Why is Sauce bolognaise plus de boeuf classified as NOVA 3 and what specific additives does it contain?

It is considered moderately processed because the ingredient list includes cooked beef, tomato puree, vegetables, added sugars, oil, starch and a single food additive, lactic acid (E270); no artificial colors, flavors, or preservatives are present, keeping it in NOVA group 3 rather than the ultra‑processed NOVA 4.

How do the sugar and salt levels in this sauce affect a diabetic or hypertensive diet?

With 5 g of sugar and 0.9 g of salt per 100 g, the sauce adds a modest amount of carbohydrate and sodium; diabetics should count the sugar as part of their daily limit, and hypertensive individuals should monitor portion size to keep total salt intake within recommended limits.

Is the presence of celery in this sauce a concern for people with celery allergy?

Yes; celery is listed as an allergen, and the product also notes possible traces of gluten, milk and mustard, so anyone sensitive to celery should avoid this sauce.

U • 420 g

Sauce bolognaise plus de boeuf 420g

Fat And Sauces

Product Insights

The product is a 420 g French beef Bolognese sauce, belonging to the "Fat and sauces" and "Dressings and sauces" PNNS groups. It carries a Nutri‑Score of C and is classified in NOVA group 3, indicating a moderately processed product that contains added sugars, sunflower oil, corn starch and the food additive E270 (lactic acid). Nutritionally it is low in fat (3.6 g), sugar (5 g) and salt (0.9 g) per 100 g compared with typical condiment averages, but still provides 82 kcal, 5.8 g of protein and 1.7 g of fiber, and it lists celery as an allergen.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal82 kcal

Fat3.6 g

Saturated Fat1.2 g

Carbohydrates5.8 g

Sugars5 g

Comparative Analysis

Compared with average condiments, this Bolognese sauce contains roughly half the sugar (5 g vs 10.95 g), less than a third the fat (3.6 g vs 12.01 g) and about one‑fifth the salt (0.9 g vs 5.02 g) per 100 g, resulting in a lower energy value of 82 kcal versus the category average of 183 kcal.

Ingredients

Puree et pulpe de tomates (France) 60%, viande bovine cuite (France) 21.5% (soit 30% equivalent viande crue), legumes 14% (oignons 10%, carottes 4%), sucre, sel, huile de tournesol, amidon de mais, vin blanc, epices et plantes aromatiques 0.27% (CELERI-feuille), acidifiant : acide lactique. traces eventuelles de cereales contenant du gluten, lait et moutarde

84%

35%

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