Hauts de cuisses de poulet désossés marinés thym citron

by Thiriet in Chicken and its products Barcode 1299300852733
Very good nutritional quality

Hauts de cuisses de poulet désossés marinés thym citron by Thiriet provides 139 kcal per 100 g, with 0 g of sugars and 18 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Chicken and its products category.

Nutrient levels per 100 g

Fat
7 g · Moderate
Saturated fat
1.7 g · Moderate
Sugars
0 g · Low
Salt
0.8 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 139 kcal 172 −19%
Total fat 7 g 8.4 −17%
Saturated fat 1.7 g 2.2 −24%
Carbohydrates 1.1 g 6.2 −82%
Total sugars 0 g 1.9 −100%
Dietary fiber 0 g 0.8 −100%
Protein 18 g 17.5
Salt 0.8 g 1.3 −39%

Category average across 161 Chicken and its products products on Foodmetria.

Compared with other chicken and its products

Calories lower 34%
Sugars lower 1%
Salt lower 22%
Saturated fat lower 47%
Protein top 46%
Fiber top 100%

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

Product details

Sold in
France
Barcode
1299300852733

Prices reported by shoppers

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Frequently asked questions

How many calories are in Hauts de cuisses de poulet désossés marinés thym citron?

Hauts de cuisses de poulet désossés marinés thym citron contains 139 kcal per 100 g.

How much sugar is in Hauts de cuisses de poulet désossés marinés thym citron?

Hauts de cuisses de poulet désossés marinés thym citron has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Hauts de cuisses de poulet désossés marinés thym citron healthy?

It has a Nutri-Score of A (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 June 9, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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