Crispy potato Hot and spicy
Prefix 490 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 567 kcal | 28% |
| Fat | 33.3 g | 48% |
| of which saturates | 20.0 g | 100% |
| Carbohydrate | 53.3 g | 20% |
| of which sugars | 13.3 g | 15% |
| Fibre | 0.00 g | — |
| Protein | 6.7 g | 13% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 11 February 2022 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
potato, vegetable oil, sugar, monosodium glutamate, sodium salt (guanylate, inosinate), yeast extract, salt, spices, hydrolysed vegetable protein, vegetable powder, silicon dioxide, colouring (caramel), flavouring, sodium diacetate
- E150Caramel
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% 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 Singapore, 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
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