2 cassolette collection aux noix de Saint Jacques by Picard

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2 cassolette collection aux noix de Saint Jacques

by Picard in Seafood Barcode 3270160891337
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
f
Environmental impact estimate

2 cassolette collection aux noix de Saint Jacques by Picard provides 139 kcal per 100 g, with 3.3 g of sugars and 7 g of protein. That is 172% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Seafood category.

Nutrient levels per 100 g

Fat
9.1 g · Moderate
Saturated fat
6.2 g · High
Sugars
3.3 g · Low
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 139 kcal 151 −8%
Total fat 9.1 g 7.1 +28%
Saturated fat 6.2 g 1.4 +344%
Carbohydrates 6.5 g 4.9 +32%
Total sugars 3.3 g 1.2 +172%
Protein 7 g 16.4 −57%
Salt 0.9 g 1.9 −52%

Category average across 1939 Seafood products on Foodmetria.

Compared with other seafood

Calories higher 44%
Sugars higher 12%
Salt lower 35%
Saturated fat higher 3%
Protein top 91%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
France
Barcode
3270160891337

Prices reported by shoppers

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Frequently asked questions

How many calories are in 2 cassolette collection aux noix de Saint Jacques?

2 cassolette collection aux noix de Saint Jacques contains 139 kcal per 100 g.

How much sugar is in 2 cassolette collection aux noix de Saint Jacques?

2 cassolette collection aux noix de Saint Jacques has 3.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 2 cassolette collection aux noix de Saint Jacques healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 20, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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