Why is FILET TRANCHE DE POULET CURRY classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The fillet undergoes marination, cooking and the addition of several industrial ingredients such as tapioca starch, added sugars, glucose syrup, and a preservative system. The label lists nitrite sodium (E250) as a preservative and turmeric extract (E100) as a colour/flavour enhancer, both of which are typical of ultra‑processed foods.

How does the salt content in this chicken curry fillet affect a hypertensive or sodium‑restricted diet?

At 1.8 g of salt per 100 g, the product is classified as high in salt and can contribute a significant portion of the recommended daily limit of 5 g. Regular consumption may increase blood pressure in sensitive individuals, so it should be limited or paired with low‑salt meals for those on a hypertensive or low‑sodium diet.

Is the trace of celery listed in the product a risk for people with celery allergy?

Yes. Even a trace amount of celery can trigger an allergic reaction in highly sensitised individuals. Consumers with a known celery allergy should avoid this product or consult a healthcare professional before consuming it.

Fleury Michon • 150 g

FILET TRANCHE DE POULET CURRY - 4 tr.

Fish Meat Eggs

Product Insights

The product is a pre‑cooked, marinated chicken breast fillet seasoned with curry, produced in France by Fleury Michon and sold in French supermarkets. It belongs to the meat group, carries a Nutri‑Score of B, but is classified as ultra‑processed (NOVA 4) due to the inclusion of added sugars, starch, preservatives and flavor extracts. Nutritionally it offers very high protein (27 g per 100 g) and low fat, yet its salt level is relatively high (1.8 g per 100 g) and it contains the additive nitrite sodium (E250) and turmeric extract (E100).

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal137 kcal

Fat2.4 g

Saturated Fat0.7 g

Carbohydrates1.8 g

Sugars1.8 g

Comparative Analysis

Compared with the average values for meat‑based products, this chicken curry fillet contains far less fat (2.4 g vs 12.4 g) and saturated fat (0.7 g vs 4.2 g), lower sugar (1.8 g vs 2.2 g) and salt (1.8 g vs 3.2 g) while delivering considerably more protein (27 g vs 19.9 g) per 100 g.

Ingredients

Filet de poulet, fécule de manioc, concentré de tomate, sel, plantes aromatiques 0.8% (dont persil 0.3%), huile de tournesol, sucre, épices 0.5%, curry 0.5% (épices, plantes aromatiques, sel, huile de tournesol), sirop de glucose, cardamome, jus concentré de citron, extrait de curcuma, conservateur : nitrite de sodium.

84%

35%

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