Thai Red Curry With Noodles Cup A Soup
Prefix 032 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 50 kcal | 2% |
| Fat | 0.92 g | 1% |
| of which saturates | 0.52 g | 2% |
| Carbohydrate | 8.2 g | 3% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.20 g | 1% |
| Protein | 0.84 g | 2% |
| Sodium | 0.25 g | 11% |
Open Food Facts, ODbL, record updated 11 February 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour, natural colour (carotene), starch (potato, corn), creamer [vegetable oil, glucose syrup, lactose, milk protein, mineral salts (340, 452)], flavour enhancers (621, 635), sugar, maltodextrin, natural flavours, vegetables* (1.5%) [red capsicum, onion powder], mineral salt (potassium chloride), salt, hydrolysed vegetable protein, vegetable oil, chicken powder, chives, natural colour (carotene, carmine), burnt sugar, food acid (citric), chilli powder, herb extract
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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