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Stuffed Scallops

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EAN 0075730083005 · Kitchens Seafood · Frozen Appetizers & Hors D'oeuvres

Identity

Name
Stuffed Scallops
Barcode (EAN/GTIN)
0075730083005
Brand / Manufacturer
Kitchens Seafood
Category
Frozen Appetizers & Hors D'oeuvres
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

Barcode 0075730083005 identifies Stuffed Scallops. The label declares 140 kcal (586 kJ) per 100 g. Across that 100 g the breakdown is 5 g of fat, 0 g of it saturated, 18 g of carbohydrate, including 2 g of sugars, 4 g of protein, 2 g of fibre and 1 g of salt. The allergen declaration covers celery, crustaceans, eggs, gluten, milk, molluscs and soybeans. Country of origin on the record: the United States. Catalogue classification: Frozen Appetizers & Hors D'oeuvres. The record shows a Nutri-Score of C and NOVA group 4 (ultra-processed food and drink product).

Regulated substances (6)

Ingredients

Water, wheat flour, dextrose, soybean oil, salt, yeast, scallops, mayonnaise (soybean oil, water, whole eggs, vinegar, salt, sugar, lemon juice, calcium disodium edta (to protect quality)), shrimp, textured vegetables protein, celery, green bell pepper, onions, red bell peppers, soybean oil, nonfat dry milk, salt, sugar, garlic powder, seasoning base (salt, maltodextrin, sugar, yeast extract, cod

Nutrition facts (per 100 g)

FieldPer 100 g
Energy586 kJ / 140 kcal
Fat5 g
Saturated fat0 g
Carbohydrates18 g
of which sugars2 g
Fibre2 g
Protein4 g
Salt1 g
Sodium0.4 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.

Allergen (9)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (7)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (8)

Source: Ministero della Salute (Italia)

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

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (7)

Source: U.S. FDA Substances Added to Food

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

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (1)

Source: ECHA — Biocidal Products Regulation

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 Kitchens Seafood

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

Related basics