Viande hachée charolais 15% de M.G by La vie claire

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Viande hachée charolais 15% de M.G

by La vie claire 350 g in Fresh meats Barcode 3266191074283
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

Viande hachée charolais 15% de M.G by La vie claire provides 209 kcal per 100 g, with 0.5 g of sugars and 20 g of protein. That is 10% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Fresh meats category and comes in a 350 g pack.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
5.7 g · High
Sugars
0.5 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 209 kcal 170 +23%
Total fat 14 g 9.1 +53%
Saturated fat 5.7 g 3.4 +70%
Carbohydrates 0.5 g 1.1 −56%
Total sugars 0.5 g 0.5 +10%
Protein 20 g 20.8
Salt 0 g 0.7 −100%

Category average across 145 Fresh meats products on Foodmetria.

Compared with other fresh meats

Calories higher 30%
Sugars higher 38%
Salt lower 1%
Saturated fat higher 28%
Protein top 64%

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

Product details

Quantity
350 g
Labels & certifications
OrganicEU OrganicFrench meatFrench beefAb agriculture biologiqueTriman
Sold in
France
Barcode
3266191074283

Prices reported by shoppers

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Frequently asked questions

How many calories are in Viande hachée charolais 15% de M.G?

Viande hachée charolais 15% de M.G contains 209 kcal per 100 g.

How much sugar is in Viande hachée charolais 15% de M.G?

Viande hachée charolais 15% de M.G has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Viande hachée charolais 15% de M.G 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 June 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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