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Noix du perigord
Noix du perigord by Cooperative la perigourdine provides 691 kcal per 100 g, with 3 g of sugars and 15 g of protein. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the French nuts category and comes in a 500 g pack. Contains: nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 691 kcal | 666 |
| Total fat | 64 g | 62.8 |
| Saturated fat | 5.7 g | 5.5 |
| Carbohydrates | 11 g | 8.3 +33% |
| Total sugars | 3 g | 3.2 −5% |
| Added sugars | 0 g | 0 |
| Dietary fiber | 5.7 g | 5.8 |
| Protein | 15 g | 14.7 |
| Salt | 0 g | 0 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 15 French nuts products on Foodmetria.
Compared with other french nuts
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Noix Sèches
- Allergens
- Nuts
Product details
- Quantity
- 500 g
- Sold in
- France
- Barcode
- 3760188730003
Prices reported by shoppers
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Frequently asked questions
How many calories are in Noix du perigord?
Noix du perigord contains 691 kcal per 100 g.
How much sugar is in Noix du perigord?
Noix du perigord has 3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Noix du perigord healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Noix du perigord vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Noix du perigord contain?
According to the label data it contains: Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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