Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 217 kcal | 11% |
| Fat | 10.0 g | 14% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 5.3 g | 6% |
| Fibre | 0.50 g | — |
| Protein | 25.6 g | 51% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Salmon (Fish) (85%), Teriyaki Claze (11%), Sugar, Salt, Ginger Purée, Colour: Plain Caramel, Soybeans, Honey, Wheatflour (contains Gluten), Coriander, Cornflour, Wheat (contains Gluten), Garlic Purée, red Chilli Purée, Lime Zest, Gelling Agent: Pectin, Dried Red Peppers. TERIYAKI GLAZE contains Brown Sugar, Water, Honey, Rice Wine Vinegar, Mirin Rice Wine. Colour: Plain Caramel, soybeans, cornflour. Salt, Garlic Purée, Sugar, Ginger Purée.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salmons”: 5.55 kg CO₂e per kg of product (closest product in Agribalyse).
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.