Roasted Garlic & Herb Crusted Cod
by Hook Line and Savor
United States
203 kcalper 100 g · 10% of the reference intake
0.8 gof sugars per 100 g
Barcode (EAN-13)0085894007601
GS1 prefix008 · GS1 US
Additives6: E330, E412, E450…
AllergensFish
LabelsSustainable, No gluten, Sustainable fishery
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 | 203 kcal | 10% |
| Total fat | 7.3 g | 9% |
| Saturated fat | 0.41 g | 2% |
| Total carbohydrate | 22.0 g | 8% |
| Total sugars | 0.81 g | — |
| Dietary fiber | 0.81 g | 3% |
| Protein | 12.2 g | 24% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated May 7, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
cod, breadcrumb (rice flour, pea protein, salt, dextrose, garlic powder, sugar, parsley, spices, citric acid, natural flavor), water, canola oil, modified corn starch, baking soda, disodium pyrophosphate, onion powder, maltodextrin, yeast extract, paprika, guar gum
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · 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.