chili peanuts
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 603 kcal | 30% |
| Total fat | 49.0 g | 63% |
| Saturated fat | 6.0 g | 30% |
| Total carbohydrate | 12.3 g | 4% |
| Total sugars | 7.7 g | — |
| Dietary fiber | 7.3 g | 26% |
| Protein | 24.3 g | 49% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated October 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PEANUTS (93%), CHILLI SEASONING (5%) [Salt, Sugar, Dextrose, Onion Powder, Rusk (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent: Ammonium Carbonates), Cayenne Pepper, Garlic Powder, Yeast Extract Powder, Acid: Citric Acid; Natural Flavouring, Colour: Paprika Extract, Basil, Habanero Chilli Extract), Rapeseed Oil.
- E160cPaprika extractColor
- E330Citric acidAntioxidant · Sequestrant
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Peanuts”: 4.18 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.