Filets de cabillaud panés by Cité Marine

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Filets de cabillaud panés

by Cité Marine 170 g in Breaded cod fillets Barcode 0208132015484

Filet de cabillaud, sans arête (*), pané réfrigéré

Nutri-Score
Very good nutritional quality
Processing (NOVA)
Unknown
Green-Score
f
Environmental impact estimate

Filets de cabillaud panés by Cité Marine provides 212 kcal per 100 g, with 1.4 g of sugars and 13.8 g of protein. That is 15% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Breaded cod fillets category and comes in a 170 g pack.

Nutrient levels per 100 g

Fat
8.7 g · Moderate
Saturated fat
0.8 g · Low
Sugars
1.4 g · Low
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 212 kcal 211
Total fat 8.7 g 8.9
Saturated fat 0.8 g 0.9 −16%
Carbohydrates 19 g 19.4
Total sugars 1.4 g 1.7 −15%
Protein 13.8 g 12.8 +8%
Salt 0.5 g 0.7 −25%

Category average across 34 Breaded cod fillets products on Foodmetria.

Compared with other breaded cod fillets

Calories higher 42%
Sugars higher 24%
Salt lower 25%
Saturated fat lower 42%
Protein top 24%

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

Product details

Quantity
170 g
Labels & certifications
Made in France
Sold in
France
Barcode
0208132015484

Prices reported by shoppers

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Frequently asked questions

How many calories are in Filets de cabillaud panés?

Filets de cabillaud panés contains 212 kcal per 100 g.

How much sugar is in Filets de cabillaud panés?

Filets de cabillaud panés has 1.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Filets de cabillaud panés healthy?

It has a Nutri-Score of A (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 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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