wheelos masala flavour
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 | 484 kcal | 24% |
| Fat | 21.5 g | 31% |
| of which saturates | 10.3 g | 52% |
| Carbohydrate | 62.6 g | 24% |
| of which sugars | 1.9 g | 2% |
| Protein | 7.5 g | 15% |
| Salt | 3.6 g | 59% |
Open Food Facts, ODbL, record updated 23 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida) (60%), Edible Vegetable Oil (Palmolein, Rice Bran, Corn), Tapioca Starch, Corn Flour, Edible Common Salt, Dehydrated Vegetable Powder (Onion, Garlic, Tamarind), Spices & Condiments 2% (Dry Mango, Chilli, Pepper, Cumin), Sugar, Yeast Extract, Acidity Regulator (E296, E230, E334), Natural & Nature Identical Flavouring Substances (Masala), Flavour Enhancer (E627, E631), Anticaking Agent (E551, E341(II)), Paprika Extract (E160C). Contains: Wheat, Gluten
- E160cPaprika extractColour
- E230BiphenylPreservative
- E296Malic acid
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiDicalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E551Silicon dioxideCarrier
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in India, 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.