Red Bean Egg Yolk Pastry
Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 444 kcal | 22% |
| Fat | 23.6 g | 34% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 50.3 g | 19% |
| of which sugars | 18.7 g | 21% |
| Protein | 7.6 g | 15% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 7 November 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red bean paste (white sugar, red beans, peanut oil, water, maltose, glucose syrup), wheat flour, salted egg yolk sauce (salted duck egg yolk, butter), shortening (vegetable oil, butter, clarified butter, emulsifiers (E471, E477, E322)), antioxidants (E320, E321), flavouring agents, colouring (E160a)), eggs, maltitol, water, black sesame seeds, white sugar.
- E160acaroteneColour
- E320Butylated hydroxyanisole (bha)Antioxidant
- E321Butylated hydroxytolueneAntioxidant
- E322LecithinsAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E477Propane-1‚2-diol esters of fatty acidsEmulsifier
- E965maltitolEmulsifier · Humectant · Stabiliser · Sweetener · Thickener
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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