Fresh Noodles Japanese Teriyaki
Prefix 506 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 | 91 kcal | 5% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.17 g | 1% |
| Carbohydrate | 15.8 g | 6% |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 3.0 g | 6% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Teriyaki-Hoisin Sauce 36% (Water, Hoisin Sauce (Water, Sugar, Barley Malt Vinegar, Soya Beans, Cornflour, Salt, Tomato Paste, Garlic Purée, Spices, Rapeseed Oil, Dried Onion, Barley Malt Extract, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Garlic Powder), Soy Sauce (Water, Soya Beans, Wheat, Salt, Alcohol, Sugar Cane Vinegar), Brown Sugar, White Miso Glaze (Water, Soya Beans, Rice Vinegar, Mirin, Rice, Sugar, Salt, Ginger Purée, Alcohol), Cornflour, Rice Vinegar), Turmeric Noodles 36% (Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Salt, Ground Turmeric, Ground Paprika, Firming Agents (Potassium Carbonate, Sodium Carbonates), Acidity Regulator (Citric Acid)), Veggies 17% (Baby Corn, Edamame Beans (Soya), Black Turtle Beans), Leaf Mix 11% (Leafy Greens, Carrot, Pak Choi).
- E330Citric acidAntioxidant · Sequestrant
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Flavoured cooked Asian noodles”: 1.49 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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