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HOT & SPICY BEEF FLAVOR RAMEN, HOT & SPICY BEEF

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EAN 0810037810981 · Palmetto Gourmet Foods, INC · All Noodles

Identity

Name
HOT & SPICY BEEF FLAVOR RAMEN, HOT & SPICY BEEF
Barcode (EAN/UPC)
0810037810981
Brand
Palmetto Gourmet Foods, INC
Category
All Noodles
Country of origin
['en:united-states']
EAN issued in
United States / Canada (GS1 prefix 081)

Description

HOT & SPICY BEEF FLAVOR RAMEN, HOT & SPICY BEEF is listed here under EAN 0810037810981. It is recorded as originating in the United States. A 100 g portion carries 438 kcal (1831 kJ). It also supplies 18.8 g of fat, 7.81 g of it saturated, 57.8 g of carbohydrate, including 3.12 g of sugars, 7.81 g of protein, 1.56 g of fibre and 4.88 g of salt per 100 g. Our catalogue files it under All Noodles.

Regulated substances (9)

Ingredients

ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, SEASONING (SALT, SUGAR, HYDROLYZED SOY & CORN PROTEIN, YEAST EXTRACT, DEHYDRATED ONION, GRALIC & CHIVES, CARAMEL COLOR, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, NATURAL FLAVORS, PAPRIKA EXTRACT), DRIED CARROT, DRIED ONIONS, SALT, DRIED PEAS, DRIED CORN, POTASSIUM CARBONATE, SODIUM CARBONATE, GUAR GUM, SODIUM TRIPOLYPHOSPHATE.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1831 kJ / 437.5 kcal
Fat18.75 g
Saturated fat7.81 g
Carbohydrates57.81 g
of which sugars3.12 g
Fibre1.56 g
Protein7.81 g
Salt4.88 g
Sodium1.95 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) (5)

Source: EU Regulation 1333/2008

Allergen (3)

Source: EU Regulation 1169/2011 Annex II

WHO Essential Medicine (1)

Source: WHO Model List of Essential Medicines

EU CLP Harmonised Hazard (5)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (12)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (3)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (8)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (1)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (15)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (7)

Source: U.S. FDA SCOGS Database

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 Palmetto Gourmet Foods, 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: usda_branded. Last updated: . See About for the full source list.

See also

Related basics