Nutri-Score C
Riz provencal

Riz à la Provençale au Thon & Basilic

Bonduelle

Barcode
3083681081596
Quantity
320 g
Serving
320 g
English

132 kcal

Energy / 100 g

4 g

Protein / 100 g

18 g

Carbs / 100 g

4.5 g

Fat / 100 g

Nutrition — per 100 g

Energy 132 kcal / 553 kJ
Macronutrients
Protein 4 g
Carbohydrates 18 g
Fat 4.5 g
Sugars 1 g
Fiber 1.5 g
Fats
Saturated fat 0.5 g
Minerals
Sodium 300 mg
Salt 0.75 g
Other
Added sugars 0 g

Ingredients

rice (52%), tomatoes (11%), thon (7%), peas (4%), sweet corn (4%), black olives (4%), peppers, alcohol vinegar, rapeseed oil, extra virgin olive oil, basil (0,9%), salt, dijon moutarde (water, moutarde seeds, alcohol vinegar, salt), sugar, thickeners: guar gum - xanthan gum, natural flavourings, made in a workshop also using: gluten, milk, egg, celery, crustacean, soy, nuts ,

Allergens

Celery Crustaceans Eggs Fish Gluten Milk Mustard

May contain: Celery, Crustaceans, Eggs, Milk, Tree nuts, Soy, Cereals with gluten, Crustaceans and shellfish

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AI

AI analysis

Rice salad with tomatoes, skipjack tuna (7%), black olives, peas and sweetcorn. Per 100 g it has 132 kcal, 18 g carbohydrates, 4.5 g fat, 4 g protein and 0.75 g salt.

Good points

  • Low saturated fat (0.5 g per 100 g)
  • Low sugar (1 g per 100 g)
  • Source of protein (4 g per 100 g, 12% of energy)

Watch out

  • High in salt (2.4 g per serving)

Allergens

Contains: gluten, crustaceans, eggs, fish, milk, celery, mustard. May contain: soy, nuts.

Vegan: nodeclared allergenVegetarian: nodeclared allergenGluten-free: nodeclared allergenLactose-free: nodeclared allergen

Processing: Ultra-processed (NOVA 4)

Per serving (320 g): 422 kcal · 14.4 g fat · 1.6 g saturated fat · 3.2 g sugars · 2.4 g salt · 12.8 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL