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California Roll - Comptoir Sushi - 410g

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California Roll - Comptoir Sushi - 410g

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Barcode: 3038680020824 (EAN / EAN-13)

Common name: Préparation culinaire à base de riz, de produits de la mer et de légumes et ses accompagnements

Quantity: 410g

Packaging: Box

Brands: Comptoir Sushi, Labeyrie

Labels, certifications, awards: Raised in Norway

Manufacturing or processing places: Transformé en France

Traceability code: FR 62.160.113 CE - Boulogne-sur-Mer (Pas-de-Calais, France)

Countries where sold: France

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Health

Ingredients

  • icon

    86 ingredients

    : Riz cuit 68,4% ( Eau, Riz 22%, Vinaigre de riz , Sucre, Sel, Huile de colza), Courgette, Fromage (Fromage, Sel), Saumon cru 3,9% (Saumon atlantique Salmo salar - Elevé en Norvège), Saumon fumé 3,3%(Saumon atlantique Salmo salar, sel 0,1%), Crevettes cuites 2,6% (Litopenaeus vannamei, sel), Surimi 2,6% (Eau, chair de poissons 0,9%, amidons (contient blé), huile de colza, sucre, sel, arômes (contient crustacés), colorant : extrait de paprika), Thon Listao 2,6% (Thon Listao Katsuwonus pelamis 2,4%, eau , sel),Omelette 2,6% (Oeufs Frais, eau, sucre, amidon de maïs, épices (contient du soja), sel, vinaigre de riz), Graines de sésame, Graines de sésame au wasabi (dont sésame ,exhausteur de goût : E621, dextrine (blé), acidifiant : E260, arôme wasabi, colorant : chlorella), Algue Yakinori, Graines de sésame noires grillées, Piment doux, Feuille de soja (dont Soja, humectant : E422, antioxydant : E330, émulsifiants : E471, E322, colorant : E160a), Noix de coco 0,1% , Aromatisation gout pesto 0,1% (dont lait, fromage type italien en poudre (émulsifiant : E339), arôme naturel basilic avec d’autres arômes naturels (dont support : huile d’olive), basilic), Poudre de wasabi (dont moutarde, amidon de maïs, acidifiant : E330, antioxydant : E300), Curry 0,01% .
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Mustard, Sesame seeds, Soybeans
    Traces: Celery, Molluscs, Nuts, Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Humectant

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Cheese, Cheese, Raw salmon, Smoked salmon, Cooked shrimp, Whiteleg shrimp, Surimi, Fish meat, Skipjack tuna, Fresh egg, Milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Raw salmon, Smoked salmon, Cooked shrimp, Whiteleg shrimp, Surimi, Fish meat, Skipjack tuna

