Rôti de Filet de dinde

by Marque Repère in Roasted turkey meat Barcode 2860122045727
Not enough data to compute
Unprocessed or minimally processed
Green-Score
d
Environmental impact estimate

Rôti de Filet de dinde by Marque Repère provides 110 kcal per 100 g, with 0.1 g of sugars and 22.4 g of protein. That is 81% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Roasted turkey meat category.

Nutrient levels per 100 g

Fat
1.9 g · Low
Sugars
0.1 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 110 kcal 149 −26%
Total fat 1.9 g 6.9 −73%
Carbohydrates 0.8 g 1.5 −47%
Total sugars 0.1 g 0.7 −81%
Added sugars 0 g 1.4 −100%
Dietary fiber 0 g 0.7 −100%
Protein 22.4 g 20 +12%
Salt 1 g 1.2 −16%

Category average across 149 Roasted turkey meat products on Foodmetria.

Compared with other roasted turkey meat

Calories lower 32%
Sugars lower 26%
Salt higher 48%
Protein top 40%
Fiber top 100%

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

Ingredients

ROTI DE FILET DE DINDE

Palm oil freeNot veganNot vegetarian

Product details

Sold in
France
Barcode
2860122045727

Prices reported by shoppers

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Frequently asked questions

How many calories are in Rôti de Filet de dinde?

Rôti de Filet de dinde contains 110 kcal per 100 g.

How much sugar is in Rôti de Filet de dinde?

Rôti de Filet de dinde has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Rôti de Filet de dinde healthy?

It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Rôti de Filet de dinde vegan?

Based on its ingredient list, it is not vegan.

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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