Meat · Nutrition facts

Pate De Foie Du Fermier Vallegrain

286 kcal per 100 g, with 15 g protein, 0.5 g carbs and 25 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Pate De Foie Du Fermier VallegrainNutri-Score DCompare
Amount

Showing values for 100 g

286 kcal
Calories
14% of a 2000 kcal day
15 g
Protein
21% of calories
0.5 g
Carbs
1% of calories
25 g
Fat
78% of calories
Macro split
Protein 21%Carbs 1%Fat 78%

Nutrition facts

per 100 g
Sugar0.5g
Saturated fat9.8g49% DV
Sodium520mg23% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3467980020003 · Data last verified:

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3467980020003

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Common questions

How many calories are in Pate De Foie Du Fermier Vallegrain?

Pate De Foie Du Fermier Vallegrain by Vallégrain has 286 kcal per 100 g.

How much protein is in Pate De Foie Du Fermier Vallegrain?

Pate De Foie Du Fermier Vallegrain contains 15 g of protein per 100 g.

Is Pate De Foie Du Fermier Vallegrain a good source of protein?

Yes — 15 g of protein per 100 g, supplying 21% of its calories. That makes it a good protein source.

Is Pate De Foie Du Fermier Vallegrain keto-friendly?

With 0.5 g total carbs (about 0.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Pate De Foie Du Fermier Vallegrain high in saturated fat?

It has 9.8 g of saturated fat per 100 g — 49% of the daily value, which counts as high.

Is Pate De Foie Du Fermier Vallegrain high in sodium?

Yes — 520 mg of sodium per 100 g, about 23% of the daily value.

Why does Pate De Foie Du Fermier Vallegrain have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (9.8 g), sodium (520 mg); points in favor come from protein (15 g). Overall that places it in band D.

How much Pate De Foie Du Fermier Vallegrain is 100 calories?

About 35 g of Pate De Foie Du Fermier Vallegrain equals 100 kcal.

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