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Forellenfilets, geräuchert, aufgetaut
Forellenfilets, geräuchert, aufgetaut by Edeka Bio provides 163 kcal per 100 g, with 0 g of sugars and 20 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Smoked trouts category and comes in a 100 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 163 kcal | 164 |
| Total fat | 9.2 g | 8.1 +13% |
| Saturated fat | 2.6 g | 1.6 +58% |
| Carbohydrates | 0 g | 0.6 −100% |
| Total sugars | 0 g | 0.3 −100% |
| Added sugars | 0 g | 0.1 −100% |
| Protein | 20 g | 22.1 −9% |
| Salt | 2.3 g | 2.8 −18% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 757 Smoked trouts products on Foodmetria.
Compared with other smoked trouts
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Forellenfilet*, Speisesalz, Buchenholzrauch. * aus kontrolliert ökologischer Erzeugung
Product details
- Quantity
- 100 g
- Labels & certifications
- OrganicEU OrganicDE-ÖKO-044
- Sold in
- Germany
- Barcode
- 4311501002735
Prices reported by shoppers
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Frequently asked questions
How many calories are in Forellenfilets, geräuchert, aufgetaut?
Forellenfilets, geräuchert, aufgetaut contains 163 kcal per 100 g.
How much sugar is in Forellenfilets, geräuchert, aufgetaut?
Forellenfilets, geräuchert, aufgetaut has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Forellenfilets, geräuchert, aufgetaut healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — 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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