Couscous, H-E-B
i Photo: Open Food Facts contributors · CC BY-SA

Couscous

by H-E-B · 54 g
United States
NUTRI-SCOREBCDEANOVA4
662 kcalper 100 g · 33% of the reference intake
3.4 gof sugars per 100 g
Barcode (EAN-13)0041220883219
GS1 prefix004 · GS1 US
Additives1: E392
AllergensCelery, Gluten, Soybeans
0041220883219

Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories662 kcal33%
Total fat3.4 g4%
Saturated fat0.00 g0%
Total carbohydrate134.0 g49%
Total sugars3.4 g—
Dietary fiber6.8 g24%
Protein24.0 g48%
Sodium0.00 g0%

Open Food Facts, ODbL, record updated February 24, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

COUSCOUS (UNENRICHED DURUM WHEAT SEMOLINA), VEGAN BROTH CONCENTRATE CHICKEN TYPE (MALTODEXTRIN, SALT, YEAST EXTRACT, NATURAL FLAVOR, VEGETABLE OILS [OLIVE & PALM], MODIFIED CORN STARCH, SOY LECITHIN AND THIAMIN [VITAMIN B]), SALT, DEHYDRATED CARROTS, POWDERED CHICKEN FAT AND CHICKEN BROTH (CHICKEN FAT, CHICKEN BROTH, NATURAL FLAVOR [EXTRACT OF ROSEMARY]), DEHYDRATED ONIONS, GARLIC POWDER, PARSLEY FLAKES, GROUND CELERY, TURMERIC, THYME, SAGE, ROSEMARY.

  • E392Extracts of rosemary

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 32,487 products in the same category sold in the United States
Sugars3.4 g · median 6.3 g
Saturated fat0.00 g · median 0.88 g
Salt0.00 g · median 0.00 g

40% of products in the category contain less sugar than this one. The thin line marks the category median.

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.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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