Kitchens of india, kashmiri vegetable biryani
Prefix 084 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 | 207 kcal | 10% |
| Total fat | 8.6 g | 11% |
| Saturated fat | 3.6 g | 18% |
| Total carbohydrate | 27.9 g | 10% |
| Total sugars | 1.4 g | — |
| Dietary fiber | 0.70 g | 2% |
| Protein | 3.6 g | 7% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated April 22, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Water, basmati rice, carrots, cream, green peas, raisins, sunflower oil, butter, salt, cashewnuts, spices, almonds and saffron.
- E164saffron
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 290 kcal | — |
| Total fat | 12 g | 15% |
| Saturated fat | 5.0 g | 25% |
| Sodium | 881 mg | 38% |
| Total carbohydrate | 39 g | 14% |
| Dietary fiber | 1.0 g | 3% |
| Total sugars | 2.0 g | — |
| Protein | 5.0 g | — |
- Servings per package
- About 2
- USDA food category
- Pizza Mixes & Other Dry Dinners
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated December 8, 2017
- FDC ID
- 1851332
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
KITCHENS OF INDIA
Open Food Facts, ODbL
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.