Biscuits and crackers · United Kingdom
Chickpea Crackers
by Pro Fusion · 150 g
United Kingdom
433 kcalper 100 g · 22% of the reference intake
2.6 gof sugars per 100 g
Barcode (EAN-13)5032722319783
GS1 prefix503 · GS1 UK
Additives4: E322, E322i, E500…
AllergensGlutenMay contain: Mustard, Nuts, Sesame seeds, Soybeans
LabelsVegetarian, Organic, source of fibre
Prefix 503 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)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 433 kcal | 22% |
| Fat | 19.0 g | 27% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 2.6 g | 3% |
| Fibre | 9.0 g | — |
| Protein | 22.0 g | 44% |
| Salt | 1.4 g | 23% |
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
Chickpea flour 64%, whole soft wheat flour, high oleic sunflower oil, chia seeds (Salvia Hispanica), pea protein, salt, raising agent: sodium carbonates, raising agent: ammonium carbonates, emulsifier: sunflower lecithin, natural olive flavouring
Allergen: GlutenMay contain: MustardMay contain: NutsMay contain: Sesame seedsMay contain: SoybeansVegetarianOrganicsource of fibreSource of proteinsVegan
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
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
- 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.