Salmon and dill with pasta snd veg
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 95 kcal | 5% |
| Fat | 3.1 g | 4% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 8.7 g | 3% |
| of which sugars | 4.2 g | 5% |
| Fibre | 2.7 g | — |
| Protein | 6.8 g | 14% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
32% dill sauce (water, 5% cream (milk), fish stock (fish, water), whole milk powder, onion, sunflower oil, vermouth, maize starch, salt, dill, butter (milk), white wine (sulphites), parsley, spices, dried glucose syrup, wheat flour, milk protein, cod powder (fish), dried lemon juice (lemon juice from concentrate, maltodextrin), 30% mixed vegetables in varying proportions (carrot, broccoli, sugar snap peas), 20% tagliatelle pasta (water, durum wheat semolina, egg powder), 18% salmon fillet pieces (fish), keep frozen, for yo **** food compa *** food compar **food compartr *food compartm if thawed, use wit allergy advice for aliergens, including cereals containing gluten, see irgedents in bold, may also contain celery, crustaceans, o nt ard, nuts, sesame and soya,
Source: Open Food Facts, ODbL · additive names and functions: 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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