Foi gras de canard entier a la truffe d’ete

by Fleurons de Lomagne 180 g in Whole foies gras from ducks Barcode 3700428499604
Bad nutritional quality
Green-Score
f
Environmental impact estimate

Foi gras de canard entier a la truffe d’ete by Fleurons de Lomagne provides 587 kcal per 100 g, with 1.1 g of sugars and 5.8 g of protein. That is 19% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Whole foies gras from ducks category and comes in a 180 g pack.

Nutrient levels per 100 g

Fat
62 g · High
Saturated fat
27 g · High
Sugars
1.1 g · Low
Salt
2.3 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 587 kcal 518 +13%
Total fat 62 g 52.9 +17%
Saturated fat 27 g 22.6 +19%
Carbohydrates 1.6 g 2.9 −44%
Total sugars 1.1 g 1.4 −19%
Protein 5.8 g 7.7 −24%
Salt 2.3 g 1.6 +48%

Category average across 1067 Whole foies gras from ducks products on Foodmetria.

Compared with other whole foies gras from ducks

Calories higher 4%
Sugars lower 39%
Salt higher 3%
Saturated fat higher 4%
Protein top 98%

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

Product details

Quantity
180 g
Sold in
France
Barcode
3700428499604

Prices reported by shoppers

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Frequently asked questions

How many calories are in Foi gras de canard entier a la truffe d’ete?

Foi gras de canard entier a la truffe d’ete contains 587 kcal per 100 g.

How much sugar is in Foi gras de canard entier a la truffe d’ete?

Foi gras de canard entier a la truffe d’ete has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Foi gras de canard entier a la truffe d’ete 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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