Nutrition report ready

Pavés de saumon atlantique bio naturAmie

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

Nutri-Score A

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Pavés de saumon atlantique bio naturAmie

in Salmon steaks Barcode 3520838330225
Very good nutritional quality
Green-Score
e
Environmental impact estimate

Pavés de saumon atlantique bio naturAmie provides 202 kcal per 100 g, with 0.1 g of sugars and 19 g of protein. That is 36% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Salmon steaks category.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
1.8 g · Moderate
Sugars
0.1 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 202 kcal 198
Total fat 14 g 12.9 +9%
Saturated fat 1.8 g 2.2 −18%
Carbohydrates 0.1 g 0.6 −82%
Total sugars 0.1 g 0.2 −36%
Protein 19 g 20 −5%
Salt 0.1 g 0.3 −64%

Category average across 347 Salmon steaks products on Foodmetria.

Compared with other salmon steaks

Calories lower 50%
Sugars higher 31%
Salt lower 25%
Saturated fat lower 17%
Protein top 90%

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

Product details

Sold in
France
Barcode
3520838330225

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pavés de saumon atlantique bio naturAmie?

Pavés de saumon atlantique bio naturAmie contains 202 kcal per 100 g.

How much sugar is in Pavés de saumon atlantique bio naturAmie?

Pavés de saumon atlantique bio naturAmie has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pavés de saumon atlantique bio naturAmie 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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