Tuna with mayo and sweet corn, Portview
i Photo: Open Food Facts contributors · CC BY-SA

Tuna with mayo and sweet corn

Australia
NOVA4
210 kcalper 100 g · 10% of the reference intake
4.3 gof sugars per 100 g
Barcode (EAN-13)4088700061640
GS1 prefix408 · GS1 Germany
Additives7: E1422, E171, E339…
AllergensEggs, Fish, Gluten, Milk, Soybeans
4088700061640

Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy210 kcal10%
Fat11.0 g16%
of which saturates2.9 g12%
Carbohydrate15.6 g5%
of which sugars4.3 g5%
Protein11.6 g23%
Sodium0.45 g20%

Open Food Facts, ODbL, record updated 11 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

mayonnaise , sweet corn tuna (85%) (mayonnaise [water, soybean oil, imitation vinegar, sugar, thickeners (1422, 415), salt, skim milk powder, colour (171), egg yolk powder], skipjack tuna (katsuwonus pelamis) (fish), sweet corn, onion}, crackers (15%) [wheat flour, soybean oil, coconut oil, sugar, raising agents (341, 500, 503), salt, malt extract (barley), emulsifier (339)], contains gluten, wheat, egg, fish, milk, soy, product includes 35% mayonnaise, 34% skipjack tuna and 13% sweet corn,

  • E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
  • E171Titanium dioxideColour
  • E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
  • E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E500Sodium carbonatesStabiliser · Thickener
  • E503Ammonium carbonates

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Australia
Australia

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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