Salmon Risotto
Prefix 935 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 143 kcal | 7% |
| Fat | 6.9 g | 10% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 11.7 g | 4% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.6 g | 5% |
| Protein | 7.7 g | 15% |
| Sodium | 0.36 g | 16% |
Open Food Facts, ODbL, record updated 27 February 2022 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Brown Rice (27%), Salmon Fillet (18%) (Fish), Carrot (11%), Green Peas (7%), Leek (4.5%), Parmesan Cheese (4%) (contains Milk), Onion (2.5%), Celery (2.5%), Kale (2.5%), Capsicum (2%), Olive Oil (2%), Fennel (2%), Shallots (1.5%), Seeded Mustard (1%), Garlic (1%), Lemon Juice (1%), Pepper (1%), Salt (0.5%), Dill (<1%).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Risotto with seafood”: 3.27 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.