Mcvities Hobnobs Chocolate Slices 5 Pack 128.6G
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 492 kcal | 25% |
| Total fat | 24.8 g | 32% |
| Saturated fat | 12.0 g | 60% |
| Total carbohydrate | 61.6 g | 22% |
| Total sugars | 40.6 g | — |
| Dietary fiber | 2.2 g | 8% |
| Protein | 4.4 g | 9% |
| Sodium | 0.26 g | 11% |
Open Food Facts, ODbL, record updated May 1, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Partially Inverted Sugar Syrup, Milk Chocolate (18%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey (Milk), Butter Oil (Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers (Soya Lecithin, E476), Natural Flavouring], Vegetable Oils (Palm, Rapeseed), Glucose-Fructose Syrup, Sugar, Butter (Milk), Rolled Oats, Wholemeal Wheat Flour, Fat Reduced Cocoa Powder, Maltodextrin, Emulsifiers (E471, E472e, Soya Lecithin), Calcium Carbonate, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Product contains 32% Crushed Biscuits and 11% Hobnobs Biscuit Pieces
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
- E476Polyglycerol polyricinoleateEmulsifier
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: 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.