Nutrition report ready

Filets De Maquereaux Sauce Ail

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score A

View details

Filets De Maquereaux Sauce Ail

in Mackerel fillets Barcode 5034210522361
Very good nutritional quality
Green-Score
c
Environmental impact estimate

Filets De Maquereaux Sauce Ail provides 151 kcal per 100 g, with 1.1 g of sugars and 19 g of protein. That is 58% more sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Mackerel fillets category.

Nutrient levels per 100 g

Fat
7.8 g · Moderate
Saturated fat
1.3 g · Low
Sugars
1.1 g · Low
Salt
0.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 151 kcal 233 −35%
Total fat 7.8 g 17.1 −54%
Saturated fat 1.3 g 3.8 −66%
Carbohydrates 1.1 g 1.4 −23%
Total sugars 1.1 g 0.7 +58%
Protein 19 g 18.4
Salt 0.3 g 1.2 −73%

Category average across 923 Mackerel fillets products on Foodmetria.

Compared with other mackerel fillets

Calories lower 9%
Sugars higher 20%
Salt lower 7%
Saturated fat lower 6%
Protein top 54%

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

Product details

Labels & certifications
OrganicEU OrganicPT-BIO-03
Sold in
France
Barcode
5034210522361

Prices reported by shoppers

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Frequently asked questions

How many calories are in Filets De Maquereaux Sauce Ail?

Filets De Maquereaux Sauce Ail contains 151 kcal per 100 g.

How much sugar is in Filets De Maquereaux Sauce Ail?

Filets De Maquereaux Sauce Ail has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Filets De Maquereaux Sauce Ail 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 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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