Pâté pur canard
Pâté pur canard contains 437 kcal per 100 g.
Roughly 82 % of its calories come from fat, with 18 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in kød on FoodFactly, where the median is 263 kcal per 100 g across 190 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 437 kcal | |
| Total fat L | 40 g | 51 % |
| Saturated fat L | 14 g | 70 % |
| Sodium L | 440 mg | 19 % |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber | not reported | |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 20 g | 40 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 18 %
- Fat 82 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein20 gin the top quarter of kød (median 11 g)
- Sugars0 gin the lowest quarter of kød (median 1 g)
- Fat40 gin the top quarter of kød (median 21,7 g)
- Saturated fat14 gin the top quarter of kød (median 7,6 g)
- Sodium440 mgin the lowest quarter of kød (median 629 mg)
- Protein per 100 kcal4,6 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Agerria
- Barcode
- 3760061370968
- Category
- Pâté Formand
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Similar products
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|---|---|---|---|---|
| Mousse de pato con trufas al champagne Aoste | 428 | 8,6 g | 3,9 g | 42 g |
| Pâté au Figatellu et vin apéritif Cap Corse Charles Antona | 419 | 15 g | 2,4 g | 38 g |
| Mousse de Oca Etxenike | 458 | 6,4 g | 2,3 g | 47 g |
| Paté fresco de vino de Oporto Hacendado | 415 | 9,2 g | 6,3 g | 39 g |
| Pâté basque Mayté | 465 | 11 g | 3,3 g | 45 g |
| Mousse de pato aoste | 405 | 1,8 g | 1,8 g | 40 g |
| Bloc de foie gras de pato trufado Vilagran | 470 | 6 g | 2,8 g | 49,2 g |
| Pâté d'Autrefois Maison Torres | 404 | 12,8 g | 1 g | 38,7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Pâté pur canard?
100 g of Pâté pur canard has 437 kcal.
Is Pâté pur canard high in protein?
Pâté pur canard contains 20 g of protein per 100 g (40 % of the 50 g Daily Value). About 18 % of its calories come from protein. Compared with other kød, that is among the highest quarter (median 11 g).
How many carbs are in Pâté pur canard?
Pâté pur canard has 0 g of total carbohydrates per 100 g, including 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pâté pur canard?
Pâté pur canard contains 40 g of fat per 100 g, of which 14 g is saturated (70 % of the Daily Value).
How much sodium is in Pâté pur canard?
100 g contains 440 mg of sodium, 19 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 26. marts 2026. FoodFactly last checked it on 8. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 3760061370968. License: ODbL 1.0 (Open Food Facts). Source record dated 26. marts 2026. Imported 8. november 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.