Saucisse de morceau by Grand Frais

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Saucisse de morceau

by Grand Frais in French sausages Barcode 3240650103035
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown

Saucisse de morceau by Grand Frais provides 316 kcal per 100 g, with 0 g of sugars and 16 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the French sausages category.

Nutrient levels per 100 g

Fat
28 g · High
Saturated fat
11 g · High
Sugars
0 g · Low
Salt
2.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 250.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 316 kcal 790 kcal 293 +8%
Total fat 28 g 70 g 90% 24.1 +16%
Saturated fat 11 g 27.5 g 138% 9.1 +21%
Carbohydrates 0 g 0 g 0% 1.7 −100%
Total sugars 0 g 0 g 0.9 −100%
Protein 16 g 40 g 80% 16.9 −5%
Salt 2.2 g 5.5 g 2.2

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 209 French sausages products on Foodmetria.

Compared with other french sausages

Calories higher 34%
Sugars lower 1%
Salt higher 41%
Saturated fat higher 30%
Protein top 64%

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

Product details

Serving size
250.0g
Labels & certifications
PGI
Sold in
France
Barcode
3240650103035

Prices reported by shoppers

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Frequently asked questions

How many calories are in Saucisse de morceau?

Saucisse de morceau contains 316 kcal per 100 g and about 790 kcal per serving (250.0g).

How much sugar is in Saucisse de morceau?

Saucisse de morceau has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Saucisse de morceau healthy?

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

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