Tarama au corail d’oursin - DOM PETROFF - 80 g

Barcode: 3019898077770 (EAN / EAN-13)

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Product characteristics


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

Ingredients list:
huile de colza, œufs de CABILLAUD fumés 30% (œufs de CABILLAUD, sel), CORAIL D'OURSIN 4% (CORAIL D'OURSIN, sel), chapelure (farine de BLE, levure, sel), crème (crème de LAIT, protéines de LAIT, stabilisant : E407, émulsifiant E472b), correcteur d'acidité : E330, conservateur : E211, poivre

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Substances or products causing allergies or intolerances: Fish, Gluten, Milk

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

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NOVA group

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

Nutrition facts

NutriScore color nutrition grade


⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 46%

Nutrient levels for 100 g

64 g Fat in high quantity
5.5 g Saturated fat in high quantity
0.5 g Sugars in low quantity
1.5 g Salt in moderate quantity

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) 623 kcal
Energy 2,607 kj
(623 kcal)
Fat 64 g
Saturated fat 5.5 g
Carbohydrates 2.3 g
Sugars 0.5 g
Proteins 9.1 g
Salt 1.5 g
Sodium 0.6 g
Fruits, vegetables, nuts and rapeseed, walnut and olive oils (estimate from ingredients list analysis) 46 %
Nutrition score - France 17
Nutri-Score D


Recycling instructions and/or packaging information:

Data sources


Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by cyn, openfoodfacts-contributors, roboto-app, vaporous, yuka.WWJzTk5ib1poZGc3dVBOaHh3UEY4NEpLM0tTbWJHK3pGTEl5SVE9PQ.

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