Penang Curry Mee
Prefix 955 was issued by GS1 Malaysia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 391 kcal | 20% |
| Fat | 13.3 g | 19% |
| Carbohydrate | 58.1 g | 22% |
| of which sugars | 18.8 g | 21% |
| Protein | 9.7 g | 19% |
| Salt | 4.8 g | 80% |
Open Food Facts, ODbL, record updated 19 November 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Noodle: Wheat Flour (54%), Tapioca Starch, Salt, Palm Oil, Thickener (Guar Gum), Stabiliser (Sodium Pyrophosphate), Acidity Regulators (Sodium Carbonate, Potassium Carbonate). Paste: Palm Oil, Lemongrass (7%), Spices, Sugar, Flavour Enhancer (Monosodium Glutamate), Chili (3%), Salt, Shrimp, Shrimp Paste and Preservative (Potassium Sorbate). Seasoning: Non-Dairy Creamer and Seafood Seasoning. Allergen Information: This product contains wheat, crustacean, fish and milk. May contain traces of tree nuts, sesame, soy and molluscs.
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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