Kipper Fillets with Butter - Tesco - 3

Barcode: 0290592001428 (EAN / EAN-13) 290592001428 (UPC / UPC-A)

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Product characteristics

Common name: Herring (Clupea harengus) fillets, dyed, with butter.

Quantity: 3

Packaging: Plastic

Brands: Tesco

Categories: Seafood, Fishes, Smoked fishes

Labels, certifications, awards: Sustainable-fishery, Sustainable Seafood MSC

Origin of ingredients: North East Atlantic

Manufacturing or processing places: Scotland

EMB code: UK AA036 EC, MSC-C-50672

Stores: Tesco

Countries where sold: United Kingdom

Ingredients

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

Ingredients list:
Herring (Fish) (96%), Butter (Milk), Salt, Colour (Annatto)

Substances or products causing allergies or intolerances: Fish, Milk

Traces: Bones

Ingredients analysis:
Palm oil free Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

Additives:

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

 D

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0%

Nutrient levels for 100 g

16 g Fat in moderate quantity
4.1 g Saturated fat in moderate quantity
0 g Sugars in low quantity
2.5 g Salt in high quantity

Serving size: 85g


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (85g)
Energy 895 kj
(214 kcal)
761 kj
(182 kcal)
Fat 16 g 13.6 g
Saturated fat 4.1 g 3.48 g
Carbohydrates 0.9 g 0.765 g
Sugars 0 g 0 g
Fiber 0 g 0 g
Proteins 16.5 g 14 g
Salt 2.5 g 2.12 g

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Plastic

Data sources

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Product added on by ghr
Last edit of product page on by vaporous.
Product page also edited by openfoodfacts-contributors, roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.