Why is Wildlachs classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The salmon is treated with a acidity regulator (sodium lactate) and flavored with beech‑wood smoke, both of which are added during processing; these ingredients, along with the packaging and handling steps, place the product in the ultra‑processed NOVA 4 category.

How does the salt content in this wild salmon affect a hypertensive diet?

At 3.3 g of salt per 100 g, the product contributes a significant amount of sodium, which can raise blood pressure and should be limited by people managing hypertension.

Is the wild salmon in this product a concern for people with fish allergies?

Yes, wild salmon is a fish ingredient and is listed as a fish allergen, so individuals with a fish allergy should avoid this product.

REWE Feine Welt • 1pcs

Wildlachs

Fish Meat Eggs

Product Insights

This product is wild Atlantic salmon, sold as a single piece and categorized under the fish group of the PNNS. It carries a Nutri‑Score of D and is classified as ultra‑processed (NOVA 4), featuring a high salt level (3.3 g per 100 g) but low sugar and fat, while providing a robust 21 g of protein per 100 g. The MSC‑certified sustainable fishery label highlights its environmental credentials, yet the presence of additives such as sodium lactate and beech‑wood smoke, together with the elevated salt, temper its overall health profile.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal112 kcal

Fat2.7 g

Saturated Fat0.7 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with the average values for fatty fish, this wild salmon contains roughly half the sugar (0.5 g vs 0.98 g), less than half the total fat (2.7 g vs 6.6 g), about half the saturated fat (0.7 g vs 1.3 g) and considerably less salt (3.3 g vs 5.3 g), while delivering more protein (21 g vs 18 g).

Ingredients

Wildlachs, Speisesalz, Säureregulator: Natriumlactat, Buchenholzrauch. Spezies: Wildlachs (Oncorhynchus nerka) Fanggebiet: gefangen im Nordostpazifik FAO 67 Subfanggebiet: Golf von Alaska/ USA, östliche Beringsee/ USA Fangmethode: Kiemennetze und vergleichbare Netze (Treibnetze) Verbrauchertipp: Bitte nehmen Sie den Wildlachs ca. 15 Minuten vor dem Servieren aus der Verpackung. So entfaltet sich sein volles Aroma am besten! Bei maximal + 7°C zu

84%

35%

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