King noodle seafood flavor
Prefix 064 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 | 436 kcal | 21% |
| Fat | 16.4 g | 23% |
| of which saturates | 8.2 g | 34% |
| Carbohydrate | 64.5 g | 21% |
| of which sugars | 3.6 g | 4% |
| Fibre | 3.6 g | 12% |
| Protein | 9.1 g | 18% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 28 October 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, modified potato starch, palm oil, salt, guar gum. soup base: salt, garlic powder, mono sodium l-glutamate, red pepper powder, cuttlefish powder, shrimp powder, crab powder, seasoning powder(soy sauce, starch syrup, salt), soy-sauce powder(soybean, wheat, water) clam powder, black pepper, capsicum powder, paprika, ginger powder, pepper oleoresin powder, malic acid. dried vegetables: cabbage flake, egg flake, cuttlefish flake, welsh onion flake, carrot flake, seaweed flake.
- E296Malic acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
PALDO
Open Food Facts, ODbL
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Instant noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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