Chicken flavour instant noodles
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 447 kcal | — |
| Fat | 18.8 g | 25% |
| of which saturates | 9.4 g | 47% |
| Carbohydrate | 60.0 g | — |
| of which sugars | 1.2 g | 1% |
| Fibre | 4.7 g | 17% |
| Protein | 11.8 g | — |
| Sodium | 1.2 g | 52% |
Open Food Facts, ODbL, record updated September 23, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ト mattm many these are guidelines only. e les nels oe cuisson varient, le maode de préparation est donné à titre indicatif unigoda caredients: enriched wheat flour palm oil salt artificial chicken flavour sugar monosodium glutar guar gum • spices yeast extract powder disodium inosinate and disodium guanylate dried leek cara may contain: eag milk molluscs crustaceans sesame soya ingrédients : farine de blé enrichie huile de palme • sel • arôme artificiel de poulet sucre glutamate me poudre d'ail • gomme de guar epices extrait de levure en poudre inosinate disodique et guanylate disodia déshdraté a colorant caramel tenir cfuf lait mollusques crustacés sésame• soya
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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 Values: Food and Drug Regulations, Health Canada.
- 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.