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Foie gras de canard entier
Foie gras de canard entier by Le Canard Chez Degert provides 518 kcal per 100 g, with 0.3 g of sugars and 7.9 g of protein. That is 79% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Whole foies gras category and comes in a 240 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 518 kcal | 513 |
| Total fat | 53.9 g | 52.3 |
| Saturated fat | 21.6 g | 22.5 |
| Carbohydrates | 0.3 g | 3 −90% |
| Total sugars | 0.3 g | 1.5 −79% |
| Added sugars | 0 g | 0.5 −100% |
| Dietary fiber | 0.1 g | 0.2 −77% |
| Protein | 7.9 g | 7.7 |
| Salt | 0.4 g | 1.7 −75% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 581 Whole foies gras products on Foodmetria.
Compared with other whole foies gras
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Foie gras de Canard, sel, poivre.
Product details
- Quantity
- 240 g
- Labels & certifications
- Without sodium nitrite
- Sold in
- France
- Barcode
- 3000000005309
Prices reported by shoppers
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Frequently asked questions
How many calories are in Foie gras de canard entier?
Foie gras de canard entier contains 518 kcal per 100 g.
How much sugar is in Foie gras de canard entier?
Foie gras de canard entier has 0.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Foie gras de canard entier healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Foie gras de canard entier vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 12, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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