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Œuf entier
Œuf entier by En Cuisine provides 95 kcal per 100 g, with 0.9 g of sugars and 12 g of protein. That is 15% more sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Eggs category. Contains: eggs.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 95 kcal | 138 −31% |
| Total fat | 10 g | 9 +11% |
| Saturated fat | 3.3 g | 2.9 +15% |
| Carbohydrates | 0.9 g | 1.8 −51% |
| Total sugars | 0.9 g | 0.8 +15% |
| Added sugars | 0 g | 0.4 −100% |
| Dietary fiber | 0 g | 0.3 −100% |
| Protein | 12 g | 12.3 |
| Salt | 0.3 g | 0.6 −50% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1952 Eggs products on Foodmetria.
Compared with other eggs
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
ŒUF ENTIER LIQUIDE PASTEURISÉ
- Allergens
- Eggs
Product details
- Labels & certifications
- Products for professional use
- Sold in
- France
- Barcode
- 3560070516421
Prices reported by shoppers
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Frequently asked questions
How many calories are in Œuf entier?
Œuf entier contains 95 kcal per 100 g.
How much sugar is in Œuf entier?
Œuf entier has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Œuf entier healthy?
It has a Nutri-Score of B (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 Œuf entier vegan?
Based on its ingredient list, it is not vegan.
What allergens does Œuf entier contain?
According to the label data it contains: Eggs. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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