Nutrition report ready

Fine tranche de filet de canard au poivre

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Le Gaulois product.

Nutri-Score B

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Fine tranche de filet de canard au poivre

by Le Gaulois in Duck fillets Barcode 0226286044211
Good nutritional quality
Green-Score
f
Environmental impact estimate

Fine tranche de filet de canard au poivre by Le Gaulois provides 218 kcal per 100 g, with 0.5 g of sugars and 18 g of protein. Its Nutri-Score is B. It is listed in the Duck fillets category.

Nutrient levels per 100 g

Fat
16 g · Moderate
Saturated fat
5.4 g · High
Sugars
0.5 g · Low
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 218 kcal 194 +13%
Total fat 16 g 12.7 +26%
Saturated fat 5.4 g 3.8 +41%
Carbohydrates 0.8 g 1.1 −26%
Total sugars 0.5 g 0.5 +5%
Protein 18 g 19.2 −6%
Salt 0.4 g 1.4 −69%

Category average across 213 Duck fillets products on Foodmetria.

Compared with other duck fillets

Calories higher 20%
Sugars higher 49%
Salt higher 48%
Saturated fat higher 17%
Protein top 81%

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

Product details

Sold in
France
Barcode
0226286044211

Prices reported by shoppers

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Frequently asked questions

How many calories are in Fine tranche de filet de canard au poivre?

Fine tranche de filet de canard au poivre contains 218 kcal per 100 g.

How much sugar is in Fine tranche de filet de canard au poivre?

Fine tranche de filet de canard au poivre has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Fine tranche de filet de canard au poivre healthy?

It has a Nutri-Score of B (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 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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