
Japanese rice seasoning (Borito fish flavour)
Prefix 490 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 477 kcal | 24% |
| Fat | 25.5 g | 36% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 43.7 g | 17% |
| of which sugars | 42.4 g | 47% |
| Protein | 18.2 g | 36% |
| Salt | 5.8 g | 96% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
White Sesame, Rice Cake Cube. Sugar, Salt, Egg, Bonito Fish Flake. Seaweed Soy Sauce, Green Seaweed, Fermentation Sauces. Glucose, Mirin, Malt Syrup Powder. Oligosaccharide, Kelp Extract, Fish Sauce, Wheat Flour, Bonito Extract. Corn Starch. Flavor Enhancer (E621, E630, E626). Acidity Regulator (E363, E330. E296). Colour (E164, E160b). Sweetener (E420), Raising Agent (E500)
- E160bAnnattoColour
- E164saffron
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E363Succinic acid
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
- E626Guanylic acid
- E630Inosinic acid
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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