Armoric
Armoric Saumon Sauvage Fumé
100 g
BARCODE:3760083785375
COMMON NAME:Saumon rouge du pacifique fumé
PACKAGER CODE:FR 29.232.500 EC
CATEGORIES:Seafood, Fishes And Their Products, Fishes, Fatty Fishes, Salmons, Smoked Fishes, Smoked Salmons, Wild Salmons, Wild Smoked Salmons
LABELS:Sustainable, Fishing Method, Sustainable Fishery, Gillnet Fishing, Sustainable Seafood Msc, Elabore En Bretagne
PACKAGING:Cardboard, Vacuum Packed
ORIGIN:Ocean Pacifique, Pacifique
MANUFACTURING:Bretagne,France
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower 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: 0
Nutrient levels
Fat in low quantity (1.9%)
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 (0.4%)
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
Sugars in low quantity (0.3%)
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 (3%)
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: Wild smoked salmons |
|---|---|---|
| Energy | 482 kJ (113 kcal) | 542.187 kJ (129 kcal) (-11%) |
| Fat | 1.9 g | 3.503 g (-46%) |
| Saturated fat | 0.4 g | 0.784 g (-49%) |
| Carbohydrates | 0.7 g | 0.462 g (+52%) |
| Sugars | < 0.3 g | 0.349 g (-14%) |
| Dietary fiber | ? | ? |
| Proteins | 23.5 g | 23.672 g (-1%) |
| Salt | 3 g | 2.966 g (+1%) |
| Sodium | 1.2 g | 1.186 g (+1%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
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 | 482 kJ (113 kcal) | 482 kJ (115 kcal) | ? |
| Fat | 1.9 g | 1.9 g | ? |
| Saturated fat | 0.4 g | 0.4 g | ? |
| Carbohydrates | 0.7 g | 0.7 g | ? |
| Sugars | < 0.3 g | < 0.3 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 23.5 g | 23.5 g | ? |
| Salt | 3 g | 3 g | ? |
| Sodium | 1.2 g | 1.2 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Saumon rouge du Pacifique (Oncorhynchus nerka) ou Saumon kéta du Pacifique (Oncorhynchus keta) ou Saumon argenté du Pacifique (Oncorhynchus kisutch)* 97%, sel 3%.
Ingredient information
Sockeye Salmon
58% (estimate)
Sockeye Salmon
58% (estimate)
Chum Salmon
22.5% (estimate)
Chum Salmon
22.5% (estimate)
Saumon Argente
11.25% (estimate)
Oncorhynchus Kisutch
11.25% (estimate)
Salt
3.0%
Allergens
Fish
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:oncorhynchus-kisutch
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:oncorhynchus-kisutch
Food Processing
NOVA group
Processed foodsElements that indicate the product is in NOVA group 3
Ingredients
Salt
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
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
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
Salmon, smoked (packaging fixed) • Score: 31/100Life-cycle reference
Category: Salmon, smoked (packaging fixed)
PEF environmental score: 1.02
Climate change impact: 7.85 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Salmon, smoked (packaging fixed). 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: Salmon, smoked (packaging fixed). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 75.5 % |
| Processing | 6.6 % |
| Packaging | 7.9 % |
| Transportation | 9.1 % |
| Distribution | 0.6 % |
| Consumption | 0.3 % |
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 low impact
Malus: -1
Packaging score: +92
Green-Score for this product
Green-Score for this product
Final score: 40/100Final score breakdown
Life cycle analysis score: 31
Sum of bonuses and maluses: +9
Final score: 40/100
Carbon footprint
Carbon footprint
Equivalent to driving 4.1 km in a petrol car.
785 g CO2e per 100g of product.
Reference category: Salmon, smoked (packaging fixed).
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salmon, smoked (packaging fixed). Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salmon, smoked (packaging fixed). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 70.1 % |
| Processing | 3.8 % |
| Packaging | 11.5 % |
| Transportation | 14.3 % |
| Distribution | 0.3 % |
| Consumption | 0.1 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -1
Packaging score: +92
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Unknown | Cardboard | Unknown | Low |
Declared packaging
Cardboard, Vacuum Packed
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
Manufacturing locations
Bretagne,France
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.
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 October 1, 2012 at 5:53:58 PM UTC by dentdelion .
Last edit on March 17, 2026 at 8:56:01 AM UTC by new-nutrition-bot .
Product page also edited by dentdelion, moon-rabbit, new-nutrition-bot, packbot, quechoisir, sebleouf, tacite, teolemon.