McVitie's Digestive
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 470 kcal | 24% |
| Fat | 17.3 g | 25% |
| of which saturates | 8.3 g | 42% |
| Carbohydrate | 70.6 g | 27% |
| of which sugars | 18.1 g | 20% |
| Fibre | 6.5 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 20 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida) (43.3%), Edible Vegetable Oil (Palm Oil), Whole Wheat Flour (Atta) (15.3%), Sugar, Wheat Bran (2.5%), Invert Sugar Syrup, Raising Agents [INS 500(ii), INS 503(ii), INS 450(i)], Oatmeal, Edible Common Salt, Malt Extract, Acidity Regulator (INS 296), Dough Conditioner (INS 223).
- E223Sodium metabisulphiteAntioxidant · Preservative
- E296Malic acid
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 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.