
Vector protein peanu
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 450 kcal | — |
| Fat | 20.0 g | 27% |
| of which saturates | 9.0 g | 45% |
| Carbohydrate | 42.5 g | — |
| of which sugars | 20.0 g | 20% |
| Fibre | 6.6 g | 24% |
| Protein | 25.0 g | — |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ARACHIDES, PROTÉINES DE SOYA, SIROP DE MAÏS, FÈVES DE SOYA RÔTIES, SIROP DE MAÏS (FIBRE), SUCRE, HUILES DE PALMISTE ET (OU) DE PALME, DEXTROSE, SORBITOL, FRUCTOSE, CACAO, GLYCÉRINE, SUBSTANCES LAITIÈRES MODIFIÉES, SHORTENING D'HUILE DE PALME MODIFIÉE, HUILE VÉGÉTALE, CARBONATE DE CALCIUM, SEL, ARÔE NATUREL, LÉCITHINE DE SOYA, GOMME XANTHANE, FARINE D'AMANDES, AMIDON DE BLÉ. CONTIENT DES INGRÉDIENTS DE L'ARACHIDE, DU SOYA, DU LAIT, DE L'AMANDE ET DU BLÉ. PEUT CONTENIR D'AUTRES NOIX.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E422GlycerolHumectant · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
19% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.