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Foie gras de canard cru du Périgord
Foie gras de canard cru du Périgord by Aldi provides 553 kcal per 100 g, with 1.4 g of sugars and 6.9 g of protein. That is 13% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Foies gras from ducks category and comes in a 500 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 50 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 553 kcal | 277 kcal | 491 +13% | |
| Total fat | 57 g | 28.5 g | 37% | 50.2 +14% |
| Saturated fat | 22 g | 11 g | 55% | 21.4 |
| Carbohydrates | 3.1 g | 1.6 g | 1% | 3.2 |
| Total sugars | 1.4 g | 0.7 g | 1.6 −13% | |
| Dietary fiber | 0 g | 0 g | 0% | 0.4 −100% |
| Protein | 6.9 g | 3.5 g | 7% | 6.9 |
| Salt | 1.1 g | 0.6 g | 1.4 −24% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 673 Foies gras from ducks products on Foodmetria.
Compared with other foies gras from ducks
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 500 g
- Serving size
- 50 g
- Labels & certifications
- PGI
- Sold in
- France
- Barcode
- 4068262015787
Prices reported by shoppers
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Frequently asked questions
How many calories are in Foie gras de canard cru du Périgord?
Foie gras de canard cru du Périgord contains 553 kcal per 100 g and about 277 kcal per serving (50 g).
How much sugar is in Foie gras de canard cru du Périgord?
Foie gras de canard cru du Périgord has 1.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Foie gras de canard cru du Périgord 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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