Spicy Kung Pao Noodles
Prefix 063 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 | 396 kcal | 20% |
| Total fat | 5.2 g | 7% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 68.8 g | 25% |
| Total sugars | 8.3 g | — |
| Dietary fiber | 6.3 g | 22% |
| Protein | 20.8 g | 42% |
| Sodium | 1.0 g | 43% |
Open Food Facts, ODbL, record updated September 23, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
wheat flour, facts peanuts, organic sugar, soy container (489) protein*, soy sauce powder (soybeans, wheat), yeast extracts, potato starch, 190 garlic, natural flavors, contains less than 2% of: inulin, chili pepper*, shallot*, vinegar powder, sesame*, citric acid, spices, green onion*, monk fruit*, salt, maltodextrin, dextrose, brine (sodium carbonate, potassium carbonate), extractives of paprika (color), onion, silicon dioxide, 11% tricalcium phosphate, *dried contains peanuts, soy and wheat, % daily value 3% 0% added sugars 0% 21% 12% 6% 11% 0% 2% 6% ayu how much a nutrient in a tally de 2,000 calories 4%
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabilizer · Thickener
- E500iSodium carbonateStabilizer · Thickener
- E501Potassium carbonatesStabilizer
- E501iPotassium carbonateStabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
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
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