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Coffret Fuji - 12 pièces - Comptoir Sushi - 219 g

Coffret Fuji - 12 pièces - Comptoir Sushi - 219 g

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Barcode: 3038680020848 (EAN / EAN-13)

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

Quantity: 219 g

Packaging: Box

Brands: Comptoir Sushi

Categories: Meals, Sushi and Maki, Sushis

Labels, certifications, awards: Made in France, 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

137 ingredients

: Sushi 206g: Riz cuit 72,6% (Eau, Riz 23,4%, Vinaigre de riz, Sucre, Sel, Huile de colza), Saumon cru 9,1% (Saumon Salmo salar - Élevé en Norvège), Thon Listao 3,6% (Thon Listao Katsuwonus pelamis 3,4%, eau, sel), Miettes de surimi 3,6% (Eau, chair de poissons 1,3%, amidons (blé), blanc d'œuf réhydraté, huile dé colza, sucre, sel, arômes (contient poissons et crustacés), colorant : extrait de paprika), Courgette, Fromage (Fromage, sel), Salade d'algues (wakamé) marinées 1,3% (Algues 0,9%, agar-agar, champignons (Mu-Err), sucre, piment rouge, sésame, sel, marinade (huile de sésame, sauce soja (graines de soja, eau,sel), vinaigre de riz, eau, colorants E100, E141), Graines de sésame au wasabi (Sésame grillé, sel, exhausteur de goût : E621, sucre, dextrine (blé), acidifiant : E260, arôme wasabi, colorant : chlorophylle), Algue Yakinori, Piment doux, Feuille de soja (Œufs entier, protéines de soja, agents de charge : sorbitol, glycérine, colorants : É160a, E100), Poudre de wasabi (Poudre de raifort, wasabi, poudre de moutarde, amidon de mais, acidifiant : E330, antioxydant : E300), Aromatisation goût pesto 0,1% (Lactosérum en poudre (lait), parmesan poudre (émulsifiant : E339, lait), épinard, ail, arôme naturel basilic, huile d'olive, basilic). Accompagnement : Sauce soja (10g) : Sauce soja 75% (eau, soja 19,5%, farine de blé, sel), Eau, Acidifiant : acide lactique, Sauce wasabi (2,5g): Poudre de raifort 26,7%, humectant : sorbitol (E420), eau, sel, huile de soja, poudre de moutarde, maltodextrine, amidon de mais modifié, huile de moutarde, acidifiant : E330, wasabi 0,5%, épaississant : E415, curcuma, Contient : Poisson, Céréales/gluten, Œuf, Lait, Sésame, Moutarde, Crustacés, Soja. Traces possibles de : Mollusques, Fruits à coqué, Céleri, Sulfites. colorant: E141.

Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Mustard, Sesame seeds, Soybeans

Traces: Celery, Molluscs, Nuts, Sulphur dioxide and sulphites

Food processing

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

Additive: E100 - Curcumin

Additive: E140 - Chlorophylls and Chlorophyllins

Additive: E1400 - Dextrin

Additive: E141 - Copper complexes of chlorophylls and chlorophyllins

Additive: E160a - Carotene

Additive: E160c - Paprika extract

Additive: E406 - Agar

Additive: E415 - Xanthan gum

Additive: E420 - Sorbitol

Additive: E422 - Glycerol

Additive: E621 - Monosodium glutamate

Ingredient: Bulking agent

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavour enhancer

Ingredient: Flavouring

Ingredient: Gluten

Ingredient: Humectant

Ingredient: Maltodextrin

Ingredient: Thickener

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

E140 - Chlorophylls and Chlorophyllins

Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
Source: Wikipedia

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

E140i - Chlorophylls

Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
Source: Wikipedia

E141 - Copper complexes of chlorophylls and chlorophyllins

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

E160c - Paprika extract

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

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E300 - Ascorbic acid

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

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
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

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

May contain palm oil

Ingredients that may contain palm oil: E160a

Non-vegan
Non-vegan ingredients: Raw salmon, Atlantic salmon, Skipjack tuna, Surimi, Fish meat, Rehydrated egg white, Cheese, Cheese, Whole egg, Whey powder, Milk, Egg, Milk, Crustacean
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Non-vegetarian
Non-vegetarian ingredients: Raw salmon, Atlantic salmon, Skipjack tuna, Surimi, Fish meat, Crustacean
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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.

