Which nutrients are responsible for the product’s Nutri‑Score of D?

The low score is mainly driven by the high salt content (2.2 g per 100 g) and moderate saturated fat (1.5 g per 100 g), which generate negative points in the Nutri‑Score algorithm despite the product’s high protein.

How does the salt content affect a hypertensive or sodium‑restricted diet?

At 2.2 g of salt per 100 g, the product supplies about 44 % of the daily recommended maximum salt intake, so it should be eaten sparingly or avoided by people who need strict sodium control.

Is the anchovy ingredient a concern for people with fish allergies?

Yes, anchovies are classified as fish, and the label explicitly lists fish as an allergen, making the product unsuitable for anyone with a fish allergy.

Carrefour • 150 g (105 g égoutté)

Anchois marinés A l'ail

Fish Meat Eggs

Product Insights

These marinated anchovy fillets with garlic and parsley belong to the fish and seafood family (PNNS groups: Fish Meat Eggs, Fish and seafood). The product carries a Nutri‑Score of D and is classified in NOVA group 3, reflecting moderate fat (7.2 g per 100 g), high protein (21 g), low sugar (0.6 g) and a relatively high salt level (2.2 g). While it provides omega‑rich fish protein and minimal carbohydrates, the elevated salt and the presence of the additive citric acid (E330) may be drawbacks for sodium‑restricted or sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal154 kcal

Fat7.2 g

Saturated Fat1.5 g

Carbohydrates1.2 g

Sugars0.6 g

Comparative Analysis

Per 100 g it contains less sugar (0.6 g vs 0.98 g average) and less salt (2.2 g vs 5.32 g average) but slightly more fat (7.2 g vs 6.62 g average) than typical anchovy‑type products.

Ingredients

Filets d'_anchois_ marinés 67% (_anchois_, vinaigre d'alcool, sel, acidifiant : acide citrique), huile de tournesol 28%, sauce ail et persil 5% (ail 2.8%, huile de tournesol, persil 0.5%, acidifiant: acide citrique). Anchois pêchés : 1 en Atlantique centre Est ou 2 en Golfe de Gascogne : voir sur le film

84%

35%

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