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Bloc de foi gras de canard
Bloc de foi gras de canard by J GROLIERE provides 485 kcal per 100 g, with 1.1 g of sugars and 5.3 g of protein. That is 25% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Block of foie gras category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 485 kcal | 475 |
| Total fat | 51 g | 48.7 +5% |
| Saturated fat | 22 g | 21.1 |
| Carbohydrates | 1.1 g | 2.5 −56% |
| Total sugars | 1.1 g | 1.5 −25% |
| Added sugars | 0.6 g | 1.9 −71% |
| Dietary fiber | 3.1 g | 0.7 +369% |
| Protein | 5.3 g | 6.4 −17% |
| Salt | 1.2 g | 1.4 −17% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 510 Block of foie gras products on Foodmetria.
Compared with other block of foie gras
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Foie gras de canard reconstitue (Origine France), eau, sel, sucre, poivre.
Product details
- Labels & certifications
- Without sodium nitrite
- Sold in
- France
- Barcode
- 3760170230689
Prices reported by shoppers
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Frequently asked questions
How many calories are in Bloc de foi gras de canard?
Bloc de foi gras de canard contains 485 kcal per 100 g.
How much sugar is in Bloc de foi gras de canard?
Bloc de foi gras de canard has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Bloc de foi gras de canard healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Bloc de foi gras de canard vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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