Paluszki, Aksam
i Photo: Open Food Facts contributors · CC BY-SA

Paluszki

by Aksam · 300 g
United KingdomPoland
NUTRI-SCOREABCDENOVA4
392 kcalper 100 g · 20% of the reference intake
2.4 gof sugars per 100 g
Barcode (EAN-13)5907029000040
GS1 prefix590 · GS1 Poland
Additives3: E500, E503, E524
AllergensGluten, MilkMay contain: Gluten, Milk, Nuts, Sesame seeds, Soybeans
5907029000040

Prefix 590 was issued by GS1 Poland. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy392 kcal20%
Fat8.2 g12%
of which saturates0.80 g4%
Carbohydrate68.0 g26%
of which sugars2.4 g3%
Fibre4.8 g—
Protein9.1 g18%
Salt3.8 g63%

Open Food Facts, ODbL, record updated 25 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Wheat flour, vegetable rapeseed oil, salt 3.4%, sugar, glucose syrup, sodium hydroxide, sodium bicarbonate, ammonium bicarbonate, aromas

Allergen: GlutenAllergen: MilkMay contain: GlutenMay contain: MilkMay contain: NutsMay contain: Sesame seedsMay contain: Soybeans
  • E500Sodium carbonatesStabiliser · Thickener
  • E503Ammonium carbonates
  • E524Sodium hydroxide

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

1.54kg CO₂e per kg

Reference value for the category “Crackers (Appetizers)”: 1.54 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

Sold under this barcode in 2 countries
PolandUnited Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.