ProductsNatsu7 Sushi box Nakano

Natsu

7 Sushi box Nakano

Name: 7 Sushi box Nakano
Brand: Natsu

220 g

BARCODE:4045851005015

COMMON NAME:Spécialités Sushi accompagnées de sauce soja, de préparation de gingembre et de wasabi

PACKAGER CODE:DE NW-40008 EG,FR 41.059.003 CE

CATEGORIES:Meals, Sushi And Maki, Makis, Sushis, Sushi Medley

PACKAGING:Plastic, Tray

ORIGIN:Chile, Norway

COUNTRIES:France

STORES:Carrefour City

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 20

Nutrient levels

Fat in moderate quantity (3.3%)

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 low quantity (0.6%)

Sugars in moderate quantity (8.4%)

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 high quantity (1.78%)

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 label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 609.5 kJ (146 kcal)
Fat	3.3 g
Saturated fat	0.6 g
Carbohydrates	25 g
Sugars	8.4 g
Dietary fiber	1 g
Proteins	3.2 g
Salt	1.78 g
Sodium	0.712 g
Fruits, vegetables and legumes	~ 19.7 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 609.5 kJ (146 kcal)	? (146 kcal)	?
Fat	3.3 g	3.3 g	?
Saturated fat	0.6 g	0.6 g	?
Carbohydrates	25 g	25 g	?
Sugars	8.4 g	8.4 g	?
Dietary fiber	1 g	1 g	?
Proteins	3.2 g	3.2 g	?
Salt	1.78 g	1.78 g	?
Sodium	0.712 g	0.712 g	?
Fruits, vegetables and legumes	~ 19.7 %	?	~ 19.7 %

Serving size

220g

Ingredients

Ingredients image

Ingredients list

Sushi : 80 % préparation de riz (riz cuit [eau, riz, huile de tournesol], sirop de fructose-glucose, vinaigre d'alcool, sel, vinaigre de riz, correcteur d'acidité : acétate de sodium), 13% saumon cru (poisson), 3% saumon cuit (poisson), nori (algue séchée), 0,7% concombre, graines de sésame grillées, 0,4% fromage frais (lait, crème [lait], ferments lactiques, présure, sel), poivron rouge, poivron vert, 0,4% sauce aigre-douce (eau, sucre, sirop de glucose, jus concentré d'ananas, purée de tomates, amidon de maïs modifié, acidifiant : acide acétique ; sel, colorant : extrait de paprika, carotine ; stabilisant : xanthane [soja, blé]), 0,3% sauce teriyaki (sucre, sauce soja [eau, sel, graines de soja, blé], eau, vinaigre de riz [eau, riz, sucre, sel], purée de tomate, vin de riz [eau, riz, froment (blé)], amidon de maïs, gingembre, oignons, ail), mayonnaise (huile de colza, jaune d'œuf, eau, vinaigre d'alcool, graines de moutarde, sucre, sel, épices), aneth, flocons de piment rouge, sel. Sauce soja : eau, 19% graines de soja, blé, sel. Préparation au gingembre : 63% gingembre, fructose, sirop de glucose, sel, acidifiants : acide acétique, acide citrique. Préparation au wasabi : poudre de raifort, humectant : sorbitol ; eau, 15% wasabi, huile de graines de soja, sirop de glucose, sel, poudre de feuilles de wasabi, acidifiant : acide citrique.

Ingredient information

Sushi

50% (estimate)

Preparation De Riz

80.0%

Rice

25% (estimate)

Sunflower Oil

12.5% (estimate)

Glucose Fructose Syrup

6.25% (estimate)

Alcohol Vinegar

3.13% (estimate)

Salt

1.56% (estimate)

Rice Vinegar

0.78% (estimate)

Acidity Regulator

0.39% (estimate)

E262i

0.39% (estimate)

Raw Salmon

13.0%

Saumon Cuit

3.0%

Cucumber

0.7%

Soft White Cheese

0.4%

Sweet And Sour Sauce

0.4%

Teriyaki Sauce

0.3%

Soya Bean

19.0%

Ginger

63.0%

Wasabi

15.0%

Allergens

EggsFishGlutenMilkMustardSesame SeedsSoybeans

Traces

CrustaceansMolluscsPeanutsSulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:preparation-de-riz, fr:carotine, fr:poudre-de-feuilles-de-wasabi

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:preparation-de-riz, fr:carotine, fr:poudre-de-feuilles-de-wasabi

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160c - Paprika extract

Additives

E415 - Xanthan gum

Additives

E420 - Sorbitol

Ingredients

Colour

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Humectant

Ingredients

Fructose

Ingredients

Modified Starch

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E160c - Paprika extractColour

No additive description is available yet.

Open additive page

E260 - Acetic acidPreservative

ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).

Open additive page Source

E262 - Sodium acetatesPreservativeSequestrant

SODIUM ACETATE, also abbreviated NaOAc,[8] is the sodium salt of acetic acid.

Open additive page Source

E262i - Sodium acetatePreservativeSequestrant

No additive description is available yet.

Open additive page

E330 - Citric acidAntioxidantSequestrant

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.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

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.

Open additive page Source

E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener

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.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Sushi or maki with seafood products • Score: 71/100

Life-cycle reference

Category: Sushi or maki with seafood products PEF environmental score: 0.34 Climate change impact: 2.67 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sushi or maki with seafood products. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sushi or maki with seafood products. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	74.1 %
Processing	0.8 %
Packaging	10.4 %
Transportation	9.8 %
Distribution	2.9 %
Consumption	2.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: Chile, Norway Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 62/100

Final score breakdown

Life cycle analysis score: 71 Sum of bonuses and maluses: -9 Final score: 62/100

Carbon footprint

Equivalent to driving 1.4 km in a petrol car. 267 g CO2e per 100g of product. Reference category: Sushi or maki with seafood products. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sushi or maki with seafood products. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sushi or maki with seafood products. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	61.8 %
Processing	1.1 %
Packaging	20.3 %
Transportation	14.5 %
Distribution	1.6 %
Consumption	0.7 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
Tray	Plastic	Unknown	High

Declared packaging

Plastic, Tray

Transportation

Origins of ingredients

Declared origins: Chile, Norway Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Chile	50 %	Medium
Norway	50 %	Medium

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG Yolk	Oeufs Importés	0.00 %	0.00

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on December 22, 2015 at 11:49:41 AM UTC by sebleouf .

Last edit on March 17, 2026 at 6:57:10 PM UTC by new-nutrition-bot .

Product page also edited by cestki13, kiliweb, laura-chaud, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, robin-chubret, sebleouf, tacite, teolemon, yuka.UktjRlNiWWRpOEVRbHZZbTFETDUrTXdwMnMvNVhuaUxFc1V4SUE9PQ.

View on Open Food Facts