ProductsChef Select to GoSushi Box Naniwa

Chef Select to Go

Sushi Box Naniwa

Name: Sushi Box Naniwa
Brand: Chef Select to Go

190 g

BARCODE:20533267

COMMON NAME:Spécialités de sushis avec sauce soja, préparation au gingembre et préparation au raifort

PACKAGER CODE:FR 41.059.003 EC,DE NW 40122 EC

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

LABELS:Fishing Method, Green Dot, Lift Net Fishing, Made In Germany, Peche Au Filet Tournant, Eleve En Aquaculture Intensive

PACKAGING:Plastic, Tray, 01, 22

ORIGIN:Atlantic Ocean, North East Atlantic Ocean, Iceland, Norway, Vietnam

COUNTRIES:France, Germany

STORES:LIDL

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: 4

Nutrient levels

Fat in low quantity (2%)

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 (0.3%)

Sugars in moderate quantity (9.2%)

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 (2.15%)

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	Compared to: Sushi medley
Energy	582 kJ (138 kcal)	660.907 kJ (158 kcal) (-12%)
Fat	2 g	4.03 g (-50%)
Saturated fat	0.3 g	0.809 g (-63%)
Carbohydrates	25 g	24.54 g (+2%)
Sugars	9.2 g	5.393 g (+71%)
Dietary fiber	?	?
Proteins	4.6 g	5.22 g (-12%)
Salt	2.15 g	1.662 g (+29%)
Sodium	0.86 g	0.661 g (+30%)
Fruits, vegetables and legumes	~ 3.8 %	?

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	582 kJ (138 kcal)	582 kJ (138 kcal)	?
Fat	2 g	2 g	?
Saturated fat	0.3 g	0.3 g	?
Carbohydrates	25 g	25 g	?
Sugars	9.2 g	9.2 g	?
Dietary fiber	?	?	?
Proteins	4.6 g	4.6 g	?
Salt	2.15 g	2.15 g	?
Sodium	0.86 g	0.86 g	?
Fruits, vegetables and legumes	~ 3.8 %	?	~ 3.8 %

Ingredients

Ingredients image

Ingredients list

sushi : 78,2 % preparation of rice [cooked rice (water, rice, sunflower oil), glucose-fructose syrup, rice vinegar, salt, corrector of acidity : acetates of sodium], 8.1% in raw salmon ( fish ), a 3.8 % green pepper, 2.6% for shrimp is cooked (shrimp ( crustaceans ), salt), 2,3 % surimi protein-based muscles of fish [56 % surimi proteins (muscles, fish , sugar, water, wheat starch , modified starch potato, white d' egg powder, rehydrated, sugar, salt, natural flavour (contains crustaceans ), colour : paprika extract], mayonnaise (rapeseed oil, egg yolk , water, spirit vinegar, mustard seeds , sugar, salt, spices), sea kelp dried, cucumber, 0.3%, and preparation of fish eggs (95% of eggs of capelin ( fish ), sugar, salt, fructose, colouring : carmine dyes, curcumin), soy sauce : water, soy beans , wheat , salt, preparation of ginger : ginger, glucose-fructose syrup, salt, acidity regulators : acetic acid, citric acid, preparation for the horseradish sauce : water, 17 % horseradish powder, mustard flour , wasabi powder, dyes : complex copper chlorophylls and copper chlorophyllins, curcumin,

Ingredient information

Sushis

50% (estimate)

Preparation De Riz

78.2%

Rice

25% (estimate)

Sunflower Oil

12.5% (estimate)

Glucose Fructose Syrup

6.25% (estimate)

Rice Vinegar

3.13% (estimate)

Salt

1.56% (estimate)

Acidity Regulator

0.78% (estimate)

E262

0.78% (estimate)

Raw Salmon

8.1%

Green Bell Pepper

3.8%

Cooked Shrimp

2.6%

Surimi A Base De Proteines De Muscles De Poisson

2.3%

Surimi

56.0%

Preparation D Oeufs De Poisson

0.3%

Oeufs De Capelan

95.0%

Horseradish

17.0%

Added sugars

Contains added sugars (5%) Added sugars: glucose-fructose syrup, sugar, fructose Quantity of added sugars: 5%

Allergens

CrustaceansEggsFishGlutenMustardSoybeans

Traces

CeleryMilkMolluscsSesame Seeds

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:preparation-de-riz, fr:proteines-de-muscles-de-poisson, fr:oeufs-de-capelan, en:mustard

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:preparation-de-riz, fr:proteines-de-muscles-de-poisson, fr:oeufs-de-capelan, en:mustard

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E100 - Curcumin

Additives

E120 - Cochineal

Additives

E141 - Copper complexes of chlorophylls and chlorophyllins

Additives

E14XX - Modified Starch

Additives

E160c - Paprika extract

Ingredients

Colour

Ingredients

Flavouring

Ingredients

Glucose

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

E100 - CurcuminColour

No additive description is available yet.

Open additive page

E120 - CochinealColour

Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.

It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.

Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.

Open additive page Source

E141 - Copper complexes of chlorophylls and chlorophyllinsColour

No additive description is available yet.

Open additive page

E141i - Copper complexes of chlorophyllsColour

No additive description is available yet.

Open additive page

E141ii - Copper complexes of chlorophyllinsColour

No additive description is available yet.

Open additive page

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

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

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

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: Atlantic Ocean, North East Atlantic Ocean, Iceland, Norway, Vietnam Origins bonus: +2 Transportation (Worldwide): 0 Environmental policy adjustment: +2 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: 63/100

Final score breakdown

Life cycle analysis score: 71 Sum of bonuses and maluses: -8 Final score: 63/100

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, 01, 22

Transportation

Origins of ingredients

Origins breakdown

Origin	Percent of ingredients	Impact
Iceland	33 %	Medium
Norway	33 %	Medium
Vietnam	33 %	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
Powdered EGG White	Oeufs Importés	0.00 %	0.00
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 January 16, 2016 at 8:04:30 PM UTC by tacite .

Last edit on March 17, 2026 at 8:16:41 PM UTC by new-nutrition-bot .

Product page also edited by foodrepo, inf, laura-chaud, naruyoko, new-nutrition-bot, packbot, quechoisir, roboto-app, sebleouf, tacite, teolemon, twoflower.

View on Open Food Facts