Why is Risotto St Jacques fondue de poireaux classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The product is classified as ultra-processed (NOVA 4) because it contains several refined and added ingredients that are not present in the original raw components, such as rice starch, fish gelatin, a food-grade emulsifier (E428), added vegetable oils, vermouth and concentrated mushroom and mussel juices; these processing steps raise its NOVA level.

How does the salt content in this risotto affect a hypertensive or low-sodium diet?

With 0.6 g of salt per 100 g, a 280 g serving contains about 1.7 g of salt, which is roughly 7% of the World Health Organization's recommended maximum of 5 g per day, so the product can fit into a low-sodium diet when consumed in moderation, but it should be balanced with other low-salt foods.

Is the scallop (Saint-Jacques) ingredient a concern for people with shellfish allergies?

Yes, the ingredient list includes fresh scallops (Saint-Jacques), which are classified as a mollusk allergen; anyone with a shellfish or mollusk allergy should avoid this risotto.

Fleury Michon • 280 g e

Risotto St Jacques fondue de poireaux

Composite Foods

Product Insights

Risotto St Jacques fondue de poireaux is a ready-to-eat scallop and leek risotto from Fleury Michon, classified under the Composite foods/One-dish meals group. It carries a Nutri-Score of B, provides about 123 kcal per 100 g, with low sugar (1.9 g) and salt (0.6 g) compared to many prepared meals, while offering 5 g of protein and 0.9 g of fiber, and it lists fish, shellfish, milk and gluten among its allergens and includes the emulsifier E428. Because it is a NOVA 4 product, it is considered ultra-processed, containing refined starch, fish gelatin, added oils, vermouth and other industrial ingredients, which also means it is not suitable for vegan diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Added Sugars0 g

Fruits & Vegetables30 %

Comparative Analysis

Energetically, this risotto provides about 123 kcal per 100 g versus the average 175 kcal for similar rice dishes, while its sugar (1.9 g) and salt (0.6 g) are far below the typical 3.6 g of sugar and 3.5 g of salt, although its protein (5 g) and fiber (0.9 g) are also lower than the averages of 7.2 g and 2.1 g, respectively.

Ingredients

Lait écrémé, poireaux 13%, riz 12%, champignons de Paris 11%, Saint-Jacques 11,7% , eau, crème fraîche 7,2%, échalotes 4,6%, vermouth , amidon de riz, fromage à pâte dure 1,7%, crème de riz, farine de blé, huile de colza, huile d'olive vierge, gélatine de poisson, vinaigre de vin blanc, sel, jus concentré de moules, persil, jus concentré de champignons, poivre, piment.

84%

35%

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