ProductsAsia Green GardenSushi box

Asia Green Garden

Sushi box

Name: Sushi box
Brand: Asia Green Garden

477 g

BARCODE:26004242

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

COUNTRIES:France

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: 0

Nutrient levels

Fat in moderate quantity (8.5%)

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 (1.7%)

Sugars in moderate quantity (6.6%)

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 (1.9%)

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	~ 816 kJ (197 kcal)	660.907 kJ (158 kcal) (+23%)
Fat	8.5 g	4.03 g (+111%)
Saturated fat	1.7 g	0.809 g (+110%)
Carbohydrates	24 g	24.54 g (-2%)
Sugars	6.6 g	5.393 g (+22%)
Dietary fiber	?	?
Proteins	5.5 g	5.22 g (+5%)
Salt	1.9 g	1.662 g (+14%)
Sodium	0.76 g	0.661 g (+15%)
Fruits, vegetables and legumes	~ 0 %	?

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	~ 816 kJ (197 kcal)	? (197 kcal)	?
Fat	8.5 g	8.5 g	?
Saturated fat	1.7 g	1.7 g	?
Carbohydrates	24 g	24 g	?
Sugars	6.6 g	6.6 g	?
Dietary fiber	?	?	?
Proteins	5.5 g	5.5 g	?
Salt	1.9 g	1.9 g	?
Sodium	0.76 g	0.76 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

sushi : 79% riz préparé (riz cuit (eau, riz, huile de tournesol), Sirop de fructose-glucose, vinaigre d'alcool, sel, de riz, correcteur d'acidité : acétate de sodium), 7,7% saumon cru (poisson), nori (algue sechee), 2,8% saumon cuit (poisson) poivron vert, mayonnaise (huile de colza, Jaune d œuf, eau, vinaigre d'alcool, graines de moutarde, sucre, sel, épices), sesame concombre, f,-omage frais (lait, creme (lait), ferments lactiques, présure, sel), sauce aigre-douce (eau, sucre, sirop de glucose, ju concentré d'ananas, puree de tomates, amidon de mais modifié, acidifiant : acide acetique ; sel, colorant : extrait de paprik carotine; stabilisant : xanthane (soja,blé)), flocons de piment rouge, sel, poudre de paprika, aneth. Accompagnements : Sauce soj (eau, soja, blé, sel, alcool (ethanol)), preparation à base de gingembre (6396 gingembre, fructose, sirop de glucose, sel, acidifiant acide acetique, acide citrique), preparation à base de wasabi (eau, poudre de raifort, moutarde, poudre de wasabi, complexe cuivre chlorophylle et chlorophylline, curcumine). Traces éventuelles de crustacés. A conserver entre OCC et +20C maximum.

Ingredient information

Sushi

50% (estimate)

Rice

25% (estimate)

Cooked Rice

12.5% (estimate)

Water

12.5% (estimate)

Rice

25% (estimate)

Sunflower Oil

12.5% (estimate)

Glucose Fructose Syrup

6.25% (estimate)

Alcohol Vinegar

3.13% (estimate)

Salt

1.56% (estimate)

Rice

0.78% (estimate)

Acidity Regulator

0.39% (estimate)

E262i

0.39% (estimate)

Raw Salmon

7.7%

Saumon Cuit

2.8%

Added sugars

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

Allergens

EggsFishGlutenMilkMustardSoybeans

Traces

Crustaceans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:sesame-concombre, fr:f, fr:extrait-de-paprik-carotine, fr:sauce-soj, fr:6396-gingembre, en:mustard, fr:a-conserver-entre-occ-et-20c-maximum

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:sesame-concombre, fr:f, fr:extrait-de-paprik-carotine, fr:sauce-soj, fr:6396-gingembre, en:mustard, fr:a-conserver-entre-occ-et-20c-maximum

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E100 - Curcumin

Additives

E140 - Chlorophylls and Chlorophyllins

Additives

E141 - Copper complexes of chlorophylls and chlorophyllins

Additives

E415 - Xanthan gum

Ingredients

Colour

Ingredients

Glucose

Ingredients

Glucose Syrup

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

E140 - Chlorophylls and ChlorophyllinsColour

CHLOROPHYLL is any of several related green pigments found in cyanobacteria and the chloroplasts of algae and plants. Chefs use chlorophyll to color a variety of foods and beverages green, such as pasta and spirits.

Open additive page Source

E140ii - ChlorophyllinsColour

No additive description is available yet.

Open additive page

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

E1510 - Ethanol

Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH (an ethyl group linked to a hydroxyl group), and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.

Open additive page Source

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

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

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.

Green-Score for this product

Final score: 51/100

Final score breakdown

Life cycle analysis score: 71 Sum of bonuses and maluses: -20 Final score: 51/100

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

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

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

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 January 20, 2018 at 12:44:43 PM UTC by kiliweb .

Last edit on March 17, 2026 at 3:10:53 PM UTC by new-nutrition-bot .

Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, yuka.A-1eZ_C1LegkE8ro36QR7CaCO9fHWsZIPWBTow, yuka.SDY4UExwbzV0OUFQdWNBait4ZUwxT05TK0pyMFFUUHNOOVFBSVE9PQ, yuka.UVl3YkMvVWYvTUV0b3RvUHhUejIrTTFQN1pLWFVrK3hGK2NkSVE9PQ.

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