Lays Classic
Prefix 120 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 522 kcal | 26% |
| Total fat | 30.2 g | 43% |
| Saturated fat | 14.0 g | 70% |
| Total carbohydrate | 55.2 g | 21% |
| Total sugars | 0.60 g | 1% |
| Dietary fiber | 3.8 g | — |
| Protein | 5.8 g | 12% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated August 14, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potatoes 67%, Palm Olein, Seasoning (Salt, Maltodextrin, Sugar, Anticaking Agent (Silicon Dioxide)).
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
32% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Potato crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the Philippines, values per 100 g.
Climate impact
Reference value for the category “Potato crisps”: 1.40 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.