Imitation Crab Sticks
Prefix 083 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 | 83 kcal | 4% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 9.3 g | 3% |
| Total sugars | 0.00 g | — |
| Protein | 9.3 g | 19% |
| Sodium | 0.65 g | 28% |
Open Food Facts, ODbL, record updated November 29, 2022 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SURIMI (FISH MEAT, SUGAR, POLYPHOSPHATE (E451)), WATER, WHEAT STARCH, MODIFIED TAPIOCA STARCH, TAPIOCA STARCH, SALT, CRAB SEASONING, MONOSODIUM GLUTAMATE (E621), MIRIN, SODIUM D-GLUCONATE (E576), SORBITOL (E420), GLYCINE (E640), SUGAR, CRAB FLAVOUR EGG WHITE POWDER, CARRAGEENAN (E407), CRAB EXTRACT, CARMINE E120L, PAPRIKA (E160C)
- E160cPaprika extractColor
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E420SorbitolHumectant · Sequestrant · Stabilizer · Sweetener · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E576Sodium gluconateSequestrant · Stabilizer · Thickener
- E621Monosodium glutamateFlavor enhancer
- E640Glycine and its sodium salt
- E640iGlycine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Surimi on sticks”: 7.57 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.