Potato Puffs
Prefix 409 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 | 176 kcal | 9% |
| Total fat | 8.2 g | 11% |
| Saturated fat | 0.59 g | 3% |
| Total carbohydrate | 24.7 g | 9% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 2.3 g | 8% |
| Protein | 2.3 g | 5% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated July 17, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
potatoes nutrition facts vege table oil (contains one or more of the following soybean oil, canola oil serving size 3 oz (85g9 pieces) yellow corn flour, salt granulated onion, spice extractive, dextrose, disodium dihydrogen pyrophosphate (to promote 11 servings per container amount per serving calories 150 color retention), % daily value total fat 7g saturated fat 0,5g trans fat og cholesterol omg 9% 3%
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
Climate impact
Reference value for the category “Frozen fried potatoes”: 0.90 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 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.