Why is Boudin noir aux châtaignes classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product combines cooked pork blood, fat, chestnut puree and a blend of spices, then undergoes industrial cooking, slicing and packaging; such extensive formulation and the inclusion of additives like sodium nitrite, stabilisers and flavour enhancers place it in the ultra‑processed (NOVA 4) category.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

With 7 g of sugar per 100 g, the pudding can cause noticeable blood‑glucose spikes, making it unsuitable for strict diabetic control, while the 1.4 g of salt adds a moderate sodium load that may contribute to elevated blood pressure for hypertensive individuals.

Is the presence of eggs in this black pudding a concern for people with egg allergy?

Yes, the product lists eggs among its trace allergens, so anyone with an egg allergy should avoid it to prevent possible allergic reactions.

Bahier • 330 g

Boudin noir aux châtaignes

Fish Meat Eggs

Product Insights

Boudin noir aux châtaignes is a ready‑to‑eat sautéed black pudding with chestnuts, classified in the Fish‑Meat‑Egg dietary group. It carries a Nutri‑Score of D and is considered an ultra‑processed (NOVA 4) meat product, containing high saturated fat (7.1 g per 100 g), elevated sugar (7 g per 100 g) and moderate salt (1.4 g per 100 g) that balance its protein content of 14 g. While it supplies a solid amount of protein, the overall nutritional profile is less favourable for heart‑healthy or low‑sugar diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal260 kcal

Fat19 g

Saturated Fat7.1 g

Carbohydrates7 g

Sugars7 g

Comparative Analysis

Compared with typical French charcuterie averages, this black pudding contains roughly double the fat (19 g vs 10.34 g), more than seven times the sugar (7 g vs 0.94 g), but about half the salt (1.4 g vs 74.97 g) per 100 g.

84%

35%

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