ProductspoliPoli cheese

poli

Poli cheese

500g

BARCODE:3838977011494

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Saucissons Secs Sans Porc, Saucissons Secs Cacher

LABELS:No Gluten, Halal

PACKAGING:Plastic

COUNTRIES:France

STORES:epicerie

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very high environmental impact

Health

Nutrition

Label

Poor nutritional quality

Nutrient levels

Fat in moderate quantity (20%)

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 high quantity (6.3%)

Sugars in low quantity (0.5%)

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 high quantity (2.2%)

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
Energy	~ 961 kJ (232 kcal)
FAT	20 g
Saturated fat	6.3 g
Carbohydrates	1 g
Sugars	0.5 g
Dietary fiber	?
Proteins	12 g
Salt	2.2 g
Sodium	0.88 g
Minerals
Fruits, vegetables and legumes	~ 0 %

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	~ 961 kJ (232 kcal)	? (232 kcal)	?
FAT	20 g	20 g	?
Saturated fat	6.3 g	6.3 g	?
Carbohydrates	1 g	1 g	?
Sugars	0.5 g	0.5 g	?
Added sugars	~ 0 g	?	~ 0 g
Dietary fiber	?	?	?
Proteins	12 g	12 g	?
Salt	2.2 g	2.2 g	?
Sodium	0.88 g	0.88 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 961 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

56 min (~5,603 steps)

Swimming

34 min

Bicycling

26 min

Running

20 min

Ingredients

Ingredients image

Ingredients list

Pouletfieisch 67 %. Wasser. Schmelzkäse 8 % (Milch. Festigungsmittel: Calciumchlarid. Konservierungsstuff Lysozym aus Eiem. Wasser Emulgatorsalze: Polyohosphate und Natriumphosphate) Pouletnaut Saiz. Dextroase. Stabilisator. Dighosohate, Antioxidationsmittel: Natriumascorbat. Gevürze. Gewürzeextrakte. Konservierungsstaff Natriumnitrit Bei Temperaturen van 0 C bis +5 °C aufbewahren. Zu

Ingredient information

Pouletfieisch

67.0%

Water

16.5% (estimate)

Melted Cheese

8.0%

Milk

5% (estimate)

Firming Agent

1.5% (estimate)

Calciumchlarid

0.75% (estimate)

Konservierungsstuff Lysozym Aus Eiem

0.38% (estimate)

Wasser Emulgatorsalze

0.38% (estimate)

Polyohosphate

0.75% (estimate)

E339

0.75% (estimate)

Pouletnaut Saiz

4% (estimate)

Dextroase

2.25% (estimate)

Stabiliser

1.13% (estimate)

Dighosohate

0.56% (estimate)

Antioxidant

0.56% (estimate)

E301

0.28% (estimate)

GevüRze

0.14% (estimate)

Spice

0.07% (estimate)

Konservierungsstaff Natriumnitrit Bei Temperaturen Van 0 C Bis 5 C Aufbewahren

0.04% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: de:pouletfieisch, de:calciumchlarid, de:konservierungsstuff-lysozym-aus-eiem, de:wasser-emulgatorsalze, de:polyohosphate, de:pouletnaut-saiz, de:dextroase, de:dighosohate, de:gevürze, de:konservierungsstaff-natriumnitrit-bei-temperaturen-van-0-c-bis-5-c-aufbewahren, de:zu

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Firming Agent

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

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high 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

Dry sausage • Score: 33/100

Life-cycle reference

Category: Dry sausage PEF environmental score: 0.93 Climate change impact: 7.33 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dry sausage. 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: Dry sausage. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.9 %
Processing	5.9 %
Packaging	0.9 %
Transportation	2.0 %
Distribution	1.0 %
Consumption	0.3 %

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: 18/100

Final score breakdown

Life cycle analysis score: 33 Sum of bonuses and maluses: -15 Final score: 18/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 733 g CO2e per 100g of product. Reference category: Dry sausage. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.8 %
Processing	4.7 %
Packaging	1.4 %
Transportation	3.4 %
Distribution	0.6 %
Consumption	0.1 %

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
Plastic
Total

Declared packaging

Plastic

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.

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 November 12, 2018 at 7:09:45 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:54:22 PM UTC by new-nutrition-bot .

Product page also edited by kiliweb, lambert68200-gmail-com, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.WlpFQklxNG50NlF6b1AwKzJ4N3Y5djh0MW8rbGZtYU9HK01WSVE9PQ.

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