Mexican Style Corn Fitters
Prefix 506 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 | 194 kcal | 10% |
| Fat | 8.1 g | 12% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 22.7 g | 9% |
| of which sugars | 6.2 g | 7% |
| Fibre | 5.0 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.62 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sweetcorn (66%), Red Pepper, Gram Flour, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Jalapeño Peppers (6%), Rapeseed Oil, Onion, Pasteurised Egg, Cornflour, Garlic Purée, Coriander, Red Chilli Purée, Sugar, Smoked Paprika, Sea Salt, Raising Agents: Disodium Diphosphate, Sodium Bicarbonate; Salt, Rice Flour, Chipotle Chilli Powder. Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable fritters”: 1.57 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.