Korean Curry Rice
Prefix 080 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 | 147 kcal | 7% |
| Total fat | 3.7 g | 5% |
| Saturated fat | 1.8 g | 9% |
| Total carbohydrate | 26.5 g | 10% |
| Total sugars | 0.82 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 2.4 g | 5% |
| Sodium | 0.25 g | 11% |
Open Food Facts, ODbL, record updated August 2, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cooked rice (water, rice, glucono-delta-lactone for freshness), curry (water, whipping cream [cream, stabilizer], diced potatoes [potatoes, sunflower oil], soup base [beef, water, salt, seasoning yeast, salt, disodium guanylate, disodium inosinate], spices, modified food starch, dairy and vegetable oil blend [milkfat, water, coconut oil, dry milk, rice bran oil], seasoned oil [palm oil, dried garlic, coriander, fennel seed, cumin, fenugreek seed, black pepper, clove], garlic, sugar, monosodium glutamate, salt).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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