Edle Matjesfilets

by Ja! 256 g in Fish fillets Barcode 4337256030007
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Ultra-processed food

Edle Matjesfilets by Ja! provides 167 kcal per 100 g, with 1.5 g of sugars and 12.5 g of protein. That is 26% more sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Fish fillets category and comes in a 256 g pack.

Nutrient levels per 100 g

Fat
12 g · Moderate
Sugars
1.5 g · Low
Salt
4.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 167 kcal 163
Total fat 12 g 8.7 +38%
Carbohydrates 2.2 g 5.2 −57%
Total sugars 1.5 g 1.2 +26%
Added sugars 2.5 g 0.8 +214%
Protein 12.5 g 15.8 −21%
Salt 4.9 g 1.6 +214%

Category average across 385 Fish fillets products on Foodmetria.

Compared with other fish fillets

Calories lower 49%
Sugars higher 24%
Salt higher 8%
Protein top 70%

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

Ingredients

Heringsfilets ohne Haut, Speisesalz, Dextrose, Säureregulator Glucono-Delta-Lacton, Antioxidationsmittel Ascorbinsäure, Rapsöl.

Palm oil free

Additives 2

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
256 g
Labels & certifications
SustainableSustainable fisheryNo preservativesSustainable Seafood MSC
Sold in
Germany
Barcode
4337256030007

Prices reported by shoppers

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Frequently asked questions

How many calories are in Edle Matjesfilets?

Edle Matjesfilets contains 167 kcal per 100 g.

How much sugar is in Edle Matjesfilets?

Edle Matjesfilets has 1.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Edle Matjesfilets healthy?

It is in NOVA group 4 — ultra-processed food. 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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