Boudin Noir (French)
Boudin Noir is a traditional French blood sausage, most famously associated with the regions of Alsace and Brittany. Its primary ingredients are fresh pig's blood, pork fat, and onions, often seasoned with spices like cinnamon, clove, and thyme, all encased in a natural sausage skin.
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🍽️ Nutrition at a glance
It is a high-protein and high-fat dish, with minimal carbohydrates. A typical serving provides significant iron and B vitamins from the blood, and a rough calorie estimate is around 300-400 calories per 100g serving.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 12 g |
| Carbs | 15 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iron | 3.5 mg |
| Vitamin B12 | 2.8 µg |
| Zinc | 2.5 mg |
| Phosphorus | 180 mg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 4.0 mg |
| Selenium | 15 µg |
| Copper | 0.2 mg |
Per 1 sausage (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a quintessential 'nose-to-tail' dish, representing a historical frugality and respect for the whole animal. Nutritionally, it's an exceptionally dense source of heme iron, which is more readily absorbed by the body than plant-based iron.
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AI estimate may be inaccurate · Terms