Oho with dill
Prefix 477 was issued by GS1 Lithuania. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 506 kcal | 25% |
| Fat | 27.0 g | 39% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 58.0 g | 22% |
| of which sugars | 3.0 g | 3% |
| Protein | 7.5 g | 15% |
| Salt | 2.8 g | 47% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flour (maize, wheat (contains gluten) and oat (contains gluten)), rapeseed oil, potato grits (sulphites), seasoning mix (sugar, salt, wheat for (contains gluten), butter milk powder, whey powder (contains milk), full cream milk powder, flavour enhancer (monosodium glutamate), fractionated vegetable oil (palm), acidity regulators (lactic acid, calcium lactate, citric acid), dried dills 0,5%, parsley, colour (curcumin), salt, sea salt.
- E100CurcuminColour
- E270Lactic acid
- E327calcium lactateThickener
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
15% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Snacks” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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
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