Tempura Seaweed Original flavour
Prefix 885 was issued by GS1 Thailand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 550 kcal | 26% |
| Fat | 32.5 g | 46% |
| of which saturates | 7.5 g | 31% |
| Carbohydrate | 55.0 g | 18% |
| of which sugars | 5.0 g | 6% |
| Fibre | 5.0 g | 17% |
| Protein | 10.0 g | 20% |
| Sodium | 0.90 g | 39% |
Open Food Facts, ODbL, record updated 30 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Tempura mix flour 40% (wheat flour, modified tapioca starch, egg white powder, salt, sugar), rice bran oil (rice bran oil, rosemary extract), seaweed (Pyropia spp) 20%, tempura classic flavour seasoning [sugar, spices (garlic, onion), hydrolyzed soy protein, salt, seaweed flako 0.4%, flavour enhancer (E627, E631)].
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dried nori seaweeds”: 11.8 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.