Japanese ramen kit
Prefix 934 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 | 142 kcal | 7% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.47 g | 2% |
| Carbohydrate | 25.5 g | 8% |
| of which sugars | 1.9 g | 2% |
| Protein | 5.7 g | 11% |
| Sodium | 0.43 g | 18% |
Open Food Facts, ODbL, record updated 13 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
33% ramen noodle (water, 42% wheat flour, canola oil, salt, lactic acid, sodium phosphate, dL-alpha-tocopherol), 66% miso broth (water, 8% miso paste (soybean, rice, salt, water), salt, dried anchovy, sugar, yeast extract), 1% spice pack (dried corn, dried spring onion).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Instant noodle soups”: 9.95 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
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