o donnells crisps cheese & onion
Prefix 501 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 | 517 kcal | 26% |
| Fat | 30.6 g | 44% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 3.5 g | 4% |
| Fibre | 5.2 g | — |
| Protein | 6.7 g | 13% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredien Potatoes, Vegetable Oil (Sunf varying proportions), Ballymaloe Relish & Irish Cheddar Flavour [Sugar, Natural Flavourings, Salt, Onion Powder, Tomato Powder, Whole MIL Powder, Yeast Extract, Cheese Powder (Cheese Powder, Whey Powder) (MILK), Acid (Citric Aci Spices, Dried Wexford Cheddar Cheese Powder (MILK), Garlic Powder, Colour (Paprika Extract Antioxidant (Rosemary Extract)].
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato crisps”: 1.40 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
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