Why is Rôti de Porc - Label Rouge classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It falls into NOVA group 4 because the formulation adds ingredients beyond basic seasoning, including sodium nitrite as a preservative, sodium ascorbate as an antioxidant, caramel colour (E150a) for appearance, and a prepared broth, all of which make it an ultra‑processed food.

How does the sugar and salt content in this roast pork affect diabetic or hypertensive diets?

The product’s low sugar (0.5 g per 100 g) has minimal impact on blood glucose, making it relatively safe for diabetics, but its 1.8 g of salt per 100 g contributes a notable amount of sodium that should be limited by individuals with hypertension or on low‑salt diets.

Is the celery present in this product a concern for individuals with a celery allergy?

Yes – celery is declared as an allergen, so anyone with a known celery allergy should avoid this roasted pork, as even trace amounts (approximately 0.05 % of the formulation) can trigger allergic reactions.

Fleury Michon • 160 g

Rôti de Porc - Label Rouge

Fish Meat Eggs

Product Insights

Rôti de Porc - Label Rouge is a French roasted pork fillet classified as a processed meat (PNNS group: Processed meat). It offers a high protein content of 23 g per 100 g, low sugars (0.5 g), moderate fat, is certified gluten‑free, and carries a Nutri‑Score of C. However, it is an ultra‑processed product (NOVA 4) containing sodium nitrite, sodium ascorbate, caramel colour and a concentrated broth, and it has a relatively high salt level of 1.8 g per 100 g, plus it lists celery as an allergen and is not suitable for vegans.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal124 kcal

Fat3.3 g

Saturated Fat1.2 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with typical processed meats, this roast pork contains about half the sugar (0.5 g vs 1.56 g per 100 g), roughly half the salt (1.8 g vs 3.5 g), and much less saturated fat (1.2 g vs 6.8 g) while delivering a higher protein content (23 g vs 18.4 g).

Ingredients

Filet de porc, bouillons (eau, ail, plantes aromatiques 0.1%, _céleri_, carotte, jus concentré de _céleri_, oignon, poireau), fond de porc (eau, os de porc, viande porc, épices), sel, dextrose de maïs, poivre 0.1%, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium, colorant : caramel ordinaire.

84%

35%

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