spicy sushi
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 193 kcal | 10% |
| Fat | 5.8 g | 8% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 30.4 g | 12% |
| of which sugars | 4.5 g | 5% |
| Fibre | 0.00 g | — |
| Protein | 3.3 g | 7% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sushi Rice [water, rice, sushi vinegar (water, rice, high fructose syrup, salt, sugar, koji, colour: caramel), rapeseed oil]. Seafood Stick [water, surimi (FISH (Alaska Pollock ar d/or Pacific Whiting (hake)); sugar, WHEAT starch, rehydrated EGG white powder, rapeseed oil, potato starch, modified starch, SOY protein, natural flavour, colorant: lycopene], Fried Onion [onion, palm oil, WHEAT flour, salt], Chilli Sauce [Chilli, sugar, water, salt, garlic, flavour enhancer: monosodium glutamate, stabiliser: xanthan tic cid
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150Caramel
- E160dLycopeneColour
- E621Monosodium glutamateFlavour enhancer
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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