Sauté de canard & purée à la châtaigne

by Seazon 390 g in Duck dishes Barcode 3701456316406
Average nutritional quality
Green-Score
a+
Environmental impact estimate

Sauté de canard & purée à la châtaigne by Seazon provides 193 kcal per 100 g, with 2.2 g of sugars and 5.4 g of protein. That is 12% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Duck dishes category and comes in a 390 g pack.

Nutrient levels per 100 g

Fat
12.4 g · Moderate
Saturated fat
3 g · Moderate
Sugars
2.2 g · Low
Salt
0.3 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 193 kcal 202
Total fat 12.4 g 13.7 −9%
Saturated fat 3 g 4.9 −39%
Carbohydrates 14.2 g 6.8 +108%
Total sugars 2.2 g 2.5 −12%
Dietary fiber 1.7 g 0.8 +120%
Protein 5.4 g 12.8 −58%
Salt 0.3 g 1.3 −78%

Category average across 180 Duck dishes products on Foodmetria.

Compared with other duck dishes

Calories higher 41%
Sugars higher 33%
Salt lower 4%
Saturated fat lower 45%
Protein top 94%
Fiber top 15%

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

Product details

Quantity
390 g
Labels & certifications
OrganicEU OrganicEco-ScoreEco-Score AFR-BIO-01
Sold in
France
Barcode
3701456316406

Prices reported by shoppers

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Frequently asked questions

How many calories are in Sauté de canard & purée à la châtaigne?

Sauté de canard & purée à la châtaigne contains 193 kcal per 100 g.

How much sugar is in Sauté de canard & purée à la châtaigne?

Sauté de canard & purée à la châtaigne has 2.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Sauté de canard & purée à la châtaigne healthy?

It has a Nutri-Score of C (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 March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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