Sticky Rice Wrapped in Lotus Leaf
Prefix 062 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 | 200 kcal | — |
| Fat | 7.0 g | 9% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 30.0 g | — |
| of which sugars | 3.0 g | 3% |
| Fibre | 3.0 g | 11% |
| Protein | 6.0 g | — |
| Sodium | 0.43 g | 19% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Glutinous rice, Pork, Chinese mushroom, Water, Lotus leaf, Potato starch, Sugar, Salt, Oyster sauce (water, sugar, salt, oyster extract, monosodium glutamate, modified corn starch, wheat flour, caramel colour), Dark soy sauce (water, caramel colour, sugar, salt, soybeans, wheat, lactic acid, potassium sorbate, disodium inosinate, disodium guanylate), Sesame oil (sesame seed oil, soybean oil), Vegetable oil, Shallot, Fried shallot (shallot, palm oil, wheat bran, salt, corn starch), Lard, Ginger, Spices Contains: Soy, Wheat, Oyster, Sesame, MSG.
- E150cAmmonia caramelColour
- E202Potassium sorbatePreservative
- E270Lactic acid
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rices”: 2.01 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.