Mochi · United Kingdom
Mango Mochi
by Yuki & Love · 180 g
United Kingdom
338 kcalper 100 g · 17% of the reference intake
39.0 gof sugars per 100 g
Barcode (EAN-13)4712905020576
GS1 prefix471 · GS1 Taiwan
Additives9: E102, E110, E1442…
AllergensNot given in the source
Prefix 471 was issued by GS1 Taiwan. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 338 kcal | 17% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 83.3 g | 32% |
| of which sugars | 39.0 g | 43% |
| Fibre | 0.00 g | — |
| Protein | 1.2 g | 2% |
| Salt | 0.11 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Maltose, Glutinous rice powder, Sugar, Water, Oligosaccharides, Potato powder, Mango (1.7%), Glucose, Mango flavouring (0.2%), Beef gelatine, Thickening Agent: E415, E1442, Preservative: E202, Emulsifier: E471, Antioxidant: E330, Colouring: E160a, E102, E110.
- E102TartrazineColour
- E110Sunset yellow FCFColour
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E160acaroteneColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E428Gelatine
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United Kingdom
United Kingdom
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.