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ProductsApetitKasvisjauhisnuggetit
Kasvisjauhisnuggetit
Barcode 6430104967932
Apetit

Kasvisjauhisnuggetit

200g
BARCODE:6430104967932
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Meat Alternatives, Meat Analogues, Breaded Products, Vegetarian Nuggets
LABELS:Vegetarian, Source Of Fibre, Source Of Proteins, Vegan, High Fibres, High Proteins, No Lactose, Valmistettu Suomessa
PACKAGING:07 0
MANUFACTURING:Finland
COUNTRIES:Finland, France

Health

Nutrition

Nutri-Score

AVery good 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: 9

Nutrient levels

Fat in moderate quantity (13%)
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 (1%)
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 (1.5%)
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%)
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

Kasvisjauhisnuggetit nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Vegetarian nuggets
Energy1000 kJ (240 kcal)991.937 kJ (238 kcal) (+1%)
Fat13 g11.407 g (+14%)
Saturated fat1 g1.274 g (-22%)
Carbohydrates11 g19.898 g (-45%)
Sugars1.5 g1.63 g (-8%)
Lactose0 g0.078 g (-100%)
Dietary fiber7.5 g?
Proteins13 g11.759 g (+11%)
Salt1 g1.233 g (-19%)
Sodium0.4 g0.492 g (-19%)
Fruits, vegetables and legumes~ 1.9921875 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy1000 kJ (240 kcal)1000 kJ (240 kcal)?
Fat13 g13 g?
Saturated fat1 g1 g?
Carbohydrates11 g11 g?
Sugars1.5 g1.5 g?
Lactose0 g0 g?
Dietary fiber7.5 g7.5 g?
Proteins13 g13 g?
Salt1 g1 g?
Sodium0.4 g0.4 g?
Fruits, vegetables and legumes~ 1.9921875 %?~ 1.9921875 %

Ingredients

Ingredients image

Kasvisjauhisnuggetit ingredients image

Ingredients list

Vedellä turvotettu VEHNÄproteiini 65 %, paneerausjauho (VEHNÄJAUHO, vesi, hiiva), rypsiöljy, kuitu (herne, psyllium), aromit, sakeuttamisaineet (E461, E407a), jodioitu suola, mausteet (curry, sipuli, mustapippuri)

Ingredient information

Rehydrated Wheat Protein
65.0%
Breadcrumbs
20% (estimate)
Wheat Flour
10.83% (estimate)
Water
4.58% (estimate)
Yeast
4.58% (estimate)
Colza Oil
7.5% (estimate)
Fiber
3.75% (estimate)
Pea
1.88% (estimate)
Psyllium
1.88% (estimate)
Flavouring
1.88% (estimate)
Thickener
0.94% (estimate)
E461
0.47% (estimate)
E407a
0.47% (estimate)
Iodised Salt
0.47% (estimate)
Spice
0.47% (estimate)
Curry
0.23% (estimate)
Onion
0.12% (estimate)
Black Pepper
0.12% (estimate)

Allergens

Gluten

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Vegan
Yes

No non-vegan ingredients.

Vegetarian
Yes

No non-vegetarian ingredients.

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E407a - Processed eucheuma seaweed
Additives
E461 - methyl cellulose
Ingredients
Flavouring
Ingredients
Thickener
Ingredients
Vegetable Fiber

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

E407a - Processed eucheuma seaweed EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

Carrageenans or carrageenins ( karr-ə-gee-nənz, from Irish carraigín, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus (Irish moss) seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.

Open additive page Source
E461 - methyl celluloseEmulsifierStabiliserThickener

METHYL CELLULOSE is a chemical compound derived from cellulose. Methyl cellulose is added to food products, to generate their characteristic thick consistency, for example ice cream or croquette.

Open additive page Source

Environment

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

Green Score

Overall grade

UnknownUnknown 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.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Declared packaging

07 0

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

Finland

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Forest footprint

No deforestation risk No ingredient associated with a deforestation risk. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 January 25, 2019 at 7:18:03 PM UTC by kiliweb .

Last edit on March 17, 2026 at 8:58:20 PM UTC by new-nutrition-bot .

Product page also edited by hungergames, jumati, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, yuka.YVlFQ0ZLNE45dm9Pa1BZU3BCTEhvTjlRNUs2NVVVYTBDck0vSUE9PQ.

View on Open Food Facts