Soya Chaap Tandoori
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 | 182 kcal | 9% |
| Fat | 10.8 g | 15% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 0.00 g | 0% |
| Fibre | 5.5 g | — |
| Protein | 12.0 g | 24% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 3 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Soya chaap (Potable Water, Soya flour, Wheat gluten, Tapioca starch, Iodized Salt, Fibers (Wheat, Psyllium Husk), Spices, Roasted Onions, Edible Vegetable Oil (Rice Bran Oil Mustard) Lemon Powder, Garlic Paste, Ginger Paste, Natural & Nature identical flavours , Roasted Chana Powder, Spices
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Meat analogues from soy or wheat proteins”: 1.91 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.