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Riz cuit 68.4% (Eau, Riz 22%, Vinaigre de riz, Sucre, Sel, Huile de colza), Courgette, Fromage (Fromage, Sel), Saumon cru 3.9% (Saumon atlantique Salmo salar), Saumon fumé 3.3% (Saumon atlantique Salmo salar, sel 0.1%), Crevettes cuites 2.6% (Litopenaeus vannamei, sel), Surimi 2.6% (Eau, chair de poissons 0.9%, amidons, huile de colza, sucre, sel, arômes, colorant (extrait de paprika)), Thon Listao 2.6% (Thon Listao Katsuwonus pelamis 2.4%, eau, sel), Omelette 2.6% (Oeufs Frais, eau, sucre, amidon de maïs, épices, sel, vinaigre de riz), Graines de sésame, Graines de sésame au wasabi (dont sésame, exhausteur de goût (e621), dextrine (blé), acidifiant (e260), arôme wasabi, colorant (chlorella)), Algue Yakinori, Graines de sésame noires grillées, Piment doux, soja (dont Soja, humectant (e422), antioxydant (e330), émulsifiants (e471), e322, colorant (e160a)), Noix de coco 0.1%, Aromatisation gout pesto 0.1% (dont lait, fromage type italien en poudre (émulsifiant (e339)), arôme naturel basilic, arômes naturels (dont support (huile d'olive)), basilic), wasabi (dont moutarde, amidon de maïs, acidifiant (e330), antioxydant (e300)), Curry 0.01%
    1. Riz cuit -> en:cooked-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 68.4 - percent: 68.4 - percent_max: 68.4
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 22 - percent_max: 46.4
      2. Riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 22 - percent: 22 - percent_max: 22
      3. Vinaigre de riz -> en:rice-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 22
      4. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.7
      5. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
      6. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 1.6
    2. Courgette -> en:courgette - vegan: yes - vegetarian: yes - ciqual_food_code: 20020 - percent_min: 3.9 - percent_max: 9.27999999999998
    3. Fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 3.9 - percent_max: 9.27999999999998
      1. Fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 2.3 - percent_max: 9.27999999999998
      2. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    4. Saumon cru -> en:raw-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036 - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
      1. Saumon atlantique Salmo salar -> fr:saumon-atlantique-salmo-salar - percent_min: 3.9 - percent_max: 3.9
    5. Saumon fumé -> en:smoked-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26037 - percent_min: 3.3 - percent: 3.3 - percent_max: 3.3
      1. Saumon atlantique Salmo salar -> fr:saumon-atlantique-salmo-salar - percent_min: 3.2 - percent_max: 3.2
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    6. Crevettes cuites -> en:cooked-shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10007 - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
      1. Litopenaeus vannamei -> en:whiteleg-shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 1.3 - percent_max: 2.6
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    7. Surimi -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.9 - percent_max: 1.7
      2. chair de poissons -> en:fish-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
      3. amidons -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.8
      4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 0.4
      5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.266666666666667
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      7. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
      8. colorant -> en:colour - percent_min: 0 - percent_max: 0.2
        1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    8. Thon Listao -> en:skipjack-tuna - vegan: no - vegetarian: no - ciqual_food_code: 26068 - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
      1. Thon Listao Katsuwonus pelamis -> fr:thon-listao-katsuwonus-pelamis - percent_min: 2.4 - percent: 2.4 - percent_max: 2.4
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.1 - percent_max: 0.2
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    9. Omelette -> en:omelette - percent_min: 2.6 - percent: 2.6 - percent_max: 1.81428571428571
      1. Oeufs Frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0.371428571428571 - percent_max: 1.68333333333333
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.130952380952381 - percent_max: 0.907142857142857
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.604761904761905
      4. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.53015873015873
      5. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.424126984126984
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.302380952380952
      7. vinaigre de riz -> en:rice-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.302380952380952
    10. Graines de sésame -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0.1 - percent_max: 1.2625
    11. Graines de sésame au wasabi -> fr:graines-de-sesame-au-wasabi - percent_min: 0.1 - percent_max: 1.11111111111111
      1. dont sésame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 1.11111111111111
      2. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.555555555555556
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.555555555555556
      3. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.453497942386832
        1. blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.453497942386832
      4. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.340123456790124
        1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.340123456790124
      5. arôme wasabi -> fr:arome-wasabi - percent_min: 0 - percent_max: 0.272098765432099
      6. colorant -> en:colour - percent_min: 0 - percent_max: 0.226748971193416
        1. chlorella -> en:chlorella - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.226748971193416
    12. Algue Yakinori -> fr:algue-yakinori - percent_min: 0.1 - percent_max: 0.990000000000001
    13. Graines de sésame noires grillées -> fr:graines-de-sesame-noires-grillees - percent_min: 0.1 - percent_max: 0.890909090909093
    14. Piment doux -> fr:piment-doux - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0.1 - percent_max: 0.808333333333335
    15. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 0.738461538461541
      1. dont Soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.738461538461541
      2. humectant -> en:humectant - percent_min: 0 - percent_max: 0.36923076923077
        1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.36923076923077
      3. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.313960113960114
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.313960113960114
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.235470085470086
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.235470085470086
      5. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.188376068376069
      6. colorant -> en:colour - percent_min: 0 - percent_max: 0.156980056980057
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.156980056980057
    16. Noix de coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    17. Aromatisation gout pesto -> fr:aromatisation-gout-pesto - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
      1. dont lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.1
      2. fromage type italien en poudre -> fr:fromage-type-italien-en-poudre - percent_min: 0 - percent_max: 0.1
        1. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.1
          1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      3. arôme naturel basilic -> en:natural-basil-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      4. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
        1. dont support -> en:carrier - percent_min: 0 - percent_max: 0.1
          1. huile d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 0.1
      5. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 0.1
    18. wasabi -> en:wasabi - vegan: yes - vegetarian: yes - percent_min: 0.01 - percent_max: 0.1
      1. dont moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.1
      2. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.1
      3. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.1
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      4. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.1
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    19. Curry -> en:curry - vegan: yes - vegetarian: yes - ciqual_food_code: 11005 - percent_min: 0.01 - percent: 0.01 - percent_max: 0.01

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 653 kj
    (156 kcal)
    Fat 6.3 g
    Saturated fat 2.3 g
    Carbohydrates 19.2 g
    Sugars 2.7 g
    Fiber ?
    Proteins 5.7 g
    Salt 1.6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10.776 %
    Carbon footprint from meat or fish 43.5 g

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by jade2019, openfoodfacts-contributors, sara-aithammou, teolemon, yuka.MJBDMdGKRt0TAvX3zY4szhPmNcbAMvtIJXRSow, yuka.UWZzQ0lxMExvNmdFbDhNNTRETCt5dmtwNDRTR2ZIMmVLOFJBSVE9PQ, yuka.WlpvbEM2QThyTUFGbVBZQTdFUGIwNGhRMzUvNGYxSHVMKzBjSVE9PQ.

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