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Reduced sodium jambalaya seasoning mix (without rice)

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EAN 0071998003441 · Tony Chachere's Creole Foods of Opelousas, Inc. · Seasoning Mixes, Salts, Marinades & Tenderizers

Identity

Name
Reduced sodium jambalaya seasoning mix (without rice)
Barcode (EAN/UPC)
0071998003441
Brand
Tony Chachere's Creole Foods of Opelousas, Inc.
Category
Seasoning Mixes, Salts, Marinades & Tenderizers
Country of origin
['en:united-states']
EAN issued in
United States / Canada (GS1 prefix 007)

Description

Reduced sodium jambalaya seasoning mix (without rice) is a food product in the Groceries category. Ingredients: Dehydrated onion, yeast extract (yeast extract, safflower oil), dehydrated bell pepper, paprika, salt, dehydrated garlic, silicon dioxide (to prevent caking), dried chili pepper, spice, chili powder (chili pepper, salt, cumin, oregano, garlic). Typical values per 100 g: Energy 333 kcal/100g, Fat 0 g/100g, Saturated fat 0 g/100g, Carbohydrates 50 g/100g, Sugars 16.67 g/100g, Protein 16.67 g/100g, Salt 12.9175 g/100g. Sold in: United States.

Regulated substances (1)

Ingredients

Dehydrated onion, yeast extract (yeast extract, safflower oil), dehydrated bell pepper, paprika, salt, dehydrated garlic, silicon dioxide (to prevent caking), dried chili pepper, spice, chili powder (chili pepper, salt, cumin, oregano, garlic).

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1393 kJ / 333 kcal
Fat0 g
Saturated fat0 g
Carbohydrates50 g
of which sugars16.67 g
Fibre16.7 g
Protein16.67 g
Salt12.92 g
Sodium5.17 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (3)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (5)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (8)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (1)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Tony Chachere's Creole Foods of Opelousas, Inc.

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Data source: open_prices. Last updated: . See About for the full source list.

See also

Related basics