Sea Salt & Cider Vinegar Flavour Potato 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 | 494 kcal | 25% |
| Fat | 25.7 g | 37% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 57.7 g | 22% |
| of which sugars | 1.7 g | 2% |
| Fibre | 3.4 g | — |
| Protein | 6.6 g | 13% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 17 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potatoes, Vegetable Oils (Rapeseed; Sunflower) in varying proportions, Sea Salt & Cider Vinegar Flavour (Dextrose, Acidity Regulator: Sodium Diacetate; Maltodextrin, Sea Salt, Salt, Acid: Citric Acid; Flavourings, Yeast Extract, West Country Cider Vinegar Powder).
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Potato crisps in sunflower oil” →
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.