Mackerel fillets in sweet teriyaki dressing
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 182 kcal | 9% |
| Fat | 8.9 g | 13% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 11.9 g | 5% |
| of which sugars | 11.9 g | 13% |
| Fibre | 0.50 g | — |
| Protein | 13.5 g | 27% |
| Salt | 2.0 g | 33% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mackerel (Scomber scombrus) (Fish) (65%), Water, Sugar, Soya Sauce (Water, Soya Beans, Wheat Flour, Salt), Salt, Modified Corn Starch, Acidity Regulator: Acetic Acid.
- E260Acetic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Mackerel”: 2.62 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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