Why is Poêlée thaï au poulet et légumes classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product is rated NOVA 4 because it undergoes multiple industrial steps, including pre‑cooked spaghetti, a cured chicken piece, a complex flavoring blend, dextrose, starches and oil, all of which are combined into a ready‑to‑heat meal; it lists no formal food additives, but the formulation includes small amounts of flavoring, dextrose, potato starch and salt that result from processing.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

With 3 g of sugar and 0.65 g of salt per 100 g, the stir‑fry contains less sugar than the average prepared pasta dish and a low level of sodium, so it can fit within a controlled carbohydrate plan for diabetes and a moderate sodium limit for hypertension when portion sizes are modest; however, the total intake should still be counted toward daily allowances.

Is the anchovy‑based nuoc mam sauce in this product a concern for individuals with fish allergies?

Yes, the nuoc mam sauce includes anchovies, which are a fish ingredient; people who are allergic to fish should avoid this product because the fish allergen is present even though it is listed within a complex flavoring preparation.

MAISON THIRIET • 600g

Poêlée thaï au poulet et légumes

Composite Foods

Product Insights

Poêlée thaï au poulet et légumes is a 600 g ready‑to‑heat Thai‑style chicken and vegetable stir‑fry from Maison Thiriet, sold in France. It belongs to the composite‑food, one‑dish‑meal category, delivers 102 kcal, 3.4 g fat, 0.9 g saturated fat, 6 g protein and 2.1 g fiber per 100 g, with sugar and salt well below the typical values for similar pasta meals, yet it is classified as ultra‑processed (NOVA 4) and contains fish (anchovies), gluten and honey. The product earns a Nutri‑Score of B, reflecting a relatively favorable nutrient balance despite the processing level and the presence of allergens.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal102 kcal

Fat3.4 g

Saturated Fat0.9 g

Carbohydrates11 g

Sugars3 g

Comparative Analysis

Compared with the average prepared pasta‑based meal, this Thai chicken stir‑fry provides roughly half the fat (3.4 g vs 5.9 g), a third of the salt (0.65 g vs 3.55 g), slightly less sugar (3 g vs 3.57 g) and about half the calories (102 kcal vs 175 kcal) per 100 g.

Ingredients

Légumes 52% (carotte 10%, carotte jaune 10%, poivron rouge 10%, épinard 7%, pois croquant 6%, tomate 5%, petit pois 4%), pâtes spaghetti cuites 23% (eau, semoule de blé dur (gluten (blé)), curcuma 0,02%), poulet rôti traité en salaison 15% (filet de poulet (origine France), eau, dextrose, fécule de pomme de terre, sel), crème de noix de coco (extrait de noix de coco, eau), huile de tournesol, eau, préparation aromatique 0,9% (piment vert, échalote, galangal, sauce nuoc mâm (eau, anchois (poisson), sel), citron vert, huile de tournesol, coriandre, ail, citronnelle, épices 0,05%, jus de citron concentré, sel), jus de citron, pâte de curry (crème de noix de coco, épices 0,05%, eau, légumes (oignon, ail), huile de tournesol, sirop de sucre, noix de kemiri, amidon, sel, feuille de citron vert, jus de citron vert concentre), miel, sel, jus de citron vert, coriandre, farine de riz, ail, cumin 0,01%.

84%

35%

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