Chicken flavoured noodles
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 476 kcal | 23% |
| Fat | 19.5 g | 28% |
| of which saturates | 9.1 g | 38% |
| Carbohydrate | 50.6 g | 16% |
| of which sugars | 3.3 g | 4% |
| Protein | 9.1 g | 18% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 13 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Instant Noodles (94%) [Wheat Flour, Palm Oil Tapioca Starch, Salt, Wheat Gluten, Stabiliser (500), Vegetable Gum (412)], Seasoning Sachet (6%) (Salt, Sugar, Maltodextrin, Yeast Extract, Hydrolysed Vegetable Protein [Includes Soy. Natural Colour (150a)], Flavour, Flavour Enhancer (Disodium-5' Parsley And Vegetable Mix, Anticaking Agent (551)}. - Ribonucleotides), Natural Colour (100), Dried CONTAINS GLUTEN, WHEAT, SOY. MILK SESAME. MAY CONTAIN SULPHITES, BARLEY, CRUSTACEAN S Contributes to the Production
- E100CurcuminColour
- E150aPlain caramelColour
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% 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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