Vegetable Spring Rolls
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 123 kcal | 6% |
| Total fat | 5.3 g | 7% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 17.5 g | 6% |
| Total sugars | 3.5 g | — |
| Dietary fiber | 1.8 g | 6% |
| Protein | 3.5 g | 7% |
| Sodium | 0.42 g | 18% |
Open Food Facts, ODbL, record updated April 24, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cabbage, carrot, onion, edamame, kale, tofu noodle (soybeans, water, calcium sulfate, sodium carbonate, riboflavin), shiitake mushroom, soybean oil, sugar, sesame oil, modified corn starch, salt, garlic, ginger puree (ginger, water), soy sauce powder (soy sauce (soybean, wheat, salt), maltodextrin, salt), black pepper, yeast extract, wheat flour, water, corn syrup solids. Fried in soybean oil and/or sesame oil.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Spring rolls”: 2.87 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 Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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