Nutrition report ready
2 Boudins blancs au bloc de foie gras de canard (20%) cuits
Nutri-Score E NOVA 4
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2 Boudins blancs au bloc de foie gras de canard (20%) cuits
2 Boudins blancs au bloc de foie gras de canard (20%) cuits by Picard provides 260 kcal per 100 g, with 3.6 g of sugars and 11 g of protein. That is 80% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Boudins blancs category and comes in a 240 g pack. Contains: eggs, gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 120g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 260 kcal | 312 kcal | 239 +9% | |
| Total fat | 22 g | 26.4 g | 34% | 19.7 +12% |
| Saturated fat | 8.9 g | 10.7 g | 53% | 7.6 +18% |
| Carbohydrates | 5 g | 6 g | 2% | 5 |
| Total sugars | 3.6 g | 4.3 g | 2 +80% | |
| Added sugars | 2.4 g | 2.8 g | 6% | 0.5 +376% |
| Dietary fiber | 0.5 g | 0.6 g | 2% | 0.5 −5% |
| Protein | 11 g | 13.2 g | 26% | 10.4 +6% |
| Salt | 1.5 g | 1.8 g | 1.7 −13% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 292 Boudins blancs products on Foodmetria.
Compared with other boudins blancs
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Viande de porc 38,3% (origine : France*), _lait_ demi-écrémé, bloc de foie gras de canard 15,1% [foie gras de canard (origine : France*), eau, sel, porto modifié (sel), armagnac modifié (sel), poivre blanc, sucre, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium], _œuf_ entier pasteurisé, pépite de bloc de foie gras de canard 5% [foie gras de canard (origine : France*), eau, armagnac modifié (sel, arôme naturel de poivre), sel, sucre, poivre, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium], pomme poêlée 4,4% [pomme, sucre, _beurre_ (_lait_)], eau, _lait_ écrémé en poudre, fécule de pomme de terre, liant [amidon de blé (_gluten_), sel, dextrose, arômes naturels], sel, acidifiant : citrate de sodium, antioxydant : ascorbate de sodium, cognac modifié (sel, arôme naturel de poivre), poivre blanc, muscade *Issue d'animaux nés, élevés, abattus et transformés en France.
- Allergens
- EggsGlutenMilk
- May contain traces
- CeleryCrustaceansFishMolluscsMustardNutsSesame seedsSoybeans
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 240 g
- Serving size
- 120g
- Labels & certifications
- French meatNutriscoreMade in FranceNutriscore Grade DTriman
- Sold in
- France
- Barcode
- 3270160159468
Prices reported by shoppers
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Frequently asked questions
How many calories are in 2 Boudins blancs au bloc de foie gras de canard (20%) cuits?
2 Boudins blancs au bloc de foie gras de canard (20%) cuits contains 260 kcal per 100 g and about 312 kcal per serving (120g).
How much sugar is in 2 Boudins blancs au bloc de foie gras de canard (20%) cuits?
2 Boudins blancs au bloc de foie gras de canard (20%) cuits has 3.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is 2 Boudins blancs au bloc de foie gras de canard (20%) cuits healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is 2 Boudins blancs au bloc de foie gras de canard (20%) cuits vegan?
Based on its ingredient list, it is not vegan.
What allergens does 2 Boudins blancs au bloc de foie gras de canard (20%) cuits contain?
According to the label data it contains: Eggs, Gluten, Milk. It may also contain traces of celery, crustaceans, fish, molluscs, mustard, nuts, sesame seeds, soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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