PUNCHY PAPRIKA
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 508 kcal | 25% |
| Fat | 30.0 g | 43% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 52.0 g | 20% |
| of which sugars | 3.4 g | 4% |
| Fibre | 4.6 g | — |
| Protein | 6.8 g | 14% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 9 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
potatoes, vegetable oils (sunflower, rapeseed, in varying proportions), punchy paprika seasoning. punchy paprika seasoning contains: sugar, salt, flavourings, paprika, dextrose, dried onion, wheat rusk, dried tomato, dried garlic, acids (citric acid. malic acid), smoke flavouring, colour (paprika extract). wheat-milk-gluten-barley-soya-celery-mustard
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
82% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Flavoured 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 “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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.