Scallion Cheese Flavour Biscuits 香葱方块
Prefix 489 was issued by GS1 Hong Kong. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 6.7 g | 10% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 10.2 g | 4% |
| of which sugars | 1.8 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 11 February 2022 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients: Wheat flour, Edible palm oil, White sugar, Com starch, Scallion (3%), Cheese powder [Milk, Emulsifying salt (E331(ii), Whey powder, Cheese cultures, Salt, Chymosin] (2%), Salt, Raising agent [E500(i), E503(ii), E341(), Antioxidant (E223), Flavoring (Cheese flavor).
The ingredient list is only available in Chinese in the source; we show it as it is, without translation.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E331iiDisodium citrateEmulsifier · Sequestrant · Stabiliser
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry biscuits”: 3.59 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.