Brown rice miso soup paste
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 | 165 kcal | 8% |
| Fat | 4.1 g | 6% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 13.0 g | 14% |
| Protein | 8.2 g | 16% |
| Salt | 13.8 g | 230% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Brown rice miso 70% (whole soya beans, cultured brown rice, sea salt, water), mirin (sweet rice, shochu (water, cultured rice), cultured rice, sea salt), water, sea salt, onion purée, wakame sea vegetable 1%, kombu sea vegetable extract 1% (water, kombu, sea salt).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
57% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Misos”: 1.21 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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