Why is Vegetable Fusion Gyoza classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is classified as NOVA 4 because the recipe uses refined ingredients such as soy protein isolate, corn oil and wheat flour, involves industrial steps like extrusion of sweet‑potato starch noodles, and adds functional additives; the only listed additives are E1400 (dextrin) and E306 (tocopherol‑rich extract), with minor components such as onion powder and an antioxidant extract incorporated in the seasoning oil.

How does the sugar content in Vegetable Fusion Gyoza affect a diabetic diet?

With 3.8 g of sugar per 100 g, the product contributes a moderate amount of quickly absorbable carbohydrates; diabetics can include it in a balanced meal plan if the total carbohydrate load is accounted for, but it is higher than the average dumpling and should be paired with low‑glycaemic foods to avoid blood‑sugar spikes.

Is Vegetable Fusion Gyoza suitable for a strict vegan, gluten‑free, or low‑salt diet?

The gyoza is fully vegan, contains no animal‑derived ingredients, but includes wheat flour and wheat gluten, so it is not gluten‑free; its salt content is essentially zero, making it appropriate for a low‑salt regimen.

itsu • 270g

vegetable fusion gyoza

Dumplings

Product Insights

Vegetable Fusion Gyoza are vegan‑friendly dumplings that combine a vegetable‑rich gyoza filling with a wheat‑based skin. They achieve a Nutri‑Score of A, delivering 9.3 g of protein, 2.6 g of fiber and virtually no salt per 100 g, although they contain 3.8 g of sugar, slightly above the average for similar products, and belong to the ultra‑processed NOVA 4 category. In the French PNNS classification they are placed in the vegetable and legume dishes group.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal175 kcal

Fat3.5 g

Saturated Fat0.5 g

Trans Fat0 g

Monounsaturated Fat0 g

Comparative Analysis

Compared with the average dumpling, this gyoza provides more protein (9.3 g vs 8.1 g) and fiber (2.6 g vs 1.6 g), slightly higher sugar (3.8 g vs 2.7 g) while delivering virtually no salt and lower saturated fat (0.46 g vs 2.09 g).

Ingredients

Gyoza filling (vegetables (37%) [carrot, leek, spring onion, white onion, cabbagel, water, tofu (soya beans, water], high protein soya mince, sweet potato starch noodles, corn oil, soy sauce [soya beans, wheat, water, salt, alcohol), sesame oil, sugar, seasoning oil [rapeseed oil, onion powder, antioxidant: tocopherol-rich extract; onion oill, ginger, garlic, soya protein, salt, soy seasoning [soya beans, yeast, salt, wheat gluten, maltodextrin, yeast extract, dextrin, vinegarl, black pepper), gyoza skin (wheat flour, water, wheat gluten, salt).

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