Smoodh Kesar Badam
by Parlé Agro · 150 ml
India
84 kcalper 100 g · 4% of the reference intake
14.6 gof sugars per 100 g
Prefix 890 was issued by GS1 India. 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 | 84 kcal | 4% |
| Fat | 1.6 g | 2% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 14.9 g | 6% |
| of which sugars | 14.6 g | 16% |
| Protein | 1.9 g | 4% |
| Salt | 0.16 g | 3% |
Open Food Facts, ODbL, record updated 10 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
MILK SOLIDS *, SUGAR, EMULSIFIERS AND STABILIZERS [INS 460(i), INS 471, INS 466, INS 407, INS 340, INS 452], FOOD COLOUR (INS 150c), NATURE IDENTICAL FLAVOURING SUBSTANCE (KESAR BADAM) AND IODISED SALT. *(EQUIVALENT TO 90% M/M DOUBLE TONED MILK)
- E150cAmmonia caramelColour
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E460iMicrocrystalline celluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in India
India
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.