Aunt Bessies Hunt Bessie's Ba GLUTEN FREE Crispy S, Aunt Bessie’s
i Photo: Open Food Facts contributors · CC BY-SA
Frozen vegetables · United Kingdom

Aunt Bessies Hunt Bessie's Ba GLUTEN FREE Crispy S

United Kingdom
NUTRI-SCOREACDEBNOVA4
117 kcalper 100 g · 6% of the reference intake
0.5 gof sugars per 100 g
Barcode (EAN-13)5000227000659
GS1 prefix500 · GS1 UK
Additives2: E1400, E150
AllergensNot given in the source
LabelsNo gluten
5000227000659

Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy117 kcal6%
Fat3.6 g5%
of which saturates0.40 g2%
Carbohydrate18.0 g7%
of which sugars0.50 g1%
Fibre2.4 g—
Protein2.0 g4%
Salt0.39 g7%

Open Food Facts, ODbL, record updated 3 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Consumer Senges YS ons HE FREEZER *20-25 mins Coated skin on chips, lightly fried. Ingredients... Potatoes (93%), Sunflower Oil, Rice Flour, Dextrin, Potato Starch, Salt, Colour (Caramel), Turmeric Powder, Paprika Flavouring.

  • E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
  • E150Caramel

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 24 “frozen vegetables” products sold in the United Kingdom
Sugars0.50 g · median 3.0 g
Saturates0.40 g · median 0.20 g
Salt0.39 g · median 0.07 g

4% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Frozen vegetables” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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