Cooked Shrimp
by Royal Tiger
United States
59 kcalper 100 g · 3% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0081841653044
GS1 prefix008 · GS1 US
Additives7: E223, E339, E339iii…
AllergensCrustaceans
Prefix 008 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 | 59 kcal | 3% |
| Total fat | 0.59 g | 1% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 0.00 g | 0% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 12.9 g | 26% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated January 24, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Shrimp (Litopenaeus vannamei), Water, Salt, Tri-Poly and Mono Sodium Phosphates (INS 451(i); INS 452(i); INS 339(iii)), Sodium Metabisulfite
- E223Sodium metabisulfiteAntioxidant · Preservative
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E339iiiTrisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452iSodium polyphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · 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.