
Jin ramen mild
Prefix 880 was issued by GS1 Korea. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 421 kcal | 20% |
| Fat | 13.0 g | 19% |
| of which saturates | 6.7 g | 28% |
| Carbohydrate | 66.0 g | 21% |
| of which sugars | 3.3 g | 4% |
| Protein | 10.0 g | 20% |
| Sodium | 1.6 g | 68% |
Open Food Facts, ODbL, record updated 7 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
(NOODLES (84.9%)) - WHEAT FLOUR, MODIFIED STARCH(1420), PALM OIL, WHEAT GLUTEN, SALT, EMULSIFIED OIL ((ANTIOXIDANT (307b)), EMULSIFIERS (322(SOY),471)), GARLIC EXTRACT, ACIDITY REGULATORS (450, 451, 500), VEGETABLE EXTRACT, GREEN TEA EXTRACT, COLOUR (101). (SOUP BASE) - SALT, FLAVOUR ENHANCERS(621), YEAST SEASONING POWDER(SOY, WHEAT), PALM OIL POWDER, SALT, SOY SAUCE POWDER(SOY, WHEAT), YEAST EXTRACT POWDER(SOY, WHEAT), GARLIC POWDER, SOY SAUCE SEASONING POWDER, HYDROLYZED VEGETABLE PROTEIN(SOY, WHEAT), FLAVOUR ENHANCERS(631, 627), GLUCOSE, RED PEPPER SEASONING POWDER(SOY), RED PEPPER POWDER, BLACK PEPPER POWDER, CHILLI EXTRACT(SOY). (VEGGIE MIX) - CHINESE CABBAGE, TEXTURED VEGETABLE PROTEIN (SOY, WHEAT), CARROT, GREEN ONION, MUSHROOM, SEAWEED
- E101RiboflavinsColour
- E1420Acetylated starchEmulsifier · Stabiliser · Thickener
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E307bconcentrated tocopherolAntioxidant
- E322LecithinsAntioxidant · Emulsifier
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
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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