Escargot de Bourgogne beurre persillé by L'origine Du Gout

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Escargot de Bourgogne beurre persillé

by L'origine Du Gout 110g in Snails from Burgundy Barcode 3664335004781
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Escargot de Bourgogne beurre persillé by L'origine Du Gout provides 364 kcal per 100 g, with 1.3 g of sugars and 9.6 g of protein. Its Nutri-Score is E. It is listed in the Snails from Burgundy category and comes in a 110g pack.

Nutrient levels per 100 g

Fat
35 g · High
Saturated fat
24 g · High
Sugars
1.3 g · Low
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 364 kcal 234 +56%
Total fat 35 g 19.3 +81%
Saturated fat 24 g 12.8 +88%
Carbohydrates 2.3 g 3 −24%
Total sugars 1.3 g 1.2 +6%
Dietary fiber 0.6 g 1 −39%
Protein 9.6 g 11.6 −18%
Salt 1.4 g 1.2 +20%

Category average across 190 Snails from Burgundy products on Foodmetria.

Compared with other snails from burgundy

Calories higher 9%
Sugars higher 19%
Salt higher 36%
Saturated fat higher 15%
Protein top 65%
Fiber top 77%

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

Product details

Quantity
110g
Sold in
France
Barcode
3664335004781

Prices reported by shoppers

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Frequently asked questions

How many calories are in Escargot de Bourgogne beurre persillé?

Escargot de Bourgogne beurre persillé contains 364 kcal per 100 g.

How much sugar is in Escargot de Bourgogne beurre persillé?

Escargot de Bourgogne beurre persillé has 1.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Escargot de Bourgogne beurre persillé healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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