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Szechuan mapo tofu salad

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EAN 0851378008170 · Phoenix Bean, LLC · Meats and their products

Identity

Name
Szechuan mapo tofu salad
Barcode (EAN/GTIN)
0851378008170
Brand / Manufacturer
Phoenix Bean, LLC
Category
Meats and their products
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 085)

Description

Szechuan mapo tofu salad is a food product in the Meats category. Ingredients: Fresh phoenix bean non-gmo kosher extra firm tofu (non-gmo soybeans, water, calcium sulfate), non-gmo canola oil, sriracha chili sauce (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum), minced garlic, minced ginger, scallion, seven chili blend pepper (habanero, serran. Typical values per 100 g: Energy 150 kcal/100g, Fat 10 g/100g, Saturated fat 1 g/100g, Carbohydrates 8 g/100g, Sugars 6 g/100g, Protein 18 g/100g, Salt 2 g/100g. Sold in: United States.

Regulated substances (5)

Ingredients

Fresh phoenix bean non-gmo kosher extra firm tofu (non-gmo soybeans, water, calcium sulfate), non-gmo canola oil, sriracha chili sauce (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum), minced garlic, minced ginger, scallion, seven chili blend pepper (habanero, serrano, jalapeno, cayenne, thai, anaheim, bulgarian chili peppers dried & blended), gluten free soy sauce

Nutrition facts (per 100 g)

FieldPer 100 g
Energy628 kJ / 150 kcal
Fat10 g
Saturated fat1 g
Carbohydrates8 g
of which sugars6 g
Fibre1 g
Protein18 g
Salt2 g
Sodium0.8 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) (2)

Source: EU Regulation 1333/2008

Allergen (3)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (5)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (6)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (2)

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 Phoenix Bean, LLC

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