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Salmon Teriyaki MicroSteam Bowl

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EAN 0731149338388 · Salmon · Frozen foods

Identity

Name
Salmon Teriyaki MicroSteam Bowl
Barcode (EAN/GTIN)
0731149338388
Brand / Manufacturer
Salmon
Category
Frozen foods
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 073)

Description

Salmon Teriyaki MicroSteam Bowl is a food product in the Frozen foods category. It is packaged in a 8 oz format. Ingredients: Sauce (water, organic soy sauce [water, organic soybeans, salt, organic alcohol], sugar, ginger, sake [water, rice, salt], garlic [water, garlic], corn starch, canola oil, dehydrated onion, sea salt, black pepper), atlantic salmon (color added), brown rice (water, brown rice), carrots, edamame, onio. Typical values per 100 g: Energy 145.37444933921 kcal/100g, Fat 4.8458149779736 g/100g, Saturated fat 0.88105726872247 g/100g, Carbohydrates 18.061674008811 g/100g, Sugars 5.726872246696 g/100g, Protein 7.9295154185022 g/100g, Salt 0.8590308370044 g/100g. Sold in: United States.

Regulated substances (3)

Allergen flags (2)

Ingredients

Sauce (water, organic soy sauce [water, organic soybeans, salt, organic alcohol], sugar, ginger, sake [water, rice, salt], garlic [water, garlic], corn starch, canola oil, dehydrated onion, sea salt, black pepper), atlantic salmon (color added), brown rice (water, brown rice), carrots, edamame, onions.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy608 kJ / 145.37 kcal
Fat4.85 g
Saturated fat0.88 g
Carbohydrates18.06 g
of which sugars5.73 g
Fibre1.32 g
Protein7.93 g
Salt0.86 g
Sodium0.34 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 (3)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (7)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (3)

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.

🥗 Dietary attributes

We found these dietary attribute tags (community-contributed labels — verify on packaging):

Declared allergens (per OFF community tagging): fish, soybeans

Source: OpenFoodFacts product page — community-tagged dietary labels (data: ODbL, text: CC-BY-SA). These tags are crowdsourced and may be incomplete or out of date; always verify on the actual packaging.

More from Salmon

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