ProductsAgis2 Rouleaux de printemps crevettes

Agis

2 Rouleaux de printemps crevettes

Name: 2 Rouleaux de printemps crevettes
Brand: Agis

200 g

BARCODE:3366760023114

PACKAGER CODE:FR 44.072.002 CE

CATEGORIES:Meals, Fresh Foods, Fresh Meals, Nems, Spring Rolls

LABELS:No Artificial Flavors, No Preservatives, Green Dot, No Colorings

PACKAGING:Plastic, Fresh, Tray

MANUFACTURING:France

COUNTRIES:France

STORES:Carrefour,carrefour.fr

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: 21

Nutrient levels

Fat in low quantity (1.6%)

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 (0.2%)

Sugars in moderate quantity (5.3%)

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%)

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	~ 436.6 kJ (105 kcal)
Fat	1.6 g
Saturated fat	0.2 g
Carbohydrates	20 g
Sugars	5.3 g
Dietary fiber	?
Proteins	2.2 g
Salt	2 g
Sodium	0.8 g
Fruits, vegetables and legumes	~ 21.2 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per serving (100 g) (packaging)	As sold Per 100 g (estimate)
Energy	~ 436.6 kJ (105 kcal)	? (105 kcal)	?
Fat	1.6 g	1.6 g	?
Saturated fat	0.2 g	0.2 g	?
Carbohydrates	20 g	20 g	?
Sugars	5.3 g	5.3 g	?
Dietary fiber	?	?	?
Proteins	2.2 g	2.2 g	?
Salt	2 g	2 g	?
Sodium	0.8 g	0.8 g	?
Fruits, vegetables and legumes	~ 21.2 %	?	~ 21.2 %

Serving size

1 serving (100 g)

Ingredients

Ingredients image

Ingredients list

Rouleaux de printemps (2 x 80g): eau, vermicelle de pois réhydraté 15,5%, carotte assaisonnée cuite 14,4% (carotte, eau, vinaigre. sel), CREVETTES </span>décortiquées cuites 14% (CREVETTES </span>13,7%, eau, acidifiant: citrate de sodium), fécule de manioc 13,4%, germe de haricot mungo 10,3% (germe de haricot mungo 6,2%, eau, sucre, sel, acidifiant acide tartrique, antioxydants: acide ascorbique, DISULFITES </span>de sodium) jeunes pousses d'épinard 3,7%, menthe, amidon de riz 1,7%, fibre de SO 0,3%, sel, émulsifiant lécithine de colza. Pourcentages exprimés sur le rouleau de printemps. Sauce nuoc-mam (2 x 20g) : eau, sucre, vinaigre d'alcool, sel, nuoc-mâm 1,6% (POISSON, sel, eau), sauce au SOJA (eau, graines de SOJA, sel, farine de BLE). Pourcentage exprimé sur la sauce.

Ingredient information

Rouleaux De Printemps

50% (estimate)

2 X

25% (estimate)

Water

25% (estimate)

Vermicelle De Pois Rehydrate

15.5%

Carotte Assaisonnee Cuite

14.4%

Carrot

7.2% (estimate)

Water

3.6% (estimate)

Vinegar

1.8% (estimate)

Salt

1.8% (estimate)

Crevettes Decortiquees

14.0%

Shrimp

13.7%

Water

0.15% (estimate)

Acid

0.15% (estimate)

Sodium Citrate

0.15% (estimate)

Tapioca

13.4%

Mung Bean Sprout

10.3%

Mung Bean Sprout

6.2%

Baby Spinach

3.7%

Rice Starch

1.7%

Fibre De So

0.3%

Nuoc Mam

1.6%

Allergens

CrustaceansFishGlutenSoybeansSulphur Dioxide And Sulphites

Traces

CeleryEggsFishGlutenMilkMolluscsMustardSesame Seeds

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:2-x, fr:vermicelle-de-pois-rehydrate, fr:fibre-de-so, fr:2-x

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:2-x, fr:vermicelle-de-pois-rehydrate, fr:fibre-de-so, fr:2-x

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Ingredients

Emulsifier

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

E223 - Sodium metabisulphite EFSA overexposure risk: highAntioxidantPreservative

SODIUM METABISULFITE or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5.

Open additive page Source

E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

Open additive page

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

Open additive page Source

E334 - L(+)-tartaric acidAntioxidantSequestrant

TARTARIC ACID is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

High 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

Spring roll • Score: 54/100

Life-cycle reference

Category: Spring roll PEF environmental score: 0.49 Climate change impact: 2.87 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Spring roll. 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: Spring roll. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	65.4 %
Processing	7.6 %
Packaging	11.6 %
Transportation	6.2 %
Distribution	2.0 %
Consumption	7.3 %

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 Packaging score: -110

Green-Score for this product

Final score: 34/100

Final score breakdown

Life cycle analysis score: 54 Sum of bonuses and maluses: -20 Final score: 34/100

Carbon footprint

Equivalent to driving 1.5 km in a petrol car. 287 g CO2e per 100g of product. Reference category: Spring roll. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spring roll. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spring roll. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	62.0 %
Processing	8.0 %
Packaging	12.3 %
Transportation	12.8 %
Distribution	1.5 %
Consumption	3.3 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -110

Packaging components

Shape	Material	Recycling	Impact
1 Tray	Plastic	Recycle	High
1 Seal	Plastic	Recycle	High
1 Individual Dose	Plastic	Recycle	High

Declared packaging

Plastic, Fresh, Tray

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

France

Declared origins

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

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 August 21, 2015 at 11:11:30 AM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 7:53:39 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, beniben, chrysler, date-limite-app, driveoff, ecoscore-impact-estimator, feat, fgouget, foodless, foodvisor, g123k, kiliweb, macrofactor, new-nutrition-bot, openfoodfacts-contributors, packbot, philanne, roboto-app, sebleouf, tacite, yuka.R3E5Ykw1eGMvdUFVdnYwNzN5bjN3Tmg4K0pTTWZHS2xJdlFhSVE9PQ, yuka.UjRSY041MGp2ZFlOdVBNYW8welQrOVF0K1pxWGJGNmxMczVJSVE9PQ, yuka.UjZjS05iZ2xtL1VUbHNJZitVL1UyYzk3bUw2UlUyMnJDdVFUSWc9PQ, yuka.Wkk0bk4vZ0RxK0VFb00wdXp4VEZ3TTh0MzZLR2ZHNlVEckpQSVE9PQ, yuka.YWJzR0w2QWVtZEFGdThaaHdSUGFxc05UMlpPN0JrV1VGTUErSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhV1DdbwqS_9EBnnsl-3yOytDrXLMYt7-IrZNKg, yuka.sY2b0xO6T85zoF3NwEKvlhxGcf7Mox-cLAPRpUqOm4nXCMXYX_pe_or4Gas, yuka.sY2b0xO6T85zoF3NwEKvllAYDMjTk27vaBHWpm-729aQcpfCUYlg2bDQM6g.

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