Kentucky habanero
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 6 kcal | 0% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 8.4 g | 9% |
| Protein | 0.40 g | 1% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
gyadent Hote, pit vinego, sugar,bel peper, whiskey S%, apiat puge e onmlur, abonero chili 2.8% (yelow habaneros, aod eref moined st sut chili anie die in Topeseed oil, cayenne pepper, birds eye mharl rin fou, fovour, spies, ocdty regulator (mai acid, hidae om) colours (beto-corotene, poprika extrac). Contains <2 alahal Sule we leloe se. Afer oening keep refigeraed. refrigerated
Source: Open Food Facts, ODbL · additive names and functions: 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
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