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Szechuan Noodles

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EAN 0782733015086 · Tasty Bite · Noodle

Identity

Name
Szechuan Noodles
Barcode (EAN/GTIN)
0782733015086
Brand / Manufacturer
Tasty Bite
Category
Noodle
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 078)

Description

Tasty Bite is the brand behind Szechuan Noodles. The declared country of origin is the United States. Published scoring gives it a NOVA classification of 4 (ultra-processed food and drink product). The allergen declaration covers celery. Recorded measurements give weight 249 g, display weight 249 g, width 17.3 cm, length 14.5 cm, height 17.5 cm and 6 units per pack. The manufacturer reference is part number 157631. Its stated ingredients: Wheat noodles, water, onion, baby corn, tomato, raw sugar, scallions, water chestnuts, celery, garlic, sunflower oil, vinegar, natural flavoring, ginger, bamboo shoots, toasted sesame oil, salt, red chilies, spices. A 100 g portion carries 158 kcal (661 kJ). Nutrition per 100 g runs to 4 g of fat, 0.4 g of it saturated, 26.4 g of carbohydrate, including 2.4 g of sugars, 4 g of protein, 3.2 g of fibre and 0.93 g of salt.

Regulated substances (5)

Ingredients

Wheat noodles, water, onion, baby corn, tomato, raw sugar, scallions, water chestnuts, celery, garlic, sunflower oil, vinegar, natural flavoring, ginger, bamboo shoots, toasted sesame oil, salt, red chilies, spices.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy661 kJ / 158 kcal
Fat4 g
Saturated fat0.4 g
Carbohydrates26.4 g
of which sugars2.4 g
Fibre3.2 g
Protein4 g
Salt0.93 g
Sodium0.37 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 (6)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (1)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

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) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (2)

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 Tasty Bite

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