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Filet de maquereau fumé nature - King Sea Food - 150 g

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Filet de maquereau fumé nature - King Sea Food - 150 g

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Barcode:
3444940003481(EAN / EAN-13)

Quantity: 150 g

Packaging: Vacuum-packed

Brands: King Sea Food

Categories: Seafood, Fishes and their products, Fishes, Fatty fishes, Fish fillets, Mackerels, Smoked fishes, Mackerel fillets, Smoked mackerels

Labels, certifications, awards: Sustainable, Organic, Sustainable fishery, Kosher, Sustainable Seafood MSC, fr:100% filet, Triman
Sustainable Seafood MSC Triman

Origin of ingredients: Atlantic Ocean, North-East Atlantic Ocean

Manufacturing or processing places: choisi le roy

Traceability code: MSC-C-51675, FR 94.022.003 CE - Choisy-le-Roi (Val-de-Marne, France)

Countries where sold: France

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Health

Nutrition

  • icon

    Nutri-Score D

    Poor nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 18/55

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      Calories

      3/10 points (1046kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (0g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      11/20 points (2.3g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

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

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 18 (18 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Smoked mackerels
    Energy 1,046 kj
    (250 kcal)     		-11%
    Fat 18.8 g -14%
    Saturated fat 4.4 g -16%
    Carbohydrates 0 g -100%
    Sugars 0 g -100%
    Fiber 0 g -100%
    Proteins 20 g +1%
    Salt 2.3 g +19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    5 ingredients

    : Filets de MAQUEREAU fumés, sel, acidifiants: acide lactique et acide acétique.
    Allergens: Fish
    Traces: Fish

Food processing

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    Processed foods

    Elements that indicate the product is in the 3 - Processed foods group:

    • Ingredient: Salt

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Filets de MAQUEREAU, sel, acidifiants (acide lactique, acide acétique)
    1. Filets de MAQUEREAU -> en:mackerel-fillet - vegan: no - vegetarian: no - ciqual_food_code: 26051 - percent_min: 95.4 - percent_max: 100
    2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3
    3. acidifiants -> en:acid - percent_min: 0 - percent_max: 2.3
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      2. acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by alinsu, chevalstar, dashkaly, openfoodfacts-contributors, packbot, quentinbrd, roboto-app, yuka.CO1JLNu1R9N6MsbTiqM4zBO6GevnLKdAH38UoQ, yuka.CrBmDNTRJ50DRd__96QpzSC6PsKxDN9QHU4WoQ, yuka.M7pnZsC7A_QAF8rXjoUu12WREtnSJtFDIS4oog, yuka.sY2b0xO6T85zoF3NwEKvlmtqT8KDmy_UMhP6glOa_fi2FpLtcfZo4riqYqo, yuka.sY2b0xO6T85zoF3NwEKvlnFnXOLnqDDiF0zvuUyLzOmTIsLuP8EtwqbECqs.

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