FINE EGG NOODLES
Prefix 505 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 | 107 kcal | 5% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 21.2 g | 8% |
| of which sugars | 0.22 g | 0% |
| Fibre | 0.87 g | — |
| Protein | 3.7 g | 7% |
| Salt | 0.18 g | 3% |
Open Food Facts, ODbL, record updated 20 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin]. Pasteurised Egg (4.5%). Salt, Colour (Beta-Carotene). Firming Agents (Potassium Carbonate, Sodium Carbonate). Acidity Regulator (Citric Acid).
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
21% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Egg noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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