Meat · Nutrition facts

Cuisses De Canard Confit

250 kcal per 100 g, with 22 g protein, 0.5 g carbs and 18 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Cuisses De Canard ConfitNutri-Score DCompare
Amount

Showing values for 100 g

250 kcal
Calories
12% of a 2000 kcal day
22 g
Protein
35% of calories
0.5 g
Carbs
1% of calories
18 g
Fat
64% of calories
Macro split
Protein 35%Carbs 1%Fat 64%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.5g
Saturated fat5.1g26% DV
Cholesterol70mg23% DV
Sodium840mg37% DV
Potassium207mg4% DV
Calcium8.4mg1% DV
Iron2mg11% DV
Vitamin C4.3mg5% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3113010141339 · Data last verified:

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3113010141339

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Common questions

How many calories are in Cuisses De Canard Confit?

Cuisses De Canard Confit by Larnaudie has 250 kcal per 100 g.

How much protein is in Cuisses De Canard Confit?

Cuisses De Canard Confit contains 22 g of protein per 100 g.

Is Cuisses De Canard Confit a good source of protein?

Yes — 22 g of protein per 100 g, supplying 35% of its calories. That makes it an excellent protein source.

Is Cuisses De Canard Confit 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 Cuisses De Canard Confit high in saturated fat?

It has 5.1 g of saturated fat per 100 g — 26% of the daily value, which counts as high.

Is Cuisses De Canard Confit high in sodium?

Yes — 840 mg of sodium per 100 g, about 37% of the daily value.

Why does Cuisses De Canard Confit 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 (5.1 g), sodium (840 mg); points in favor come from protein (22 g). Overall that places it in band D.

How much Cuisses De Canard Confit is 100 calories?

About 40 g of Cuisses De Canard Confit equals 100 kcal.

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