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Knot's Taste 海苔味薄脆魚

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EAN 4897111511077 · Knot's Taste · Dried fish

Identity

Name
海苔味薄脆魚
Barcode (EAN/GTIN)
4897111511077
Brand / Manufacturer
Knot's Taste
Category
Dried fish
Country of Origin
Hong Kong
GS1 Prefix
Hong Kong (GS1 prefix 489)

Description

EAN 4897111511077 is registered to 海苔味薄脆魚. On the food-scoring scales it holds a Nutri-Score of E and a NOVA classification of 4 (ultra-processed food and drink product). It is packed as 70 g. Origin is given as Hong Kong. Our catalogue files it under dried fish. The pack lists Milkfish, Sugar, Soy Sauce (Contains Soybeans and Wheat), Salt, Almonds, Seaweed Powder, Agglom - erating Agent (Sodium Polyphosphate, Sodium Pyrophosphate (Anhydrous), Sodium Metaphosphate, Potassium Metaphosphate), Isoantibody Sodium Ascorbate (Antioxidant), Mixed Concentrated Tocopherol (Antioxidant), Spices as ingredients. A 100 g portion carries 433 kcal (1812 kJ). The same 100 g holds 15.3 g of fat, 2.8 g of it saturated, 28.6 g of carbohydrate, including 23.7 g of sugars, 41.7 g of protein and 1.39 g of salt.

Regulated substances (8)

Ingredients

Milkfish, Sugar, Soy Sauce (Contains Soybeans and Wheat), Salt, Almonds, Seaweed Powder, Agglom - erating Agent (Sodium Polyphosphate, Sodium Pyrophosphate (Anhydrous), Sodium Metaphosphate, Potassium Metaphosphate), Isoantibody Sodium Ascorbate (Antioxidant), Mixed Concentrated Tocopherol (Antioxidant), Spices

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1812 kJ / 433 kcal
Fat15.3 g
Saturated fat2.8 g
Carbohydrates28.6 g
of which sugars23.7 g
Protein41.7 g
Salt1.39 g
Sodium0.56 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) (3)

Source: EU Regulation 1333/2008

Allergen (5)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (4)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (7)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (3)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (3)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (1)

Source: U.S. FDA SCOGS Database

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

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 Knot's Taste

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