Brochettes de crevettes à la mediterraneenne

by Angulas aguinaga 145 g in Shrimps on skewer Barcode 8422107004798
Poor nutritional quality
Green-Score
f
Environmental impact estimate

Brochettes de crevettes à la mediterraneenne by Angulas aguinaga provides 235 kcal per 100 g, with 0 g of sugars and 16 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Shrimps on skewer category and comes in a 145 g pack.

Nutrient levels per 100 g

Fat
19 g · High
Saturated fat
2.5 g · Moderate
Sugars
0 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 235 kcal 195 +21%
Total fat 19 g 14.2 +34%
Saturated fat 2.5 g 2.1 +21%
Carbohydrates 0 g 1.9 −100%
Total sugars 0 g 0.6 −100%
Protein 16 g 14.9 +8%
Salt 1.5 g 2 −25%

Category average across 31 Shrimps on skewer products on Foodmetria.

Compared with other shrimps on skewer

Calories higher 23%
Sugars lower 1%
Salt lower 45%
Saturated fat higher 32%
Protein top 58%

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

Product details

Quantity
145 g
Labels & certifications
No preservatives
Sold in
France
Barcode
8422107004798

Prices reported by shoppers

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Frequently asked questions

How many calories are in Brochettes de crevettes à la mediterraneenne?

Brochettes de crevettes à la mediterraneenne contains 235 kcal per 100 g.

How much sugar is in Brochettes de crevettes à la mediterraneenne?

Brochettes de crevettes à la mediterraneenne has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Brochettes de crevettes à la mediterraneenne 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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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