Nacho
Prefix 062 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 | 400 kcal | — |
| Fat | 11.3 g | 15% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 65.0 g | — |
| of which sugars | 7.5 g | 8% |
| Fibre | 3.6 g | 13% |
| Protein | 10.0 g | — |
| Sodium | 1.2 g | 53% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
popcorn, salt, sugar, canola oil, torula yeast, hydrolyzed soy protein, soy and hydrogenated cotton oil, artificial flavour, beta-carotene, contient: soya ingredients: popcorn, sugar, salt, canola oil, torula yeast, perue nne - hydrolyzed soy protein, hydrogenated soy and cuttonseed oils, artificial flavour, beta-carotene, contains: soy pareve mk 8% 21% 6% 6, 0% 28110 4990 , 6% 3660 poirier boulevard, montreal quebec, h4r 2j5 admonkeypopcorn,com
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
96% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Corn chips” →
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 “Corn chips”: 2.33 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.