Tarama Extra saveur Saint Jacques by Gourmet Finest Cuisine

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Tarama Extra saveur Saint Jacques

by Gourmet Finest Cuisine in Taramasalata Barcode 4068262083847
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Tarama Extra saveur Saint Jacques by Gourmet Finest Cuisine provides 489 kcal per 100 g, with 1.8 g of sugars and 8.4 g of protein. That is 136% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Taramasalata category.

Nutrient levels per 100 g

Fat
47.8 g · High
Saturated fat
3.3 g · Moderate
Sugars
1.8 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 489 kcal 505
Total fat 47.8 g 50.8 −6%
Saturated fat 3.3 g 4.7 −30%
Carbohydrates 6.5 g 4.6 +41%
Total sugars 1.8 g 0.8 +136%
Dietary fiber 0 g 0.5 −100%
Protein 8.4 g 7.2 +16%
Salt 1.2 g 1.8 −33%

Category average across 349 Taramasalata products on Foodmetria.

Compared with other taramasalata

Calories lower 37%
Sugars higher 10%
Salt lower 17%
Saturated fat lower 9%
Protein top 29%
Fiber top 100%

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

Product details

Sold in
France
Barcode
4068262083847

Prices reported by shoppers

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Frequently asked questions

How many calories are in Tarama Extra saveur Saint Jacques?

Tarama Extra saveur Saint Jacques contains 489 kcal per 100 g.

How much sugar is in Tarama Extra saveur Saint Jacques?

Tarama Extra saveur Saint Jacques has 1.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Tarama Extra saveur Saint Jacques healthy?

It has a Nutri-Score of D (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 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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Compare & rankings

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