Pocha Ramyun
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 425 kcal | 20% |
| Fat | 14.9 g | 21% |
| of which saturates | 6.8 g | 28% |
| Carbohydrate | 65.4 g | 21% |
| of which sugars | 2.1 g | 2% |
| Fibre | 2.3 g | 8% |
| Protein | 8.1 g | 16% |
| Sodium | 1.7 g | 74% |
Open Food Facts, ODbL, record updated 16 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Potato Starch, Palm Oil, Salt, Potassium Carbonate, Sodium Carbonate, Dibasic Sodium, Vegetable Flavouring (Sweetener, Water, Emulsifier, Garlic Oil, Onion Oil, Black Pepper Oil), Yeast Extract, Glycerin Sweetener, Tocopherol, Polyphosphoric Acid, Vitamin B2, Citric Acid Soup Kimchi Flavour Mix (Refined Salt, L-Monosodium Glutamate, Refined Palm Oil Powder, Mixed Seasoning Powder (Hydrolyzed Vegetable Protein, Yeast Extract, Garlic Extract, Shiitake Extract, Onion Extract), Sugar), Red Pepper Powder, Yeast Extract Powder, Refined Salt, Rice Flour, Kimchi Flake, Anchovy Extract Powder, Paprika Oleoresin, Xanthan Gum, Dried Shiitake, Dried Onion, Dried Bok Choy, Dried Soybean, Dried Carrot, Dried Red Pepper
- E101RiboflavinsColour
- E101iRiboflavinColour
- E160cPaprika extractColour
- E306Tocopherol-rich extract
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
- E621Monosodium glutamateFlavour enhancer
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.