Côte de veau

by Les éleveurs de chez nous in Veal meat Barcode 0247519051233
Average nutritional quality
Unprocessed or minimally processed
Green-Score
f
Environmental impact estimate

Côte de veau by Les éleveurs de chez nous provides 190 kcal per 100 g, with 0 g of sugars and 18.3 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Veal meat category.

Nutrient levels per 100 g

Fat
12.9 g · Moderate
Saturated fat
4.8 g · Moderate
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 190 kcal 177 +7%
Total fat 12.9 g 11.5 +12%
Saturated fat 4.8 g 4.5 +8%
Carbohydrates 0.1 g 2.3 −96%
Total sugars 0 g 0.5 −100%
Added sugars 0 g 0.5 −100%
Protein 18.3 g 15.9 +15%
Salt 0 g 1 −100%

Category average across 258 Veal meat products on Foodmetria.

Compared with other veal meat

Calories higher 43%
Sugars lower 1%
Salt lower 1%
Saturated fat higher 45%
Protein top 25%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Veau

Palm oil freeNot veganNot vegetarian

Product details

Sold in
France
Barcode
0247519051233

Prices reported by shoppers

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Frequently asked questions

How many calories are in Côte de veau?

Côte de veau contains 190 kcal per 100 g.

How much sugar is in Côte de veau?

Côte de veau has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Côte de veau healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Côte de veau vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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