Yuzu Citrus Japanese-Style Cheesecake
Prefix 006 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 | 310 kcal | — |
| Fat | 15.5 g | 21% |
| of which saturates | 9.5 g | 48% |
| Carbohydrate | 35.7 g | — |
| of which sugars | 27.4 g | 27% |
| Fibre | 1.2 g | 4% |
| Protein | 6.0 g | — |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Cream cheese (pasteurized milk and cream, bacterial culture, salt, carob bean gum and/or xanthan gum and/or guar gum), Sugar, Liquid egg-white, Water, Enriched wheat flour, Butter, Liquid whole egg, Sour cream (cultured pasteurized cream, skim milk, microbial enzyme), Modified milk ingredients, Yuzu juice, Guar gum, Natural flavour, Vegetable oil, Soy lecithin.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
91% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheesecakes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Cheesecakes”: 3.20 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 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.