Tarama aux œufs de cabillaud (25 %) - Belle France - 100 g

Barcode: 3258561490069 (EAN / EAN-13)

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Product characteristics

Ingredients

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

Ingredients list:
Huile végétale (colza ou tournesol), œufs de cabillaud fumés et salés (25 %), eau, chapelure (farine de blé, sel), jus concentré de citron, sucre, colorant : carmin de cochenille, conservateur : benzoate de sodium, sel.

If this product has an ingredients list in English, please add it. Edit the page

Substances or products causing allergies or intolerances: Fish, Gluten

Traces: Crustaceans, Milk, Molluscs, Sesame seeds

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.

NOVA group

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

Nutrition facts

Nutrient levels for 100 g

63.3 g Fat in high quantity

Comparison to average values of products in the same category:

(100 products)
(254 products)
(8912 products)
(27198 products)
(40174 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
Nutrition facts As sold
for 100 g / 100 ml
fr:Taramas au cabillaud Taramasalata Salted spreads Seafood Spreads
Energy (kJ) 2,454 kj +14% +14% +95% +235% +69%
Energy (kcal) 596 kcal +15% +17% +100% +245% +82%
Energy 2,454 kj
(596 kcal)
+14% +15% +96% +240% +79%
Fat 63.3 g +24% +24% +138% +595% +262%
Carbohydrates 1 g -79% -77% -75% -59% -97%
Proteins 5.6 g -16% -22% -30% -69% +49%

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Lid Plastic
Pot

Data sources

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Product added on by openfoodfacts-contributors
Last edit of product page on by quechoisir.
Product page also edited by jacob80, stephane, tacite.

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