Thiriet
Saumon farci
BARCODE:2902013018981
CATEGORIES:Meals, Meals With Fish
COUNTRIES:France
STORES:Thiriet
Health
Nutrition
Nutri-Score
Good nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5
Nutrient levels
Fat in moderate quantity (15%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in moderate quantity (3.2%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (0.4%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in moderate quantity (0.45%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Meals with fish |
|---|---|---|
| Energy | ~ 869.1 kJ (208 kcal) | 671.205 kJ (162 kcal) (+29%) |
| Fat | 15 g | 8.827 g (+70%) |
| Saturated fat | 3.2 g | 2.13 g (+50%) |
| Carbohydrates | 1.1 g | 10.077 g (-89%) |
| Sugars | 0.4 g | 1.534 g (-74%) |
| Dietary fiber | 0.8 g | ? |
| Proteins | 17 g | 8.361 g (+103%) |
| Salt | 0.45 g | 0.878 g (-49%) |
| Sodium | 0.18 g | 0.351 g (-49%) |
| Fruits, vegetables and legumes | ~ 5.2 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 869.1 kJ (208 kcal) | ? (208 kcal) | ? |
| Fat | 15 g | 15 g | ? |
| Saturated fat | 3.2 g | 3.2 g | ? |
| Carbohydrates | 1.1 g | 1.1 g | ? |
| Sugars | 0.4 g | 0.4 g | ? |
| Dietary fiber | 0.8 g | 0.8 g | ? |
| Proteins | 17 g | 17 g | ? |
| Salt | 0.45 g | 0.45 g | ? |
| Sodium | 0.18 g | 0.18 g | ? |
| Fruits, vegetables and legumes | ~ 5.2 % | ? | ~ 5.2 % |
Ingredients
Ingredients image
Ingredients list
SAUMON ATLANTIQUE (SALMO SALAR) 70%. FARCE 28,5% : colin d'Alaska 23%, colin (lieu) 23%, crème fraîche, noix de Saint-Jacques* 5%, crevette cuite 5% (crevette, sel), huile de colza, blanc d'œuf, petit pois 2,6%, carotte 2,6%, protéine de lait, échalote, Vermouth Noilly Prat@ 2%, eau, amidon transformé, beurre, lait entier en poudre, sel, persil, estragon, poivre, gélifiant : carraghénanes. (Pourcentages exprimés sur la farce). DECOR 1,5% : citron. Présence éventuelle de gluten et céleri.
Ingredient information
Atlantic Salmon
70.0%
Atlantic Salmon
70% (estimate)
Filling
28.5%
Alaska Pollock
23.0%
Colin
23.0%
Saithe
1.5% (estimate)
Scallop
5.0%
Cooked Shrimp
5.0%
Garden Peas
2.6%
Carrot
2.6%
Vermouth Noilly Prat
2.0%
Coating
1.5%
Allergens
CeleryCrustaceansEggsFishMilkMolluscs
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:vermouth-noilly-prat
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:vermouth-noilly-prat
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E407 - Carrageenan
Ingredients
Gelling Agent
Ingredients
Milk Proteins
Ingredients
Modified Starch
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E14XX - Modified StarchEmulsifierStabiliserThickener
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener
E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Green-Score availability
We could not compute the Green-Score of this product because some data is missing.
A more precise category, ingredients list, origins or packaging data can unlock the computation.
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Total forest footprint: 0.00 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG White | Oeufs Importés | 0.00 % | 0.00 |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on December 29, 2017 at 10:00:36 AM UTC by kiliweb .
Last edit on March 17, 2026 at 4:36:25 PM UTC by roboto-app .
Product page also edited by kiliweb, openfoodfacts-contributors, roboto-app, teolemon, yuka.UW9jblA2SUZwZWtVbWNFazNqYjA1UGRJNkx6NFptQzhBTUFzSVE9PQ.