4 portions de filet de Cabillaud - Pêche Océan - 400 g (4 x 100 g)

Barcode: 3564700000427 (EAN / EAN-13)

Product characteristics

Quantity: 400 g (4 x 100 g)

Packaging: Sachet, Plastique, Etui, Carton, Surgelé

Brands: Pêche Océan, Marque Repère

Categories: Vis en zeevruchten, Vis, Visfilets, Kabeljauw, Kabeljauwfilets

Labels, certifications, awards: Groene Punt, fr:100% filet, fr:Sans arrêtes

EMB code: DE NI 11102 EG

Countries where sold: Frankrijk


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Tranches de filets de cabillaud.

Substances or products causing allergies or intolerances: Vis

NOVA group

1 - Unprocessed or minimally processed foods
1 - Unprocessed or minimally processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade A

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

low quantity0.5 g Vetten in low quantity
low quantity0.3 g Verzadigde vetzuren in low quantity
low quantity0.5 g Suikers in low quantity
low quantity0.2 g Zout in low quantity

Comparison to average values of products in the same category:

(45 products)
(111 products)
(768 products)
(4030 products)
(5361 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
KabeljauwfiletsKabeljauwVisfiletsVisVis en zeevruchten
Energie 285 kj
(68 kcal)
Vetten 0,5 g-80%-98%-96%-96%-96%
- Verzadigde vetzuren 0,3 g-3%-94%-88%-88%-88%
Koolhydraten 0,5 g-86%-80%-71%-76%-83%
- Suikers 0,5 g+54%+71%-12%-42%-45%
Vezels 0 g-100%-100%-100%-100%-100%
Eiwitten 17 g+4%+53%-3%-11%-3%
Zout 0,2 g-74%-90%-97%-94%-93%
Natrium 0,079 g-74%-90%-97%-94%-93%
Voedingsscore - FR -5 -2,16 -153%-199%-180%-181%
Nutri-Score AACCCC

Product added on by philodido.
Last edit of product page on by mbe.
Product page also edited by kiliweb, openfoodfacts-contributors, segundo.

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