ridge cut sizzling king prawn crisps, KP Snacks
i Photo: Open Food Facts contributors · CC BY-SA

ridge cut sizzling king prawn crisps

United Kingdom
NOVA4
530 kcalper 100 g · 27% of the reference intake
3.6 gof sugars per 100 g
Barcode (EAN-13)5000237130100
GS1 prefix500 · GS1 UK
Additives2: E262, E330
Allergens flagged in the ingredientsGluten, MustardMay contain: Gluten, Mustard
5000237130100

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
Energy530 kcal27%
Fat30.0 g43%
of which saturates2.6 g13%
Carbohydrate55.0 g21%
of which sugars3.6 g4%
Fibre3.9 g—
Protein6.3 g13%
Salt1.5 g25%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

potatoes, sunflower oil, sizzling king prawn flavour [sugar, acidity regulator: sodium acetates, salt, dextrose, flavourings (contain milk), acid: citric acid, maltodextrin, smoke flavourings). for allergens see ingredients in bold. also may contain soya, gluten, mustard. quality guarantee ct us on our careline if you have any questions write to our consumer services team enclos contents, stating when and where purchas tel: freephone (uk) 0800 7835458 mon-fri 9am-5pm), republic of ireland 1800 551 mail: freepost kp snacks roi mail: kp snacks limited, po box no ashby-de-la-zouch, leicestershire, less 200 contact us at: www.kp registered trade

Allergen: GlutenAllergen: MustardMay contain: GlutenMay contain: Mustard
  • E262Sodium acetatesPreservative · Sequestrant
  • E330Citric acidAntioxidant · Sequestrant

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

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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