Penghu Seafood Pancake
by Hong Yu
United States
173 kcalper 100 g · 9% of the reference intake
1.8 gof sugars per 100 g
Barcode (EAN-13)4713280002003
GS1 prefix471 · GS1 Taiwan
Additives6: E450, E450iii, E452…
AllergensCrustaceans, Fish, Gluten, Molluscs
Prefix 471 was issued by GS1 Taiwan. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the % Daily Value (2,000-calorie diet)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 173 kcal | 9% |
| Total fat | 9.1 g | 12% |
| Saturated fat | 3.6 g | 18% |
| Total carbohydrate | 12.7 g | 5% |
| Total sugars | 1.8 g | — |
| Dietary fiber | 0.91 g | 3% |
| Protein | 10.9 g | 22% |
| Sodium | 0.55 g | 24% |
Open Food Facts, ODbL, record updated December 4, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Shrimp, Cuttlefish, Swordfish, Palm Oil, Onion, Spring Roll Wrapper (Wheat Flour, Salt, Water), Tapioca Flour, Sugar, Monosodium L-Glutamate, Salt, Pepper, Binding Agent (Sodium Polyphosphate, Sodium Pyrophosphate, Potassium Metaphosphate)
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452iSodium polyphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452iiPotassium polyphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E621Monosodium glutamateFlavor enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United States
United States
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.