Aloo Bhujia
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 577 kcal | 29% |
| Fat | 40.1 g | 57% |
| of which saturates | 6.5 g | 33% |
| Carbohydrate | 44.4 g | 17% |
| of which sugars | 3.7 g | 4% |
| Protein | 9.7 g | 19% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato (44%), Edible Vegetable Oil (Cotton Seed, Corn, Palmolein, Ground Nut and Rice Bran), Gram Pulse flour, Rice Flour, Edible Starch, lodised Salt, Spices & Condiments (Coriander Powder, Cumin Powder, Mango Powder, Garlic Powder, Onion Powder, Lemon Powder, Ginger Powder, Red Chilli Powder, Mace Powder, nutmeg Powder, Turmeric Powder, Mint Leaves powder), Acidity Regulator (INS 330), Anticaking agent (INS 551), Flavour Enhancers (INS 627& 631) and Natural & Nature Identical Substances.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Puffed salty snacks made from potato and soy”: 1.54 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.