Why is Parmentier de poisson à la ciboulette classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The product is regarded as highly processed because it is made from multiple industrially prepared components such as rehydrated skimmed milk, fish pieces, potato flakes and pre‑cooked bread crumbs, but the ingredient list shows no added preservatives, colorants, flavor enhancers or other food additives.

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

With only 1.7 g of sugars per 100 g, the product has a minimal impact on blood glucose and can fit into a diabetic meal plan when eaten in reasonable portions; however, its 0.63 g of salt per 100 g contributes to daily sodium intake, so people with hypertension should monitor overall salt consumption.

Is the wheat bread crumb in this product a concern for gluten‑intolerant individuals?

Yes, the bread crumb is made from wheat flour and contains gluten, making this dish unsuitable for anyone with celiac disease or gluten sensitivity.

Lidl, Toque du Chef • 300 g

Parmentier de poisson à la ciboulette

Composite Foods

Product Insights

Parmentier de poisson à la ciboulette is a ready‑to‑heat fish terrine that combines hoki, cod, mashed potatoes, cream, chives and other seasonings. It belongs to the Composite foods → One‑dish meals category, carries a Nutri‑Score of C, is classified as NOVA 3, and offers low sugars, moderate salt and saturated fat, and a decent protein content while containing dairy, gluten and soy allergens. While its calorie and sugar levels are lower than many prepared meals, the moderate salt and saturated‑fat levels and presence of common allergens may limit its suitability for certain dietary needs.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal121 kcal

Fat5.4 g

Saturated Fat2 g

Carbohydrates11 g

Sugars1.7 g

Comparative Analysis

Compared with the average prepared fish meal, this parmentier provides about half the sugar (1.7 g vs 3.57 g), roughly one‑sixth the salt (0.63 g vs 3.55 g), similar saturated fat (2 g vs 1.94 g), slightly less protein (6.5 g vs 7.16 g), and about 30 % fewer calories (≈121 kcal vs 174 kcal).

Ingredients

Purée 71% [eau, lait écrémé réhydraté, flocons de pommes de terre 10%, creme fraîche 8.7%, échalotes, huile de colza, ciboulette 0.7%, ail, sel, poivre, curcuma chair de hoki de Nouvelle Zélande 17%, filet de lieu 7.4%, pain de mie (farine de blé, eau, levure, sel, farine de soja, huile de colza), chapelure (dont blé), oignons frits (oignons, huile de tournesol et/ou de colza), ciboulette 0.2%, huile de colza, curcuma. Lieu pêché en Océan Atlantique Nord-Est. Hoki de Nouvelle Zélande pêché en Pacifique Sud-Ouest.

84%

35%

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