Why is Recette indienne quinoa et curry classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as NOVA 4 because the meal incorporates several industrially processed ingredients such as tofu that is set with calcium sulfate (E516) and nigari, pre-ground curry powder, and refined durum-wheat bulgur, yet the label reports zero listed additives, meaning no artificial preservatives, colorings or sweeteners are added.

How does the low sugar and salt content of this quinoa-curry meal affect people with diabetes or hypertension?

The low sugar (1.3 g) and low salt (0.6 g) per 100 g make it suitable for diabetic and hypertensive diets, as it contributes minimally to daily glucose spikes and sodium intake, though overall portion size and total diet composition should still be considered.

Is this meal suitable for vegan, gluten-free, or keto diets?

The recipe is fully vegan, but it is not gluten-free because it contains durum-wheat bulgur, and it is not keto-friendly due to its relatively high carbohydrate content from quinoa, bulgur and vegetables.

Céréal bio • 220g

Recette indienne quinoa et curry

Composite Foods

Product Insights

Recette indienne quinoa et curry is a plant-based ready-to-eat meal that falls under the Composite foods category, specifically one-dish meals. It carries a Nutri-Score of A, is classified as ultra-processed (NOVA 4), and offers low sugar (1.3 g) and salt (0.6 g) per 100 g, high fiber (7.5 g), but provides moderate amounts of fat and protein that are below the typical plant-based meal averages. The product contains allergens such as soy, gluten, celery and mustard, and uses processing aids like calcium sulfate (E516) and nigari, though it lists no artificial additives or preservatives.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal145 kcal

Fat6.7 g

Saturated Fat0.9 g

Carbohydrates12 g

Sugars1.3 g

Comparative Analysis

Compared with the average plant-based ready meal, this quinoa-curry dish provides roughly 1.3 g of sugar versus 3.6 g, 0.6 g of salt versus 3.5 g, and 7.5 g of fiber versus 2.1 g per 100 g.

Ingredients

Eau, quinoa* 15,4%, tofu* 14,4% (eau, soja, gélifiant: sulfate de calcium, nigari), boulgour de blé dur* 10,8%, carottes* 9,1%, poivrons* 9,1%, oignons* 9,1%, huile de tournesol*, curry en poudre* (dont céleri*, moutarde*), sel de mer, sucre de canne*. *ingrédients issus de l'agriculture biologique.

84%

35%

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