All Dressed Potato Chips
Prefix 019 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 | 530 kcal | — |
| Fat | 31.8 g | 42% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 56.1 g | — |
| of which sugars | 4.5 g | 5% |
| Fibre | 3.0 g | 11% |
| Protein | 4.5 g | — |
| Sodium | 0.86 g | 38% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Potatoes, Vegetable oil, Seasoning (Sugars [sugar, corn maltodextrin], monosodium glutamate, sodium acetate, acetic acid, spices, malic acid, garlic powder, onion powder, citric acid, smoke flavour, garlic extract, natural flavour, onion extract), Salt
- E260Acetic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Potato crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Potato crisps”: 1.40 kg CO₂e per kg of product.
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 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.