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Filet de dinde
Filet de dinde by L'etal du Volailler provides 107 kcal per 100 g, with 0 g of sugars and 24 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Turkey fillets category and comes in a 1 kg pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 107 kcal | 111 |
| Total fat | 1.2 g | 2.2 −46% |
| Saturated fat | 0.4 g | 0.7 −45% |
| Carbohydrates | 0 g | 1 −100% |
| Total sugars | 0 g | 0.4 −100% |
| Added sugars | 0 g | 0.5 −100% |
| Dietary fiber | 0 g | 0.1 −100% |
| Protein | 24 g | 22 +9% |
| Salt | 0.2 g | 1.1 −87% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 103 Turkey fillets products on Foodmetria.
Compared with other turkey fillets
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
100% filet de dinde (Origine France). Produit frais Classe A.
Product details
- Quantity
- 1 kg
- Labels & certifications
- French meatNutriscoreFrench poultryNutriscore Grade ATriman
- Sold in
- France
- Barcode
- 4335619103702
Prices reported by shoppers
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Frequently asked questions
How many calories are in Filet de dinde?
Filet de dinde contains 107 kcal per 100 g.
How much sugar is in Filet de dinde?
Filet de dinde has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Filet de dinde healthy?
It has a Nutri-Score of A (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 Filet de dinde vegan?
Based on its ingredient list, it is not vegan.
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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