Meat · Nutrition facts

Terrine Foie De Volaille Au Genievre

168 kcal per 100 g, with 27 g protein, 5 g carbs and 6.5 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Terrine Foie De Volaille Au GenievreNutri-Score CCompare
Amount

Showing values for 100 g

168 kcal
Calories
8% of a 2000 kcal day
27 g
Protein
58% of calories
5 g
Carbs
11% of calories
6.5 g
Fat
31% of calories
Macro split
Protein 58%Carbs 11%Fat 31%

Nutrition facts

per 100 g
Sugar0.5g
Saturated fat1.6g8% DV
Sodium640mg28% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3306111017201 · Data last verified:

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3306111017201

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Common questions

How many calories are in Terrine Foie De Volaille Au Genievre?

Terrine Foie De Volaille Au Genievre has 168 kcal per 100 g.

How much protein is in Terrine Foie De Volaille Au Genievre?

Terrine Foie De Volaille Au Genievre contains 27 g of protein per 100 g.

Is Terrine Foie De Volaille Au Genievre a good source of protein?

Yes — 27 g of protein per 100 g, supplying 58% of its calories. That makes it an excellent protein source.

Is Terrine Foie De Volaille Au Genievre keto-friendly?

With 5 g total carbs (about 5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Terrine Foie De Volaille Au Genievre low in sugar?

Yes — only 0.5 g of sugar per 100 g. Most of its 5 g of carbs come from starch and fiber rather than sugar.

Is Terrine Foie De Volaille Au Genievre high in sodium?

Yes — 640 mg of sodium per 100 g, about 28% of the daily value.

Why does Terrine Foie De Volaille Au Genievre have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (640 mg); points in favor come from protein (27 g). Overall that places it in band C.

How much Terrine Foie De Volaille Au Genievre is 100 calories?

About 60 g of Terrine Foie De Volaille Au Genievre equals 100 kcal.

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