Udon Noodle Bowl Gochujang
Prefix 502 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 150 kcal | 8% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.08 g | 0% |
| Carbohydrate | 30.0 g | 12% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.1 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.57 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Udon Noodles, Water, Wheat Flour, Wheat Gluten, Acetylated Starch, Acidity Regulator: Lactic Acid, Thickener: Sodium Alginate, Sauce, Sugar, Sesame Oil, Water, Chilli Sauce (Chilli, Water, Salt), Salt, Miso (Water, Soya Bean, Rice, Salt, Alcohol), Soya Sauce (Water, Soya Bean, Salt), Thickener: Xanthan Gum, Chilli Powder, Acidity Regulator: Lactic Acid, Sesame Seeds, Malt Syrup (Corn (Maize), Water), Rice Wine, Garlic, Thickener: Acetylated Distarch Phosphate, Rice Vinegar, White Pepper, Yeast Extract, Dehydrated Vegetables, Carrot, Green Onion, Roasted Sesame Seeds
- E1414Acetylated distarch phosphateEmulsifier · Stabiliser · Thickener
- E1421mono starch acetateEmulsifier · Stabiliser · Thickener
- E270Lactic acid
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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