Oishi Baked Porky Popps Lean Pork Skin Classic Vinegar Flavor
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 467 kcal | 23% |
| Total fat | 16.7 g | 24% |
| Saturated fat | 6.7 g | 33% |
| Total carbohydrate | 3.3 g | 1% |
| Total sugars | 3.3 g | 4% |
| Dietary fiber | 0.00 g | — |
| Protein | 73.3 g | 147% |
| Salt | 4.3 g | 71% |
Open Food Facts, ODbL, record updated June 15, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork skin, vinegar powder, iodized salt, flavor enhancers, monosodium glutamate, disodium inosinate, disodium guanylate, sugar, spices, acidulant, citric acid, antioxidant,
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavor enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 2.55 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 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.