Rich tea biscuits
Prefix 509 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 | 460 kcal | 23% |
| Total fat | 15.0 g | 19% |
| Saturated fat | 6.9 g | 35% |
| Total carbohydrate | 74.0 g | 27% |
| Total sugars | 20.0 g | — |
| Protein | 7.4 g | 15% |
| Sodium | 0.44 g | 19% |
Open Food Facts, ODbL, record updated October 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
wheat flour, sugar, palm oil, glucose fructose syrup, barley malt extract, raising agents (ammonium carbonates, sodium carbonates), salt. allergy advice: for allergens, including cereals containing gluten, see highlighted ingredients. may also contain traces of sesame seeds.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
13% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
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 “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 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
