Rillettes de thon aux olives vertes by Petit Navire

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Rillettes de thon aux olives vertes

by Petit Navire in Preparations made from fish meat Barcode 3019081239497
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Rillettes de thon aux olives vertes by Petit Navire provides 259 kcal per 100 g, with 0.3 g of sugars and 16 g of protein. That is 81% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Preparations made from fish meat category.

Nutrient levels per 100 g

Fat
21 g · High
Saturated fat
2.5 g · Moderate
Sugars
0.3 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 259 kcal 191 +36%
Total fat 21 g 13.1 +61%
Saturated fat 2.5 g 3.5 −29%
Carbohydrates 0.4 g 7.1 −94%
Total sugars 0.3 g 1.6 −81%
Protein 16 g 11 +45%
Salt 1 g 1.3 −20%

Category average across 988 Preparations made from fish meat products on Foodmetria.

Compared with other preparations made from fish meat

Calories higher 13%
Sugars lower 9%
Salt lower 34%
Saturated fat higher 47%
Protein top 14%

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

Product details

Sold in
France
Barcode
3019081239497

Prices reported by shoppers

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Frequently asked questions

How many calories are in Rillettes de thon aux olives vertes?

Rillettes de thon aux olives vertes contains 259 kcal per 100 g.

How much sugar is in Rillettes de thon aux olives vertes?

Rillettes de thon aux olives vertes has 0.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Rillettes de thon aux olives vertes 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 20, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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