Burrow Hill Cider Vinegar & Sea Salt Crisps
Prefix 503 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 | 523 kcal | 26% |
| Fat | 30.0 g | 43% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 57.0 g | 22% |
| of which sugars | 2.7 g | 3% |
| Fibre | 3.5 g | — |
| Protein | 5.2 g | 10% |
| Salt | 2.1 g | 36% |
Open Food Facts, ODbL, record updated 19 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pommes de terre, huile de tournesol, arômes : poudre de vinaigre de cidre (maltodextrine, vinaigre de cidre du Somerset, vinaigre de cidre), sel de mer, dextrose, lactose (lait), farine de riz, acide malique, poudre d'extrait de levure, poudre de pomme, poudre d'oignon, arôme naturel.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E296Malic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
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