BR BY Seabrooks THE 1945 BAGFUL VAFFE ED NOT $73 k, Seabrook
i Photo: Open Food Facts contributors · CC BY-SA

BR BY Seabrooks THE 1945 BAGFUL VAFFE ED NOT $73 k

by Seabrook · 6 x 16 g
United Kingdom
NOVA4
456 kcalper 100 g · 23% of the reference intake
5.6 gof sugars per 100 g
Barcode (EAN-13)5016451326830
GS1 prefix501 · GS1 UK
Additives7: E160c, E170, E170i…
AllergensNot given in the source
LabelsNo gluten
5016451326830

Prefix 501 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
Energy456 kcal23%
Fat21.9 g31%
of which saturates1.9 g9%
Carbohydrate58.8 g23%
of which sugars5.6 g6%
Fibre3.1 g—
Protein5.6 g11%
Salt1.3 g22%

Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Maize (59%), Vegetable Oils (Rapeseed Oil, Sunflower Oil), Hot & Spicy Flavour Seasoning (14%) (Sugar, Rice Flour, Flavouring, Acidity Regulator: Sodium Diacetate; Salt, Spices (Cayenne, Coriander Seed, Fenugreek, Cumin, Ginger, Black Pepper, Cardamom, Turmeric), Yeast Extract, Garlic Powder, Onion Powder, Acid: Citric Acid; Colour: Paprika Extract), Potato Granules, Emulsifier: Mono - and Diglycerides of Fatty Acids; Firming Agent: Calcium Carbonate. ALLERGY ADVICE: May contain Milk.

  • E160cPaprika extractColour
  • E170Calcium carbonates
  • E170iCalcium carbonateColour · Stabiliser
  • E262Sodium acetatesPreservative · Sequestrant
  • E262iiSodium diacetatePreservative · Sequestrant
  • E330Citric acidAntioxidant · Sequestrant
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser

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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