ProductsCasinoFilets d'anchois marinés à l'ail, aux câpres et au persil

Casino

Filets d'anchois marinés à l'ail, aux câpres et au persil

Name: Filets d'anchois marinés à l'ail, aux câpres et au persil
Brand: Casino

150 g

BARCODE:3222476934925

COMMON NAME:Filets d'anchois avec peau marinés à l'ail, aux câpres et au persil

CATEGORIES:Seafood, Fishes And Their Products, Fishes, Fatty Fishes, Anchovy, Fish Fillets, Anchovy Fillets, Marinated Anchovy Fillets, Marinated Anchovy Fillets With Vegetable Oil

PACKAGING:Tray, Film En Plastique

COUNTRIES:France

STORES:Casino

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-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: 6

Nutrient levels

Fat in moderate quantity (13%)

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 (2%)

Sugars in low quantity (1.2%)

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 high quantity (1.9%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	864 kJ (207 kcal)
Fat	13 g
Saturated fat	2 g
Carbohydrates	4.5 g
Sugars	1.2 g
Dietary fiber	?
Proteins	18 g
Salt	1.9 g
Sodium	0.76 g
Fruits, vegetables and legumes	~ 5.803125 %

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	864 kJ (207 kcal)	864 kJ (207 kcal)	?
Fat	13 g	13 g	?
Saturated fat	2 g	2 g	?
Carbohydrates	4.5 g	4.5 g	?
Sugars	1.2 g	1.2 g	?
Dietary fiber	?	?	?
Proteins	18 g	18 g	?
Salt	1.9 g	1.9 g	?
Sodium	0.76 g	0.76 g	?
Fruits, vegetables and legumes	~ 5.803125 %	?	~ 5.803125 %

Ingredients

Ingredients image

Ingredients list

filets d'anchois avec peau marinés 60% [filets d'anchois (Engraulis encrasicolus) - vinaigre d'alcool - sel - acidifiant : acide citrique] - huile de tournesol 30% - ail 3.6% - câpres 3.3% (câpres - sel) - citron - persil 0.7% - sirop de glucose-fructose - vinaigre d'alcool - sucre - sel - romarin - acidifiant : acide citrique - conservateurs : sorbate de potassium et anhydride sulfureux (contient sulfites).

Ingredient information

Filets D Anchois Avec Peau Marines

60.0%

Anchovy Filets

43.1% (estimate)

European Anchovy

43.1% (estimate)

Alcohol Vinegar

8.45% (estimate)

Salt

0.95% (estimate)

Acid

7.5% (estimate)

E330

7.5% (estimate)

Sunflower Oil

30.0%

Garlic

3.6%

Capers

3.3%

Capers

2.47% (estimate)

Salt

0.83% (estimate)

Lemon

1.47% (estimate)

Parsley

0.7%

Glucose Fructose Syrup

0.35% (estimate)

Alcohol Vinegar

0.29% (estimate)

Sugar

0.15% (estimate)

Salt

0.07% (estimate)

Rosemary

0.04% (estimate)

Acid

0.02% (estimate)

E330

0.02% (estimate)

Preservative

0.02% (estimate)

E202

0.01% (estimate)

E220

0.01% (estimate)

Allergens

FishSulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Glucose

Ingredients

Fructose

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E220 - Sulphur dioxide EFSA overexposure risk: highAntioxidantPreservative

SULPHUR DIOXIDE is the chemical compound with the formula SO2.

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About 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.

Life cycle analysis

Average impact of the category

Common anchovy, marinated • Score: 80/100

Life-cycle reference

Category: Common anchovy, marinated PEF environmental score: 0.28 Climate change impact: 2.24 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Common anchovy, marinated. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Common anchovy, marinated. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	50.7 %
Processing	11.3 %
Packaging	16.2 %
Transportation	17.4 %
Distribution	3.5 %
Consumption	0.9 %

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 medium impact Malus: -11 Packaging score: -10

Green-Score for this product

Final score: 64/100

Final score breakdown

Life cycle analysis score: 80 Sum of bonuses and maluses: -16 Final score: 64/100

Carbon footprint

Equivalent to driving 1.2 km in a petrol car. 224 g CO2e per 100g of product. Reference category: Common anchovy, marinated. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Common anchovy, marinated. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Common anchovy, marinated. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	36.0 %
Processing	7.5 %
Packaging	27.3 %
Transportation	26.7 %
Distribution	1.9 %
Consumption	0.3 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Packaging components

Shape	Material	Recycling	Impact
Film	Plastic	Unknown	High
Tray	Unknown	Unknown	High

Declared packaging

Tray, Film En Plastique

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.

Additional information

Preparation: Egouttez avant de servir
Conservation conditions: A conserver entre 0°C et +4°C̀ A consommer dans les 3 jours après ouverture en recouvrant bien d'huile
Disposal instructions: barquette et film plastique

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 March 5, 2018 at 12:21:49 PM UTC by kiliweb .

Last edit on March 17, 2026 at 6:08:54 PM UTC by new-nutrition-bot .

Product page also edited by casino, casino-off, desan, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, teolemon, yuka.WC8xZU5ad2wvY2d1Z1BRRjJ5SDIzY3B6eUsyakEyT1lEOFVQSWc9PQ, yuka.YXJ3YUs0MWI5dlpibHYxZzB3ajY0c3g0NW9PUEEzS1ZBc284SVE9PQ.

Source List

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View on Open Food Facts