No Artificial Preservatives, No Additives, Without Sulfites
PACKAGING:Plastic, Fresh, Tray
MANUFACTURING:bretagne
COUNTRIES:France
Health
Nutrition
Nutri-Score
Good nutritional qualityNutrient levels
Fat in moderate quantity (18%)
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 (1.4%)
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 (3.4%)
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 (0.35%)
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 | 780 kJ (185 kcal) |
| Fat | 18 g |
| Saturated fat | 1.4 g |
| Carbohydrates | 3.8 g |
| Sugars | 3.4 g |
| Dietary fiber | 2 g |
| Proteins | 1.1 g |
| Salt | 0.35 g |
| Sodium | 0.14 g |
| Fruits, vegetables and legumes | ~ 76 % |
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 | 780 kJ (185 kcal) | 780 kJ (186 kcal) | ? |
| Fat | 18 g | 18 g | ? |
| Saturated fat | 1.4 g | 1.4 g | ? |
| Carbohydrates | 3.8 g | 3.8 g | ? |
| Sugars | 3.4 g | 3.4 g | ? |
| Dietary fiber | 2 g | 2 g | ? |
| Proteins | 1.1 g | 1.1 g | ? |
| Salt | 0.35 g | 0.35 g | ? |
| Sodium | 0.14 g | 0.14 g | ? |
| Fruits, vegetables and legumes | ~ 76 % | ? | ~ 76 % |
Ingredients
Ingredients image
Ingredients list
Chou rouge émincé 68 %, vinaigrette [huile de colza, MOUTARDE </span>de Dijon (eau, graines de MOUTARDE, vinaigre, sel), vinaigre de vin
blanc et d'alcool, eau, sel], sauce coleslaw [huile de colza, eau, fromage blanc à 3.1% de matière grasse 10% (LAIT </span>demi-écrémé
pasteurisé, ferments lactiques), sucre, MOUTARDE (eau, graines de MOUTARDE, vinaigre, sel), vinaigre, jaune d'OEUF, farine de
carotte, sel], échalote, ciboulette, persil.
Ingredient information
Red Cabbage
68.0%
Vinaigrette
16% (estimate)
Colza Oil
8% (estimate)
Dijon Mustard
4% (estimate)
Water
2% (estimate)
Mustard Seed
1% (estimate)
Vinegar
0.5% (estimate)
Salt
0.5% (estimate)
White Wine Vinegar
2% (estimate)
Alcohol
1% (estimate)
Water
0.5% (estimate)
Salt
0.5% (estimate)
Sauce Coleslaw
8% (estimate)
Colza Oil
4% (estimate)
Water
2% (estimate)
Fromage Blanc A 3 1 De Matiere Grasse
10.0%
Pasteurized Semi Skimmed Milk
1% (estimate)
Lactic Ferments
1% (estimate)
Shallot
4% (estimate)
Chives
2% (estimate)
Parsley
2% (estimate)
Allergens
EggsMilkMustard
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Processed foodsElements that indicate the product is in NOVA group 3
Categories
Meals
Ingredients
Salt
Ingredients
Sugar
Ingredients
Sauce
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
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low 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
Red cabbage, raw • Score: 98/100Life-cycle reference
Category: Red cabbage, raw
PEF environmental score: 0.08
Climate change impact: 0.91 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Red cabbage, raw. 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: Red cabbage, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 54.4 % |
| Processing | 0.1 % |
| Packaging | 0.0 % |
| Transportation | 29.2 % |
| Distribution | 6.5 % |
| Consumption | 9.9 % |
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 medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 83/100Final score breakdown
Life cycle analysis score: 98
Sum of bonuses and maluses: -15
Final score: 83/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.5 km in a petrol car.
91 g CO2e per 100g of product.
Reference category: Red cabbage, raw.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Red cabbage, raw. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Red cabbage, raw. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 41.3 % |
| Processing | 0.0 % |
| Packaging | 0.0 % |
| Transportation | 32.9 % |
| Distribution | 3.0 % |
| Consumption | 22.8 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Plastic | Unknown | High |
Declared packaging
Plastic, Fresh, Tray
Transportation
Manufacturing locations
bretagne
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: 0.00 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 Yolk | 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 January 21, 2019 at 10:42:20 AM UTC by stagequalite .
Last edit on March 17, 2026 at 5:54:24 PM UTC by new-nutrition-bot .
Product page also edited by bredial, fix-serving-size-bot, new-nutrition-bot, packbot, stagequalite, teolemon.