Dumpling frit aux legumes
Prefix 880 was issued by GS1 Korea. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 100 kcal | 5% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 3.0 g | 3% |
| Protein | 5.0 g | 10% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
filling(63,0%): water, onion, tofu, cabbage, spring onion, chives, vermicelli, sugar, wheat protein, soy sauce, flavor enhancer[monosodium l-glutamate(e621), disodium 5-ribonucleotide(e635)], garlic, oyster sauce, bread crumb, sugar, salt, soy sauce powder, food additive[methyl cellulose(e461)], sesame oil, black pepper, ginger. dough(37,0%): wheat flour, water, modified tapioca starch, emulsifier[lecithin(e322(i))], salt.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
- 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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