Too Yumm Protein Chips, Too Yumm
i Photo: Open Food Facts contributors · CC BY-SA

Too Yumm Protein Chips

by Too Yumm · 60g
India
NUTRI-SCOREABCDENOVA4
480 kcalper 100 g · 24% of the reference intake
3.4 gof sugars per 100 g
Barcode (EAN-13)8906090579094
GS1 prefix890 · GS1 India
Additives6: E150d, E170, E414…
AllergensGluten, Milk, Peanuts, Soybeans, Sulphur dioxide and sulphites
8906090579094

Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy480 kcal24%
Fat22.4 g32%
of which saturates5.0 g25%
Carbohydrate52.0 g20%
of which sugars3.4 g4%
Fibre6.7 g—
Protein17.3 g35%
Salt3.3 g55%

Open Food Facts, ODbL, record updated 8 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Multigrain Blend [(60%) (Corn Flour, Whole Wheat Flour (Atta), Rice Flour, Bengal Gram Flour, Oats Flour)], Edible Vegetable Oil (Rice Bran Oil), Peanut Protein Isolates (15%), Seasoning [Sugar, lodised Salt, Milk Solids, *Spices and Condiments Maltodextrin, Natural and Nature Identical Flavouring Substances, Hydrolysed Vegetable Protein, Edible Vegetable Oil (Coconut), Anticaking Agent (INS 551), Flavour Enhancers (INS 627, INS 631), Stabilizer (INS 414)], Anticaking Agent (INS 170), Colour (INS 150d) *Used as Natural Flavouring Agents ALLERGEN ADVICE: Contains Wheat, Oats, Milk, Peanuts, Soya and Sulphite May contain Mustard

  • E150dSulphite ammonia caramelColour
  • E170Calcium carbonates
  • E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
  • E551Silicon dioxideCarrier
  • E627Disodium guanylate
  • E631Disodium inosinate

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in India
India

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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