Biscuits and crackers · Philippines
fita crackers 30g
by My.san · 30 g
PhilippinesFrance
0 kcalper 100 g · 0% of the reference intake
23.3 gof sugars per 100 g
Barcode (EAN-13)0750515017429
GS1 prefix075 · GS1 US
Additives7: E1101, E341, E341i…
AllergensGluten, MilkMay contain: Soybeans, Sulphur dioxide and sulphites
LabelsHalal
Prefix 075 was issued by GS1 US. 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)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 0 kcal | 0% |
| Total fat | 20.0 g | 29% |
| Saturated fat | 13.3 g | 67% |
| Total carbohydrate | 70.0 g | 27% |
| Total sugars | 23.3 g | 26% |
| Dietary fiber | 0.00 g | — |
| Protein | 6.7 g | 13% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated October 29, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Flour, coconut oil, vegetable shortening, palm oil, vitamin E, sugar, raising agents (ammonium bicarbonate, sodium bicarbonate, monocalcium phosphate), salt, malt extract, enzymes (protease).
- E1101ProteaseStabilizer
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in 2 countries
FrancePhilippines
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.