Vege mix a saveur de poulet aux champignons, paradis végétarien
i Photo: Open Food Facts contributors · CC BY-SA
Plant-based foods · Canada

Vege mix a saveur de poulet aux champignons

by paradis végétarien · 350 g
Canada
NUTRI-SCOREBCDEANOVA4
283 kcalper 100 g
2.0 gof sugars per 100 g
Barcode (EAN-13)0842373000139
GS1 prefix084 · GS1 US
AdditivesNone found in the ingredients
AllergensGluten, SoybeansMay contain: Eggs, Milk, Nuts
LabelsNo GMOs, Contains soy
0842373000139

Prefix 084 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy283 kcal—
Fat18.0 g24%
of which saturates2.0 g10%
Carbohydrate14.0 g—
of which sugars2.0 g2%
Fibre22.0 g79%
Protein15.0 g—
Sodium0.16 g7%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

champignon shiitake, fibre de soja, amidon de mais, sel de mer, sucre de canne pur, assaisonnement végé, huile de soja. Contient des ingrédients du soja et du blé. Peut contenir des traces de noix, oeufs, ou lait.

The ingredient list is only available in French in the source; we show it as it is, without translation.

Allergen: GlutenAllergen: SoybeansMay contain: EggsMay contain: MilkMay contain: NutsNo GMOsContains soy

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 31 “plant-based foods” products sold in Canada
Sugars2.0 g · median 2.4 g
Saturates2.0 g · median 0.61 g
Salt0.39 g · median 1.0 g

41% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Plant-based foods” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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