Filet de canard mariné au piment d’Espelette

by Corril in Duck fillets Barcode 2150116010528
Average nutritional quality
Green-Score
d
Environmental impact estimate

Filet de canard mariné au piment d’Espelette by Corril provides 185 kcal per 100 g, with 1.8 g of sugars and 16 g of protein. That is 278% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Duck fillets category.

Nutrient levels per 100 g

Fat
12 g · Moderate
Saturated fat
3.9 g · Moderate
Sugars
1.8 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 185 kcal 194 −5%
Total fat 12 g 12.7 −5%
Saturated fat 3.9 g 3.8
Carbohydrates 3.3 g 1.1 +207%
Total sugars 1.8 g 0.5 +278%
Dietary fiber 0 g 0.3 −100%
Protein 16 g 19.2 −16%
Salt 1 g 1.4 −30%

Category average across 213 Duck fillets products on Foodmetria.

Compared with other duck fillets

Calories lower 27%
Sugars higher 3%
Salt higher 39%
Saturated fat lower 44%
Protein top 97%
Fiber top 100%

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

Product details

Labels & certifications
French meatFrench duckNutriscoreNutriscore Grade C
Sold in
France
Barcode
2150116010528

Prices reported by shoppers

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Frequently asked questions

How many calories are in Filet de canard mariné au piment d’Espelette?

Filet de canard mariné au piment d’Espelette contains 185 kcal per 100 g.

How much sugar is in Filet de canard mariné au piment d’Espelette?

Filet de canard mariné au piment d’Espelette has 1.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Filet de canard mariné au piment d’Espelette healthy?

It has a Nutri-Score of C (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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