Protein smooth peanut
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 664 kcal | 33% |
| Fat | 57.0 g | 81% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 5.4 g | 2% |
| of which sugars | 2.1 g | 2% |
| Fibre | 5.3 g | — |
| Protein | 30.0 g | 60% |
| Salt | 0.01 g | 0% |
Open Food Facts, ODbL, record updated 24 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
W Ingredients Roasted Peanuts (100%). Made in the UK with non-UK Peanuts. Allergy advice: For allergens see ingredients in bold. Not suitable for other nut and sesame allergy sufferers. Storage: Store cool & dry. Once opened, consume within 3 months. Please recycle: Polypropylene tub, lid and labels. with compassion.com.au PALM OIL FREE R 100% NUTS Vegan TO P PA PEAN W 36 67
The ingredient list is only available in Spanish in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Peanut butters” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Peanut butters”: 4.06 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.