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горчица столовая

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EAN 5900084249928 · Kamis

Identity

Name
горчица столовая
Barcode (EAN/GTIN)
5900084249928
Brand / Manufacturer
Kamis
Country of Origin
Germany
GS1 Prefix
Poland (GS1 prefix 590)

Ingredients

5 MUSZTARDA STOŁOWA JAKOS 185 ge da, gorczyca bala-16%, ocet spirytusowy, ped bezpośrednim działaniem hecznyd. Po otwarciu prze - letomce. Najlepiej www.pred patrz gora stoika. www.kamis.pl w Polsce 2 UE spoza UE Ma Polska S.A. wa 18/20 łagodna Średnia wartuscodżywcza 100mektir. 0 Wartość energetyczna Thuszcz w tym kwasy tłuszczowe nasycone Węglowodatry w tym cukry Białko Sol 41/82 kikal) 4,0g 0,2

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 Kamis

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