Cooked Scottish Mussels
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 87 kcal | 4% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.89 g | 4% |
| Carbohydrate | 5.0 g | 2% |
| of which sugars | 0.37 g | 0% |
| Fibre | 0.52 g | — |
| Protein | 11.1 g | 22% |
| Salt | 3.4 g | 56% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mussels 88%, Garlic butter sauce 12% (Rehydrated skimmed milk, Rehydrated vegetable stock (water, Maltodextrin, Yeast extract, Salt, Sugar, Vegetable extracts (Onion, Carrot, Celery), Vegetable oil, Dried tomato,Herbs), Vegetable oil, Modified maize starch, Salt, Soya lecithin, Butter 22%, Garlic Purée, Salt, Dried Parsley).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Mussels”: 5.33 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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