
Potato Stix
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 | 507 kcal | 25% |
| Fat | 24.5 g | 35% |
| of which saturates | 11.7 g | 58% |
| Carbohydrate | 66.0 g | 25% |
| of which sugars | 4.9 g | 5% |
| Fibre | 2.8 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.92 g | 15% |
Open Food Facts, ODbL, record updated 20 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Corn Flour (66%), Refined Palmolein Oil, Seasoning (Sugar, Iodised Salt, Spices and Condiments, Maltodextrin, Tamarind Powder, Acidity Regulators (INS 330, INS 334, INS 296), Flavour Enhancers (INS 627, INS 631), Anticaking Agent (INS 551), Lemon Juice Powder, Antioxidant (INS 319), Colour (INS 160c), Natural and Nature Identical Flavouring Substances), Dehydrated Potato Powder (5%), Anticaking Agent (INS 170).
- E160cPaprika extractColour
- E170Calcium carbonates
- E296Malic acid
- E319Tertiary-butylhydroquinone (tbhq)Antioxidant
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato crisps”: 1.40 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.