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Salmone Norvegese
Salmone Norvegese by Bennet provides 171 kcal per 100 g, with 0.1 g of sugars and 21 g of protein. That is 71% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Smoked salmons from farming category and comes in a 200 g pack. Contains: fish.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 171 kcal | 191 −11% |
| Total fat | 9.5 g | 11.3 −16% |
| Saturated fat | 2.5 g | 2.1 +18% |
| Carbohydrates | 0.3 g | 0.5 −45% |
| Total sugars | 0.1 g | 0.3 −71% |
| Added sugars | 0 g | 0.1 −100% |
| Protein | 21 g | 21.8 |
| Salt | 4 g | 3.1 +27% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 868 Smoked salmons from farming products on Foodmetria.
Compared with other smoked salmons from farming
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Salmone (PESCE) 96%, sale. Salmone (Salmo salar) allevato in Norvegia.
- Allergens
- Fish
Product details
- Quantity
- 200 g
- Sold in
- Switzerland
- Barcode
- 8019514071187
Prices reported by shoppers
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Frequently asked questions
How many calories are in Salmone Norvegese?
Salmone Norvegese contains 171 kcal per 100 g.
How much sugar is in Salmone Norvegese?
Salmone Norvegese has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Salmone Norvegese healthy?
It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Salmone Norvegese vegan?
Based on its ingredient list, it is not vegan.
What allergens does Salmone Norvegese contain?
According to the label data it contains: Fish. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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