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: Sushi (Riz cuit 72.6%, Eau), Riz 23.4%, Vinaigre de riz, Sucre, Sel, Huile de colza, Saumon cru 9.1% (Saumon Salmo salar), Thon Listao 3.6% (Thon Listao Katsuwonus pelamis 3.4%, eau, sel), de surimi 3.6% (Eau, chair de poissons 1.3%, amidons (blé), blanc d'œuf réhydraté, huile dé colza, sucre, sel, arômes (), colorant (extrait de paprika)), Courgette, Fromage (Fromage, sel), Salade d'algues (wakamé), marinées 1.3%, Algues 0.9%, agar-agar, champignons (Mu-Err), sucre, piment rouge, sésame, sel, marinade (huile de sésame, sauce soja (graines de soja, eau, sel), vinaigre de riz, eau, colorants (e100), e141), Graines de sésame au wasabi (Sésame, sel, exhausteur de goût (e621), sucre, dextrine (blé), acidifiant (e260), arôme wasabi, colorant (chlorophylle)), Algue Yakinori, Piment doux, soja (Œufs entier, protéines de soja, agents de charge (sorbitol), glycérine, colorants (É160a), e100), wasabi (raifort, wasabi, moutarde, amidon de mais, acidifiant (e330), antioxydant (e300)), Aromatisation goût pesto 0.1% (Lactosérum en poudre, parmesan poudre (émulsifiant (e339), lait), épinard, ail, arôme naturel basilic, huile d'olive, basilic), Accompagnement (Sauce soja), Sauce soja 75% (eau, soja 19.5%, farine de blé, sel), Eau, Acidifiant (acide lactique), Sauce wasabi 2.5% (raifort 26.7%), humectant (sorbitol (e420)), eau, sel, huile de soja, moutarde, maltodextrine, amidon de mais modifié, de moutarde, acidifiant (e330), wasabi 0.5%, épaississant (e415), curcuma, Céréales, gluten, Œuf, Lait, Sésame, Moutarde, Crustacés, Soja, Fruits à coqué, Céleri, Sulfites, colorant (e141)
Sushi -> fr:sushi

Riz cuit -> en:cooked-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent: 72.6

Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

Riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent: 23.4

Vinaigre de riz -> en:rice-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018

Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130

Saumon cru -> en:raw-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036 - percent: 9.1

Saumon Salmo salar -> en:atlantic-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036

Thon Listao -> en:skipjack-tuna - vegan: no - vegetarian: no - ciqual_food_code: 26068 - percent: 3.6

Thon Listao Katsuwonus pelamis -> fr:thon-listao-katsuwonus-pelamis - percent: 3.4

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

de surimi -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent: 3.6

Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

chair de poissons -> en:fish-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent: 1.3

amidons -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

blanc d'œuf réhydraté -> en:rehydrated-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004

huile dé colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

colorant -> en:colour

extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes

Courgette -> en:courgette - vegan: yes - vegetarian: yes - ciqual_food_code: 20020

Fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999

Fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Salade d'algues -> fr:salade-d-algues

wakamé -> en:wakame - vegan: yes - vegetarian: yes - ciqual_food_code: 20984

marinées -> fr:marinees - percent: 1.3

Algues -> en:algae - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent: 0.9

agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084

champignons -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010

Mu-Err -> fr:mu-err

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

piment rouge -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151

sésame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

marinade -> en:marinade - vegan: maybe - vegetarian: maybe

huile de sésame -> en:sesame-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17400

sauce soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104

graines de soja -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

vinaigre de riz -> en:rice-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

colorants -> en:colour

e100 -> en:e100 - vegan: yes - vegetarian: yes

e141 -> en:e141 - vegan: yes - vegetarian: yes

Graines de sésame au wasabi -> fr:graines-de-sesame-au-wasabi

Sésame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

exhausteur de goût -> en:flavour-enhancer

e621 -> en:e621 - vegan: yes - vegetarian: yes

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

dextrine -> en:e1400 - vegan: yes - vegetarian: yes

blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

acidifiant -> en:acid

e260 -> en:e260 - vegan: yes - vegetarian: yes

arôme wasabi -> fr:arome-wasabi

colorant -> en:colour

chlorophylle -> en:e140i - vegan: yes - vegetarian: yes

Algue Yakinori -> fr:algue-yakinori

Piment doux -> fr:piment-doux - vegan: yes - vegetarian: yes - ciqual_food_code: 20151

