Thunfischsalat
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 257 kcal | 13% |
| Fat | 21.0 g | 30% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 5.7 g | 2% |
| of which sugars | 5.1 g | 6% |
| Protein | 10.8 g | 22% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Thunfisch* 35%, Rapsöl, Tomatenpaprika 10%, Tomatenmark, gekochte Eier** 10%, Erbsen 5% Zwiebeln, Zucker, Branntweinessig, Speisesalz, Eigelb**, Glukosesirup, Senfsaaten, Verdickungsmittel (Guarkern - mehl), Säureregulator (Natriumacetate), Gewürze, Sellerie. *Spezies: Thunfisch (Katsuwonus pelamis) Fanggebiet: gefangen im Südostpazifik FA0 87 Fanggeratekategorie: Umschließungsnetze und Hebenetze Fangmethode: Ringwaden ohne FADS ** aus Bodenhaltung 3204939-F0839 Durchschnittliche Nährwerte Energie pro 100 g 1064 kJ 257 kcal Fett 21.0 q
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E262Sodium acetatesPreservative · Sequestrant
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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