MULTIPACK 한국 KO-LEE Korean Spicy Chicken Noodle Fl
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 | 81 kcal | 4% |
| Fat | 2.5 g | 4% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 0.00 g | 0% |
| Fibre | 2.8 g | — |
| Protein | 2.3 g | 5% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 22 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Noodles Cake: Wheat Flour (77%), Palm Oil, Potato Starch, Salt, Stabilis Triphosphates) Acidity Regulators (Sodium Carbonate, Potassium Cart Thickener (Guar Gum), Colour (Riboflavin). Seasoning Powder: Salt, Sugar, Flavour Enhancers (Monosodium Glut Disodium 5' Ribonucleotides), Mixed Spices (Red Chilli, White Pepper, Garlic, Onion), Hydrolysed Soya Protein (Soya Sauce, Salt, Maltodextrin, Maize Starch), Yeast Extract, Maize Starch, Maltodextrin, Palm Oil, Chilli Extract, Colour (Sulphite Ammonia Caramel), Artificial Chicken Flavour. Garnishing: Texturized Soya Protein, Dehydrated Vegetables (Cabbage, Carrot Green Onion). Allergy Advice:
- E101RiboflavinsColour
- E101iRiboflavinColour
- E150dSulphite ammonia caramelColour
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E635Disodium 5'-ribonucleotide
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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