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Spanish Style Yellow Rice

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EAN 0075370160180 · Conchita · Meals

Identity

Name
Spanish Style Yellow Rice
Barcode (EAN/GTIN)
0075370160180
Brand / Manufacturer
Conchita
Category
Meals
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

Spanish Style Yellow Rice is sold under the Conchita label. A 100 g portion carries 375 kcal (1569 kJ). It also supplies 1.79 g of fat, 0 g of it saturated, 78.6 g of carbohydrate, including 1.79 g of sugars, 7.14 g of protein, 1.8 g of fibre and 1.7 g of salt per 100 g. The pack lists Enriched long grain parboiled rice (rice, thiamin (thiamin mononitrate), niacin, iron (ferric orthophosphate), folic acid), dehydrated vegetables (onion, garlic, tomato, bell pepper), salt, monosodium glutamate, natural flavor (chicken fat), turmeric, fd&c yellow #5, dehydrated chicken, spices, monocalcium phosphate as ingredients. The declared country of origin is the United States. On the food-scoring scales it holds Nutri-Score D and a NOVA classification of 4 (ultra-processed food and drink product). Catalogue classification: Meals.

Regulated substances (2)

Ingredients

Enriched long grain parboiled rice (rice, thiamin (thiamin mononitrate), niacin, iron (ferric orthophosphate), folic acid), dehydrated vegetables (onion, garlic, tomato, bell pepper), salt, monosodium glutamate, natural flavor (chicken fat), turmeric, fd&c yellow #5, dehydrated chicken, spices, monocalcium phosphate.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1569 kJ / 375 kcal
Fat1.79 g
Saturated fat0 g
Carbohydrates78.57 g
of which sugars1.79 g
Fibre1.8 g
Protein7.14 g
Salt1.7 g
Sodium0.68 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.

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

WHO Essential Medicine (1)

Source: WHO Model List of Essential Medicines

EU Cosmetic Ingredient (CosIng) (2)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (4)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (2)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (8)

Source: U.S. FDA Substances Added to Food

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 Conchita

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

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

See also

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