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Boulettes De Viande
Boulettes De Viande by Ikea provides 191 kcal per 100 g, with 0.8 g of sugars and 13 g of protein. That is 43% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Frozen meats category and comes in a 1000 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 191 kcal | 247 −23% |
| Total fat | 13 g | 17.5 −26% |
| Saturated fat | 4.2 g | 6.2 −32% |
| Carbohydrates | 5.2 g | 6.3 −17% |
| Total sugars | 0.8 g | 1.4 −43% |
| Added sugars | 0 g | 1.3 −100% |
| Dietary fiber | 0 g | 1 −100% |
| Protein | 13 g | 16.2 −20% |
| Salt | 1.6 g | 1.1 +47% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1565 Frozen meats products on Foodmetria.
Compared with other frozen meats
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Viande hachée de poulet (61 %), chair de poulet, oignon, amidon de pomme de terre, sel, épices. Conservation : Maintenir surgelé à - 18°C ou en dessous.
Product details
- Quantity
- 1000 g
- Sold in
- France
- Barcode
- 1803464080002
Prices reported by shoppers
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Frequently asked questions
How many calories are in Boulettes De Viande?
Boulettes De Viande contains 191 kcal per 100 g.
How much sugar is in Boulettes De Viande?
Boulettes De Viande has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Boulettes De Viande healthy?
It has a Nutri-Score of D (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 Boulettes De Viande vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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