Préparation pour sandwich Surimi et Crabe by Metro

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Préparation pour sandwich Surimi et Crabe

by Metro 1 kg in Seafood Barcode 3439496600055
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

Préparation pour sandwich Surimi et Crabe by Metro provides 245 kcal per 100 g, with 2 g of sugars and 5.5 g of protein. That is 65% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Seafood category and comes in a 1 kg pack.

Nutrient levels per 100 g

Fat
22 g · High
Saturated fat
1.8 g · Moderate
Sugars
2 g · Low
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 245 kcal 151 +62%
Total fat 22 g 7.1 +209%
Saturated fat 1.8 g 1.4 +29%
Carbohydrates 6.2 g 4.9 +26%
Total sugars 2 g 1.2 +65%
Protein 5.5 g 16.4 −66%
Salt 1.4 g 1.9 −27%

Category average across 1939 Seafood products on Foodmetria.

Compared with other seafood

Calories higher 11%
Sugars higher 17%
Salt higher 42%
Saturated fat higher 26%
Protein top 94%

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

Product details

Quantity
1 kg
Labels & certifications
Made in BelgiumProducts for professional use
Sold in
France
Barcode
3439496600055

Prices reported by shoppers

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Frequently asked questions

How many calories are in Préparation pour sandwich Surimi et Crabe?

Préparation pour sandwich Surimi et Crabe contains 245 kcal per 100 g.

How much sugar is in Préparation pour sandwich Surimi et Crabe?

Préparation pour sandwich Surimi et Crabe has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Préparation pour sandwich Surimi et Crabe healthy?

It has a Nutri-Score of C (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 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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