Sour Cream & Onion Spicy
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 502 kcal | 25% |
| Fat | 26.9 g | 38% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 58.5 g | 23% |
| of which sugars | 4.9 g | 5% |
| Fibre | 4.4 g | — |
| Protein | 4.3 g | 9% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 31 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato Flakes, High Oleic Sunflower Oil 27%, Wheat Starch, Potato Starch, Glucose Syrup, Salt, Rapeseed Oil, Whey Powder(Milk), Onion Powder, Lactose(Milk), Dextrose, Sugar, Yeast Extract, Buttermilk Powder, Flavouring, Acids(Citric Acid, Lactic Acid), Sour Cream Powder(Milk), Acidity Regulator(Calcium Lactate), Antioxidant(Extracts of Rosemary)
- E270Lactic acid
- E327calcium lactateThickener
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Stacked extruded potato crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Stacked extruded potato crisps”: 1.54 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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