Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 216 kcal | 11% |
| Fat | 15.0 g | 21% |
| of which saturates | 4.1 g | 20% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Protein | 20.0 g | 40% |
| Salt | 0.25 g | 4% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Saumon (Salmo salar) élevé en aquaculture inten - sive en Atlantique Nord-Est en Norvège (zone FAO N° 05) (N)* ou aux iles Féroé (zone FAO N° 05) (F)* *origine exacte voir sur le côté : N Norvège, F www.lidl.fr/poissons Féroé.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salmons from farming”: 5.55 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.