Annie chun's, soup bowl,medium thai style tom yum
Prefix 076 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 | 167 kcal | 8% |
| Total fat | 0.89 g | 1% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 32.7 g | 12% |
| Total sugars | 2.4 g | — |
| Dietary fiber | 0.60 g | 2% |
| Protein | 6.6 g | 13% |
| Sodium | 0.76 g | 33% |
Open Food Facts, ODbL, record updated April 22, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Noodles: wheat flour, water, tapioca starch, salt, wheat gluten, lactic acid, soup base: fish sauce (anchovy extract, salt, water), red chili garlic paste (chile peppers, distilled vinegar, garlic, salt), cane syrup, onion powder, lime juice concentrate, sea sat, canola oil, mushroom extract powder (maltodextrin, mushroom extract, salt), ginger puree (ginger, water, citric acid), tamarind paste, yeast extract powder, garlic puree (garlic citric acid), shrimp powder* (dried shrimp, salt), natural flavor. toppings: freeze dried green onion, dehydrated box choy, potassium carbonate, dehydrated shiitake mushroom, dehydrated chili pepper flake, sugar.
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E501Potassium carbonatesStabilizer
- E501iPotassium carbonateStabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 281 kcal | — |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 1,280 mg | 56% |
| Total carbohydrate | 55 g | 20% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 4.0 g | — |
| Protein | 11 g | — |
- USDA food category
- Other Soups
- Data provider
- Label Insight
- In FoodData Central
- Since October 28, 2021 · label data updated September 8, 2019
- FDC ID
- 2012104
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Annie Chun's, Inc.
Open Food Facts, ODbL
In its category
83% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Canned soups” →
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
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- 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.
How to store it
USDA FoodKeeper guidance for Canned goods (low acid (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach)) (Shelf Stable Foods).
| Where | How long | Note |
|---|---|---|
| Pantry | — | Canned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling. |
| Pantry · from date of purchase | 2–5 years | |
| Refrigerator · after opening | 3–4 days |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.