Steamed Vegetable Soup Dumplings
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 135 kcal | 7% |
| Total fat | 5.3 g | 7% |
| Saturated fat | 0.59 g | 3% |
| Total carbohydrate | 21.2 g | 8% |
| Total sugars | 1.8 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 2.4 g | 5% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
water, jackfruit, green cabbage, canola oil, spinach, carrot, rice wine, rice, salt, green onion, sugar, ginger puree, ginger, soy sauce, water, soybeans, wheat, salt, kale, methylcellulose, sea salt, sesame oil, spinach powder, ground ginger, agar-agar, dried shiitake mushroom, yeast extract, white pepper, unbleached enriched flour, wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, water, modified tapioca starch, wheat flour, sea salt, canola oil
- E406AgarCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E461methyl celluloseEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chinese dumplings”: 11.4 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
