Cité marine
Panés au colin d'Alaska MSC - 1 Kg - Frais
1 kg
BARCODE:3492500013982
COMMON NAME:Préparation à base de colin d'Alaska MSC, panée, sans arêtes, préfrite, cuite, réfrigérée
PACKAGER CODE:FR 56.094.004 EC,MSC-C-50004
CATEGORIES:Seafood, Fishes And Their Products, Fishes, Breaded Products, Fish Preparations, Breaded Fish, Breaded Cod Fish, Fish Freshly Prepared
LABELS:Sustainable, Sustainable Fishery, Nutriscore, Nutriscore Grade A, Sustainable Seafood Msc
COUNTRIES:France
STORES:carrefour.fr
Health
Nutrition
Nutri-Score
Very good nutritional qualityNutrient levels
Fat in moderate quantity (8.4%)
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 low quantity (0.83%)
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 (0.7%)
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 (0.82%)
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 | Prepared for 100 g / 100 ml | Compared to: Breaded cod fish |
|---|---|---|
| Energy | 824 kJ (197 kcal) | 805.893 kJ (193 kcal) (+2%) |
| Fat | 8.4 g | 8.418 g (~0%) |
| Saturated fat | 0.83 g | 0.834 g (~0%) |
| Carbohydrates | 18.9 g | 16.325 g (+16%) |
| Sugars | 0.7 g | 1.106 g (-37%) |
| Dietary fiber | ? | ? |
| Proteins | 10.8 g | 12.596 g (-14%) |
| Salt | 0.82 g | 0.714 g (+15%) |
| Sodium | 0.328 g | 0.286 g (+15%) |
| Fruits, vegetables and legumes | ? | ? |
Nutrition facts (Detailed data)
| Nutrition facts | Prepared for 100 g / 100 ml | Prepared Per 100 g (manufacturer) | Prepared Per 100 g (packaging) | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|---|---|
| Energy | 824 kJ (197 kcal) | 824 kJ (197 kcal) | 824 kJ (197 kcal) | ? (194 kcal) | ? |
| Fat | 8.4 g | 8.4 g | 8.4 g | 8.08 g | ? |
| Saturated fat | 0.83 g | 0.83 g | 0.83 g | 0.79 g | ? |
| Carbohydrates | 18.9 g | 18.9 g | 18.9 g | 19.8 g | ? |
| Sugars | 0.7 g | 0.7 g | 0.7 g | 0.69 g | ? |
| Dietary fiber | ? | ? | ? | 1.15 g | ? |
| Proteins | 10.8 g | 10.8 g | 10.8 g | 11.3 g | ? |
| Salt | 0.82 g | 0.82 g | 0.82 g | 0.84 g | ? |
| Sodium | 0.328 g | 0.328 g | 0.328 g | 0.336 g | ? |
| Fruits, vegetables and legumes | ? | ? | ? | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Préparation à base de COLIN D'ALASKA MSC 70% : COLIN D'ALASKA </span>59%, eau, amidon modifié, sel, épaississant : E461.
Panure 30% : chapelure (farine de BLÉ, levure, sel, épices : curcuma, paprika), enrobant (eau, farine de BLÉ), huiles végétales (tournesol et colza en proportion variable).
Traces possibles de lait, œuf, soja, céleri, mollusques.
Ingredient information
Preparation A Base De Colin D Alaska
70.0%
Alaska Pollock
70.0%
Water
17.14% (estimate)
Modified Starch
6.43% (estimate)
Salt
0.42% (estimate)
Thickener
0.42% (estimate)
E461
0.21% (estimate)
Breadcrumbs
0.21% (estimate)
Breadcrumbs
0.42% (estimate)
Wheat Flour
0.21% (estimate)
Yeast
0.11% (estimate)
Salt
0.05% (estimate)
Spice
0.03% (estimate)
Turmeric
0.03% (estimate)
Paprika
0.03% (estimate)
Coating
0.42% (estimate)
Water
0.21% (estimate)
Wheat Flour
0.21% (estimate)
Vegetable Oil
4.75% (estimate)
Sunflower Oil
0.42% (estimate)
Colza Oil
4.33% (estimate)
Allergens
FishGluten
Traces
CeleryEggsMilkMolluscsSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
No
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E14XX - Modified Starch
Additives
E461 - methyl cellulose
Ingredients
Thickener
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.
E461 - methyl celluloseEmulsifierStabiliserThickener
E461 - methyl celluloseEmulsifierStabiliserThickener
METHYL CELLULOSE is a chemical compound derived from cellulose. Methyl cellulose is added to food products, to generate their characteristic thick consistency, for example ice cream or croquette.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high 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.
Life cycle analysis
Average impact of the category
Fish, breaded, fried • Score: 20/100Life-cycle reference
Category: Fish, breaded, fried
PEF environmental score: 1.53
Climate change impact: 9.23 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. 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: Fish, breaded, fried. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 84.3 % |
| Processing | 2.0 % |
| Packaging | 5.9 % |
| Transportation | 5.2 % |
| Distribution | 0.6 % |
| Consumption | 2.3 % |
Bonuses and maluses
Production system
Bonus: +10
This bonus comes from environmental labels recognized by Open Food Facts.
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
Green-Score for this product
Final score: 19/100Final score breakdown
Life cycle analysis score: 20
Sum of bonuses and maluses: -1
Final score: 19/100
Carbon footprint
Carbon footprint
Equivalent to driving 4.8 km in a petrol car.
923 g CO2e per 100g of product.
Reference category: Fish, breaded, fried.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 80.3 % |
| Processing | 1.7 % |
| Packaging | 6.1 % |
| Transportation | 10.5 % |
| Distribution | 0.5 % |
| Consumption | 1.0 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -11
Packaging score: -10
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 Film | Plastic | Discard | High |
| 1 Tray | Plastic | Discard | High |
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
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Additional information
- Preparation
- Sans ajout de matière grasse, - au four sec préchauffé à 180°C : 10 à 12 minutes. - à la poêle, à feu moyen : 4 à 5 minutes de chaque côté. Temps indicatif à adapter selon votre équipement. A consommer cuit à cœur. Cet emballage n'est pas micro-ondable.
- Customer service
- Cité marine, C.I du Porzo 56700 Kervignac
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 May 8, 2017 at 2:41:40 PM UTC by kiliweb .
Last edit on March 18, 2026 at 4:18:50 AM UTC by org-cite-marine .
Product page also edited by anonymous-h4fe4z22fq, chevalstar, driveoff, ecoscore-impact-estimator, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-cite-marine, peterzebird, roboto-app, teolemon, yuka.R29RUEY1ZzV1YWtPdGN3dy94eU8xZjk3eWFhR1dudUxkYklPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmxuSoLUrgL9K0LRpGOr7MqPAqzvW-Ep2JnICKs.
Source List
- cite-marine