Wotsits
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 | 534 kcal | 27% |
| Fat | 30.0 g | 43% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 60.0 g | 23% |
| of which sugars | 4.0 g | 4% |
| Protein | 5.5 g | 11% |
| Salt | 1.9 g | 32% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Make, Rapeseed ON Pa Ravour Favourings (contains Soya Wheat Supe Ravour Enhancers (Monosodium Glutama Desodium 5-ribonuclectide, Fructose Sat Dre Onion, Soya Sauce Powder contains Wheat Hydrolysed Soya Protein, Dried Garlic, Colours Paprika Extract, Sulphite Ammonia Caramel Allergy Advice Contains: See highlighted ingredients Made in a factory that also handles MIK, Gluten, Barley, Celery, Mustard Please dispose of this packet resp how you can recycle s.00.uk/recycle tind
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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.