Trolls decorated cookie
Prefix 000 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 440 kcal | 22% |
| Total fat | 12.0 g | 15% |
| Saturated fat | 6.0 g | 30% |
| Total carbohydrate | 78.0 g | 28% |
| Total sugars | 46.0 g | — |
| Dietary fiber | 2.0 g | 7% |
| Protein | 4.0 g | 8% |
| Sodium | 0.17 g | 7% |
Open Food Facts, ODbL, record updated October 4, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Sugar, invert sugar, water, soy oil, egg whites, cream of tartar, natural and artifical flavor, titanium dioxide, yellow 5, yellow 6, red 3, red 40, blue 1, blue 2.
- E102TartrazineColor
- E110Sunset yellow FCFColor
- E127ErythrosineColor
- E129Allura redColor
- E132IndigotineColor
- E133Brilliant blue FCFColor
- E171Titanium dioxideColor
- E336Potassium tartrates
- E336iMonopotassium tartrate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Cookies United, LLC
Open Food Facts, ODbL
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.