Why does this egg product have a Nutri-Score of B instead of A?

The Nutri-Score is reduced to B because, despite low sugar and high protein, the egg contains moderate amounts of total fat (9.8 g), saturated fat (2.6 g) and salt (0.8 g per 100 g), which generate negative points that keep the overall score from reaching the A threshold.

How does the salt content in these eggs affect a hypertensive diet?

At 0.8 g of salt per 100 g, the eggs contribute a modest amount of sodium; consuming them in moderation can fit into a blood‑pressure‑friendly diet, but excessive intake could add up, so people with hypertension should balance overall daily salt from all sources.

What is the best way to store these eggs after purchase to maintain freshness?

Keep the eggs refrigerated at 4 °C (39 °F) in their original carton, place them with the pointed end down, and avoid washing them until use; they stay fresh for about three weeks when stored this way.

La Nouvelle Agriculture • 4 pcs

Oeufs

Fish Meat Eggs

Product Insights

Oeufs are raw chicken eggs offered by La Nouvelle Agriculture and carry both organic and European organic certifications. They belong to the "Fish Meat Eggs" dietary family, feature a Nutri-Score of B, are classified as minimally processed (NOVA 1), and provide about 140 kcal, 9.8 g of fat, 2.6 g of saturated fat, 0.8 g of salt and 12.7 g of protein per 100 g. The eggs are a strong source of protein and contain very low sugar, but their moderate fat, saturated‑fat and salt levels prevent a higher Nutri‑Score and make them unsuitable for vegan or low‑fat diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal140 kcal

Fat9.8 g

Saturated Fat2.6 g

Carbohydrates0.3 g

Sugars0.3 g

Comparative Analysis

Compared with average egg products, these eggs contain slightly more fat (9.8 g vs 9.5 g), less saturated fat (2.6 g vs 3.0 g), lower salt (0.8 g vs 1.4 g), fewer sugars (0.27 g vs 0.45 g) and a marginally lower energy (140 kcal vs 142.5 kcal) per 100 g.

84%

35%

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