
Chris' Red Capsicum & Cashew Dip & Spread 200g
Prefix 931 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 | 152 kcal | 7% |
| Fat | 10.5 g | 15% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 9.8 g | 3% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.8 g | 6% |
| Protein | 3.6 g | 7% |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated 26 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Roasted Marinated Capsicum (38%) (Roasted Red Caps icum, Water, Canola Oil, Olive Oil, Herb & Spice E xtracts, Salt, Vinegar, Acidity Regulator (330), F irming Agent (509)), Potato Paste (Water, Potato, Garlic, Salt), Mayonnaise (Canola Oil, Water, Vine gar, Egg, Sugar, Lemon Juice, Thickener (1442), Ve getable Gums (415, 401), Salt, Preservatives (202, 211), Food Acid (331)), Cashew (13%), Onion (<1%) , Canola Oil, Dijon Mustard (Food Acid (260)), Bas il (0.2%), Sugar, Food Acid (330), Dextrose, Veget able Gums (417, 415), Natural Colour (Paprika Oleo resin), Salt, Preservatives (202, 211), Black Pepp er, Chilli.
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E417Tara gumStabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: 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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