
Rice Krispie Squares Gooey Marshmallow
Prefix 505 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 | 426 kcal | 21% |
| Fat | 12.0 g | 17% |
| of which saturates | 7.0 g | 35% |
| Carbohydrate | 76.0 g | 29% |
| of which sugars | 32.0 g | 36% |
| Fibre | 0.90 g | — |
| Protein | 3.0 g | 6% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 16 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Kellogg's puffed rice cereal (35%) (rice flour, sugar, barley malt extract, wheat gluten, salt, niacin, iron, vitamin B6. riboflavin, thiamin, folic acid, vitamin D, vitamin B12), marshmallow (33%) (glucose syrup, sugar, beef gelatin, flavouring), fructose, palm oil, invert sugar syrup, glucose syrup, humectant (glycerol). flavouring (contains milk), emulsifiers (E472e, E472a). antioxidant (E320). caramelised sugar.
- E320Butylated hydroxyanisole (bha)Antioxidant
- E422GlycerolHumectant · Thickener
- E428Gelatine
- E472aAcetic acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
78% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cereal bars” →
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.