Barbecue Rib Crisps
Prefix 590 was issued by GS1 Poland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 518 kcal | 26% |
| Fat | 30.0 g | 43% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 53.0 g | 20% |
| of which sugars | 3.7 g | 4% |
| Fibre | 4.5 g | — |
| Protein | 6.9 g | 14% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato, vegetable oils (sunflower, rapeseed in varying proportions), seasoning [sugar, hydrolysed vegetable protein (contains soya), salt, spices, flavour enhancers (monosodium glutamate, disodium 5-ribonucleotides). carob flour, green bell pepper, toasted onion powder, flavourings in which smoke flavouring, acidity regulator (citric acid), colour (paprika extract), coffee extract, beef powder]
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavour enhancer
- E635Disodium 5'-ribonucleotide
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.