Group · Meat
White pudding
Boudin blanc (white pudding) has only the casing in common with black pudding: it is an emulsion of white meats, milk and egg, with no blood. A festive product, it comes with truffle, pistachio or mushrooms depending on the charcutier.
As for nutrition facts, pan-fried: 220 kcal per 100 g, with 17.1 g of fat including 6.52 g of saturated fat, 9.89 g of protein and 6.6 g of carbohydrate, the latter coming from the milk and the binding flour. It contains 1.64 g of salt per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 220 kcal |
| Kilojoules | 914 kJ |
| Protein | 9,9 g |
| Carbohydrate | 6,6 g |
| Fat | 17,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Iodine35,1 µg23 %
- Vitamin B120,54 µg22 %
- Omega-6 LA1,99 g20 %
- Phosphorus134 mg19 %
- Vitamin B10,16 mg15 %
- Vitamin D0,61 µg12 %
- Vitamin B31,87 mg12 %
- Vitamin B920,7 µg10 %
See the other 12 nutrients
- Vitamin B20,14 mg10 %
- Zinc0,9 mg9 %
- Potassium160 mg8 %
- Vitamin B60,11 mg8 %
- DHA0,02 g8 %
- Vitamin B50,38 mg6 %
- Omega-3 ALA0,12 g6 %
- Total omega-30,14 g6 %
- Calcium43,8 mg5 %
- Iron0,45 mg3 %
- Magnesium10,9 mg3 %
- Vitamin A14 µg2 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is lower in protein than you might imagine. 9.89 g per 100 g, against 18.8 g for an andouillette. The milk, egg and panade make up a large part of the product.
One pudding weighs 100 to 130 g. That is 220 to 286 kcal: a reasonable portion for a main dish, served with apple compote rather than a mash made with butter.
Very gentle cooking, without fail. Its emulsion splits over a high heat: the fat comes out and the texture turns grainy. Ten minutes over a medium heat in a barely greased pan, turning often.
It contains milk and often egg. Two major allergens in a cold meat where you would not expect them. Worth mentioning when cooking for others.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé: one boudin blanc uses up three quarters of it.