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Crème de sardines au whisky
Crème de sardines au whisky by La Pointe De Penmarc’h provides 258 kcal per 100 g, with 0.4 g of sugars and 14 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: fish, milk, mustard.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 258 kcal |
| Total fat | 22 g |
| Saturated fat | 7.9 g |
| Carbohydrates | 0.8 g |
| Total sugars | 0.4 g |
| Added sugars | 0 g |
| Protein | 14 g |
| Salt | 1 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
filets de sardines 57% /crème 14%, huile de tournesol, eau, oignons Whisky protéines de lait/ sel , jus de citron concentré/ moutarde de Dijon (eau graines de moutarde, vinaigre, sel, acidifiant : acide citrique)/ épaississants : gommes guar et xanthane, poivre.
- Allergens
- FishMilkMustard
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- Green Dot
- Sold in
- France
- Barcode
- 3660902523006
Prices reported by shoppers
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Frequently asked questions
How many calories are in Crème de sardines au whisky?
Crème de sardines au whisky contains 258 kcal per 100 g.
How much sugar is in Crème de sardines au whisky?
Crème de sardines au whisky has 0.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Crème de sardines au whisky healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Crème de sardines au whisky vegan?
Based on its ingredient list, it is not vegan.
What allergens does Crème de sardines au whisky contain?
According to the label data it contains: Fish, Milk, Mustard. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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