Nutrition report ready

Merluza del cabo ultracongelada

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Dia product.

Nutri-Score A

View details

Merluza del cabo ultracongelada

by Dia in Frozen fishes Barcode 8480017162656
Very good nutritional quality

Merluza del cabo ultracongelada by Dia provides 78 kcal per 100 g, with 0 g of sugars and 16.1 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Frozen fishes category.

Nutrient levels per 100 g

Fat
1.2 g · Low
Saturated fat
0.3 g · Low
Sugars
0 g · Low
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 78 kcal 118 −34%
Total fat 1.2 g 4.3 −72%
Saturated fat 0.3 g 0.9 −68%
Carbohydrates 0.6 g 4.6 −87%
Total sugars 0 g 0.5 −100%
Protein 16.1 g 15.1 +7%
Salt 0.2 g 1 −77%

Category average across 760 Frozen fishes products on Foodmetria.

Compared with other frozen fishes

Calories lower 30%
Sugars lower 1%
Salt lower 28%
Saturated fat lower 30%
Protein top 43%

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

Product details

Labels & certifications
SustainableSustainable fisherySustainable Seafood MSC
Sold in
Spain
Barcode
8480017162656

Prices reported by shoppers

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Frequently asked questions

How many calories are in Merluza del cabo ultracongelada?

Merluza del cabo ultracongelada contains 78 kcal per 100 g.

How much sugar is in Merluza del cabo ultracongelada?

Merluza del cabo ultracongelada has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Merluza del cabo ultracongelada 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 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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