Pound tempura batter mix just add water no msg
by Krusteaz
United States
333 kcalper 100 g · 17% of the reference intake
3.3 gof sugars per 100 g
Barcode (EAN-13)0041449102801
GS1 prefix004 · GS1 US
Additives6: E341, E341i, E450…
AllergensEggs, Gluten
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)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 333 kcal | 17% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 76.7 g | 28% |
| Total sugars | 3.3 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 6.7 g | 13% |
| Sodium | 2.0 g | 86% |
Open Food Facts, ODbL, record updated October 21, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Enriched bleached flour, wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, rice flour, wheat starch, salt, baking soda, dextrose, egg whites, garlic powder, monocalcium phosphate, natural flavor, sodium acid pyrophosphate, spices
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
- 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.