
02 During
Prefix 872 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 273 kcal | 14% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 68.2 g | 25% |
| Total sugars | 37.9 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 0.52 g | 22% |
Open Food Facts, ODbL, record updated November 11, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Nutrition Facts serving per container Serving size chet (66mL) gredients: 180 Amount/serving Total Fat on Saturated Fat 0g Trans Fat 0g Cholesterol Omg. Sodium 340mg Vitamin D Omcg 0% Potassium Omg 0% lucose syrup, sodium chloride, citric acid ater, maltodextrin, fructose, dextrose, (acidity regulator), gellan gum, xanthan gum (gelling agents), natural hibiscus lavor, potassium sorbate (preservative) Total Carbohyd Dietary Fiber 09 Total Sugars Includes 250 Added 8% 15% Protein Calcium 0mg 0% lodine 40mcg 25% Iron Omg 0% Chloride 522mg - Instructions: consume product as is. Depending on duration and intensity, consume up to 3 units per hour, ideally to be combined with our 02 During: Drink Mix. Spread intake evenly over the hour. Always stay hydrated. Store in a cool dry place. Suitable for vegans. Gluten free Distributed by: The Feed.com Broomfield, CO Tel. +1 888 5135 Made in the Net 5210 12:43
The ingredient list is only available in Dutch in the source; we show it as it is, without translation.
- E202Potassium sorbatePreservative
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E418Gellan gumStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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.