soja -> en:soya - vegan: yes - vegetarian: yes

Œufs entier -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

protéines de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591

agents de charge -> en:bulking-agent

sorbitol -> en:e420 - vegan: yes - vegetarian: yes

glycérine -> en:e422 - vegan: maybe - vegetarian: maybe

colorants -> en:colour

É160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

e100 -> en:e100 - vegan: yes - vegetarian: yes

wasabi -> en:wasabi - vegan: yes - vegetarian: yes

raifort -> en:horseradish - vegan: yes - vegetarian: yes - ciqual_food_code: 11016

wasabi -> en:wasabi - vegan: yes - vegetarian: yes

moutarde -> en:mustard - ciqual_food_code: 11013

amidon de mais -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510

acidifiant -> en:acid

e330 -> en:e330 - vegan: yes - vegetarian: yes

antioxydant -> en:antioxidant

e300 -> en:e300 - vegan: yes - vegetarian: yes

Aromatisation goût pesto -> fr:aromatisation-gout-pesto - percent: 0.1

Lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe

parmesan poudre -> fr:parmesan-poudre

émulsifiant -> en:emulsifier

e339 -> en:e339 - vegan: yes - vegetarian: yes

lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

épinard -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059

ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000

arôme naturel basilic -> en:natural-basil-flavouring - vegan: maybe - vegetarian: maybe

huile d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270

basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033

Accompagnement -> fr:accompagnement

Sauce soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104

Sauce soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent: 75

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

soja -> en:soya - vegan: yes - vegetarian: yes - percent: 19.5

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

Acidifiant -> en:acid

acide lactique -> en:e270 - vegan: yes - vegetarian: yes

Sauce wasabi -> fr:sauce-wasabi - percent: 2.5

raifort -> en:horseradish - vegan: yes - vegetarian: yes - ciqual_food_code: 11016 - percent: 26.7

humectant -> en:humectant

sorbitol -> en:e420 - vegan: yes - vegetarian: yes

e420 -> en:e420 - vegan: yes - vegetarian: yes

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

huile de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420

moutarde -> en:mustard - ciqual_food_code: 11013

maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes

amidon de mais modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510

de moutarde -> en:mustard - ciqual_food_code: 11013

acidifiant -> en:acid

e330 -> en:e330 - vegan: yes - vegetarian: yes

wasabi -> en:wasabi - vegan: yes - vegetarian: yes - percent: 0.5

épaississant -> en:thickener

e415 -> en:e415 - vegan: yes - vegetarian: yes

curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089

Céréales -> en:cereal - vegan: yes - vegetarian: yes

gluten -> en:gluten - vegan: yes - vegetarian: yes

Œuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

Lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

Sésame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010

Moutarde -> en:mustard - ciqual_food_code: 11013

Crustacés -> en:crustacean - vegan: no - vegetarian: no

Soja -> en:soya - vegan: yes - vegetarian: yes

Fruits à coqué -> en:nut - vegan: yes - vegetarian: yes

Céleri -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055

Sulfites -> en:sulfite

colorant -> en:colour

e141 -> en:e141 - vegan: yes - vegetarian: yes

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.5625, rounded value: 2.6)

Negative points: 8

Energy: 1 / 10 (value: 644, rounded value: 644)

Sugars: 0 / 10 (value: 2.7, rounded value: 2.7)

Saturated fat: 1 / 10 (value: 1.9, rounded value: 1.9)

Sodium: 6 / 10 (value: 600, rounded value: 600)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (8 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.9%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.7%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.5%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Sushis
Energy	644 kj (154 kcal)	-3%
Fat	5.8 g	+33%
Saturated fat	1.9 g	+129%
Carbohydrates	20 g	-16%
Sugars	2.7 g	-39%
Fiber	?
Proteins	5.4 g	-2%
Salt	1.5 g	+24%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2.562 %
Carbon footprint from meat or fish	59.15 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Box

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Manufacturing or processing place
BOULOGNE-SUR-MER - France

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on January 26, 2018, 2:46:22 PM CET by kiliweb
Last edit of product page on February 10, 2022, 10:00:25 PM CET by packbot.
Product page also edited by openfoodfacts-contributors, sara-aithammou, vaporous, yuka.SExFeUVmVUsvTll6dWRzYXp5TEo4TjlGbXFPNVUyYW5PdGdRSVE9PQ.

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Coffret Fuji - 12 pièces - Comptoir Sushi - 219 g