Makhana popped fox nuts
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 | 514 kcal | 26% |
| Fat | 26.8 g | 38% |
| of which saturates | 11.2 g | 56% |
| Carbohydrate | 60.0 g | 23% |
| of which sugars | 4.3 g | 5% |
| Protein | 8.2 g | 16% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 18 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Makhana (Popped Gorgon Nut) (72%), Refined Palmolein Oil, Spices & Condiments (Chilli, Coriander, Ginger, Cumin, Fenugreek, Turmeric, Long Pepper, Nutmeg, Mace, Dried Mint leaves (0.3%), Dried Mango (Amchur), Dried Fenugreek Leaves), Salt, Black Salt, Sugar, Olive Oil (1%), Maltodextrin, Hydrolysed Peanut Protein, Flour Treatment Agent (INS 510), Acidity Regulators (INS 296, INS 330) and Flavour Enhancers (INS 627, INS 631), Anticaking Agent (INS 551), Turmeric Oleoresin, Garden Mint Oleoresin, Natural Colour (INS 141) and Added Flavour (Natural Flavouring Substance - Mint). Sugar, ALLERGEN INFORMATION: MAY CONTAINS NUT
- E141Copper complexes of chlorophylls and chlorophyllinsColour
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E510ammonium chloride
- E551Silicon dioxideCarrier
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Appetizers” →
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.