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海鮮詰め合せ
海鮮詰め合せ provides 439 kcal per 100 g and 4.3 g of protein. It is classified as NOVA 4 (ultra-processed food). It is listed in the 菓子 category and comes in a 120g pack. Contains: apple, crustaceans, eggs, fish, gelatin, gluten, milk, sesame seeds, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 439 kcal |
| Total fat | 13.8 g |
| Added sugars | 4.3 g |
| Protein | 4.3 g |
| Salt | 2.5 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
でん粉(国内製造、タイ製造)、植物油脂、いか、えび、砂糖、醤油(大豆を含む)、食塩、でん粉分|解物、発酵調味料、果糖ぶどう糖液糖、干しみ、乾燥えび、でん粉加工品、いわし(煮干し)たこ、乾燥わかめ、海産物エキス、還元水あめ、あおさ、黒ごま、削り粉(さばを含む)、風味原料(かつおぶし、こんぶ、煮干ししいたけ)、しょうが、醸造酢(りんごを含む)、たんぱく加水分解物(小麦・ゼラチンを含む)、野菜エキス、原材料名パン粉、酵母エキス、みりん、干しいか、えび粉、魚醤、粉末ソース、香辛料、野菜粉末、調味素材(たんぱく加水分解物、酵母エキス)、乳糖、乾燥卵黄(卵を含む)、粉末醤油、調味油、クリーム、チキンエキスパウダー/加工デンプン、調味料(アミノ酸等)、着色料(アナトー、カラメル、紅麹、クチナシ、パプリカ色素、野菜色素)、ミョウバン、酸味料、酸化防止剤(ビタミンE)、甘味料(ステビア、カンゾウ)、塩化カルシウム、香料、乳化剤
- Allergens
- AppleCrustaceansEggsFishGelatinGlutenMilkSesame seedsSoybeans
- May contain traces
- CrustaceansPeanuts
Additives 6
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 120g
- Sold in
- Japan
- Barcode
- 4904109001639
Prices reported by shoppers
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Frequently asked questions
How many calories are in 海鮮詰め合せ?
海鮮詰め合せ contains 439 kcal per 100 g.
Is 海鮮詰め合せ healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is 海鮮詰め合せ vegan?
Based on its ingredient list, it is not vegan.
What allergens does 海鮮詰め合せ contain?
According to the label data it contains: Apple, Crustaceans, Eggs, Fish, Gelatin, Gluten, Milk, Sesame seeds, Soybeans. It may also contain traces of peanuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated October 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
