
La gustosa
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 | 544 kcal | 27% |
| Fat | 33.0 g | 47% |
| of which saturates | 16.0 g | 80% |
| Carbohydrate | 58.0 g | 22% |
| of which sugars | 30.0 g | 33% |
| Fibre | 0.00 g | — |
| Protein | 6.6 g | 13% |
| Salt | 0.30 g | 5% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Crema de alune 30% (zahar, ulei de floarea soarelui, pudra de cacao cu un conținut redus de grăsime, amidon modificat, pasta de alune 4%, grăsime vegetală (de palmier), emulsifiant - lecitina de soia, arome), faina de grâu, grăsime vegetală (de palmier), zahar, lapte praf degresat, amidon de cartofi, masa din oua pasteurizata, pudra de cacao cu un conținut redus de grăsime, sirop de glucoza, emulsifiant - lecitina de soia, agent de afânare - carbonat de sodiu, sare, aroma.
The ingredient list is only available in Romanian in the source; we show it as it is, without translation.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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.