Cupcakes Wickedly Wonderful Green
Prefix 088 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 | 378 kcal | 19% |
| Total fat | 13.3 g | 17% |
| Saturated fat | 5.6 g | 28% |
| Total carbohydrate | 64.4 g | 23% |
| Total sugars | 44.4 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 2.2 g | 4% |
| Sodium | 0.51 g | 22% |
Open Food Facts, ODbL, record updated February 15, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SUGAR, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, TALLOW, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, PALM OIL, SOYBEAN OIL, COCOA, GLYCERIN, CORN STARCH, WHEY, FOOD STARCH MODIFIED, COCOA PROCESSED WITH ALKALI, BAKING SODA, SALT, CALCIUM CARBONATE, CORN SYRUP SOLIDS, HYDROGENATED TALLOW, MONO AND DIGLYCERIDES, CALCIUM SULFATE, EGG, SORBIC ACID, POTASSIUM SORBATE, EGG WHITES, AGAVE SYRUP, INULIN, DEXTROSE, SODIUM ACID PYROPHOSPHATE, BLEACHED WHEAT FLOUR, POLYSORBATE 60, COTTONSEED OIL, SODIUM STEAROYL LACTYLATE, TITANIUM DIOXIDE, XANTHAN GUM, AGAR, SOY LECITHIN, CELLULOSE GUM, NATURAL AND ARTIFICIAL FLAVORS, MONOCALCIUM PHOSPHATE, ENZYMES, LOCUST BEAN GUM, DISODIUM PHOSPHATE, DEFATTED SOY FLOUR, YELLOW 5, GREEN 3.
- E102TartrazineColor
- E143Fast Green FCFColor
- E170Calcium carbonates
- E170iCalcium carbonateColor · Stabilizer
- E171Titanium dioxideColor
- E200Sorbic acidPreservative
- E202Potassium sorbatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E406AgarCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E422GlycerolHumectant · Thickener
- E435Polyoxyethylene sorbitan monostearateEmulsifier · Stabilizer
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E516Calcium sulfateSequestrant · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
84% of products in the category contain less sugar than this one. The thin line marks the category median.
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
- 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 Commercial cakes and muffins (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 3–7 days | |
| Refrigerator · after opening | 7–10 days | |
| Freezer · from date of purchase | 6 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.