Nachos with chunky salsa dip
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 528 kcal | 26% |
| Fat | 26.0 g | 37% |
| of which saturates | 3.1 g | 15% |
| Carbohydrate | 61.2 g | 24% |
| of which sugars | 2.2 g | 2% |
| Fibre | 5.3 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Nachos Ingredients: Corn,Sunflower oil,Tex-Mex flavour(Flavouring,Maltodextrin,salt,colour(E-160c,E160b) Acid(E-330), Allergens : may contain traces of Milk Salsa Dip Ingredients: Vegetables(paprika 14.5%,Onions 9.7%,Jalapeno Pepper 1.9%),Water,Tomato pulp,sugar,spirit vinegar,modified starch,salt,jalapeno spice (Dextrose,salt,hydrolyzed vegetable protein,yeast powder,flavour,contains soy and milk),spices, vegetable broth( contains hydrolyzed soy and wheat protein)Thickeners,E415,E412, preservativeE202,flavour,acidity regulatorE330,flavour enhancer E621
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E160bAnnattoColour
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
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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