Sweet potatoes
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 130 kcal | 7% |
| Fat | 3.5 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 11.0 g | 12% |
| Fibre | 5.0 g | — |
| Protein | 2.0 g | 4% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 14 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sweet potatoes (90%), soybean oil, modified food starch, rice flour, corn starch, salt, dextrin, dehydrated garlic, dehydrated onion, black pepper, leavening (sodium acid pyrophosphate, sodium bicarbonate), extractive of paprika (colour), xanthan gum, basil, thyme, rosemary, for allergens, see ingredients in bold
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- 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 “Frozen French fries to roast”: 0.77 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.