THIN brown rice cakes Sour cream & chives
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 431 kcal | 21% |
| Fat | 10.8 g | 15% |
| of which saturates | 2.0 g | 8% |
| Carbohydrate | 73.6 g | 24% |
| of which sugars | 4.0 g | 4% |
| Fibre | 4.0 g | 13% |
| Protein | 8.0 g | 16% |
| Sodium | 0.47 g | 21% |
Open Food Facts, ODbL, record updated 26 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Whole Grain Brown Rice (89%), Seasoning (7%) (Milk Solids (Whey Powder (Milk), Cream Powder (Milk), Milk Powder), Onion Powder, Salt, Sugar, Dextrose, Natural Flavour (Milk, Soy), Yeast Extract, Sour Cream Powder (0.1%) (Milk Solids, Cream Powder (Milk), Acidity Regulators (Lactic Acid, Citric Acid), Parsley, Chives, Anti Caking Agent (551)), Vegetable Oil, Extracts of Rosemary.
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Puffed rice cakes”: 1.07 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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