Hot Bombay mix
Prefix 502 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 | 32.0 g | 46% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 1.8 g | 2% |
| Fibre | 6.6 g | — |
| Protein | 12.0 g | 24% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
savoury noodles 71% (maize flour, pour, rapesee o gram flour, potato starch, salt, chilli powder, spice split peas 13% (peas, rapeseed oil), peanuts 7% (peanuts, rapeseed oil, chilli powder, salt), puffed r 3% (rice, rapeseed oil, turmeric, salt), green lentils (green lentils, rapeseed oil), seasoning 3% (rice flo chilli powder, sugar, salt, spices (paprika, coriander se min, fenugreek seed, turmeric, cayenne pepper), chi dlend (chilli, cumin, salt, garlic, oregano), onion powde citric acid), acidity regulator (sodium diacetate), der, tomato powder, turmeric extract (natura lavouring, colour (curcumin)), natural rosemary extract, colour (paprika extract))
- E100CurcuminColour
- E160cPaprika extractColour
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
20% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Snacks” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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