Japanese rice cracker
Prefix 490 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 530 kcal | 27% |
| Total fat | 32.3 g | 41% |
| Saturated fat | 10.3 g | 52% |
| Total carbohydrate | 56.7 g | 21% |
| Total sugars | 5.7 g | — |
| Protein | 4.7 g | 9% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated August 2, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Nonglutinous rice, Vegetable oil(palm, rice bran), Modified starch(wheat, tapioca,corn), Sugar, Soy sauce (water, soybeans, wheat, salt, glucose, rice), Horseradish seasoning (dextrin, salt, sugar, soy sauce powder(salt, soy sauce (water, wheat, salt, soybeans, agar-agar, seed malt(rice malt, corn)), hydrolyzed protein (corn powder, soybeans, wheat protein,salt)), horseradish,yeast extract powder(yeast extract, sweet potato),palm kernel oil), High fructose corn syrup, Flavor enhancer (monosodium glutamate, disodium inosinate, disodium guanylate), Spice extract(leaf mustard, palm oil, dextrin), Caramel color, Salt, Seasoning extract(hydrolyzed protein (corn, soybeans), dextrin, yeast extract (torula torulopsis, dextrin, yeast), salt, dried bonito extract, granulated sugar, fermented soy seasoning, glucose), Malic acid.
- E1400DextrinCarrier · Emulsifier · Stabilizer · Thickener
- E14XXModified StarchEmulsifier · Stabilizer · Thickener
- E150cAmmonia caramelColor
- E296Malic acid
- E406AgarCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E621Monosodium glutamateFlavor enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
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.