Fabsta Digestive Biscuits
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 | 491 kcal | 25% |
| Fat | 21.6 g | 31% |
| of which saturates | 11.0 g | 55% |
| Carbohydrate | 66.9 g | 26% |
| of which sugars | 15.9 g | 18% |
| Fibre | 5.1 g | — |
| Protein | 7.2 g | 14% |
| Salt | 50.0 g | 833% |
Open Food Facts, ODbL, record updated 18 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida) (43.3%), Edible Vegetable Oil (Palm Oil), Wheat Flour (Atta) (15.3%), Sugar, Wheat Bran (2.5%), Invert Sugar Syrup, Raising Agents [INS 500 (ii), INS 503 (ii), INS 450 (i)], Oatmeal, Iodised Salt, Malt Extract, Acidity Regulator (INS 296), Dough Conditioner (INS 223).
- E223Sodium metabisulphiteAntioxidant · Preservative
- E296Malic acid
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 2.20 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.