Whole Wheat Noodles · Hong Kong

Fine shrimp egg noodles

by SureBuy · 45g *10

Hong Kong

349 kcalper 100 g · 17% of the reference intake

1.5 gof sugars per 100 g

Barcode (EAN-13)4893333735055

GS1 prefix489 · GS1 Hong Kong

Additives3: E501, E501i, E621

AllergensEggs, Gluten

Prefix 489 was issued by GS1 Hong Kong. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	349 kcal	17%
Fat	1.6 g	2%
of which saturates	0.40 g	2%
Carbohydrate	69.9 g	27%
of which sugars	1.5 g	2%
Fibre	1.8 g	—
Protein	15.5 g	31%
Salt	2.3 g	38%

Open Food Facts, ODbL, record updated 11 February 2022 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

小麥面粉、水、蛋白、食用鹽、酸度調節劑(E501()) 糖、增味劑(E621)、蝦子、木薯澱粉。[此產品言有魅員(小麥),甲殼類動物製品及蛋類製品。] Wheat flour, water, egg white, salt, acidity regulator (E501(i)), sugar, flavour enhancer (E621), Shrimp Egg, Tapioca starch. [This product contains gluten (wheat), crustacean products and egg products.]

Allergen: Eggs Allergen: Gluten

E501Potassium carbonatesStabiliser
E501iPotassium carbonateStabiliser
E621Monosodium glutamateFlavour enhancer

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Hong Kong

Hong Kong

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 11 February 2022 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix ranges published by GS1

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.