Crunchy Nut Clusters
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 423 kcal | 20% |
| Fat | 8.0 g | 11% |
| of which saturates | 1.3 g | 5% |
| Carbohydrate | 76.9 g | 25% |
| of which sugars | 29.7 g | 33% |
| Fibre | 3.8 g | 13% |
| Protein | 7.4 g | 15% |
| Sodium | 0.14 g | 6% |
Open Food Facts, ODbL, record updated 17 June 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Cereals (58%) (corn, wholegrain oats, oatmeal [oats]), sugar, peanuts (5%), wheat crispies (3%), honey (2.5%), sunflower oil, molasses, salt, desiccated coconut, modified starch (dextrin roasted starch), barley malt extract, vitamins (vitamin E, niacin, vitamin B6, riboflavin, folate), minerals (iron, zinc oxide). Contains gluten, wheat, peanuts. May contain tree nuts, sesame.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
88% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breakfast cereals” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in New Zealand, values per 100 g.
Climate impact
Reference value for the category “Breakfast cereals”: 3.40 kg CO₂e per kg of product (closest product in Agribalyse).
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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