Lays Seaweed, Lay's
i Photo: Open Food Facts contributors · CC BY-SA

Lays Seaweed

by Lay's · 70 g
United States
NOVA4
539 kcalper 100 g · 27% of the reference intake
4.7 gof sugars per 100 g
Barcode (EAN-13)6924743919297
GS1 prefix692 · GS1 China
Additives2: E296, E621
AllergensNot given in the source
6924743919297

Prefix 692 was issued by GS1 China. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories539 kcal27%
Total fat33.3 g43%
Saturated fat5.3 g26%
Total carbohydrate54.0 g20%
Total sugars4.7 g—
Dietary fiber0.00 g0%
Protein6.0 g12%
Sodium0.62 g27%

Open Food Facts, ODbL, record updated February 18, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

total carbohydrate 3y 125 consumer hotline: 4008208718 (applicable chinese mainland, monday to friday 9:00--17:00) self-payment more conditions: keep in a dry and cool place and avoid direct sunlight. eat immediately after opening to protect yourself from moisture. fangchan south s pepsi foods (china) co., ltd. haishi no. 99 dongxing road, songjiang industrial zone, shanghai, postal code: 201600 food production license number: sc112s0003097 lay's potato chips **** net wt:70g(2,4oz) 1 servings per container ino adients:potato flour, vegetable oil, serving size fiegelatinized starch, seasonings amount per serving (sugar, glucose, salt, msg, seasoning powder, maltodextrin, flavoring, silicon dioxide, c'tric acid, d-malic acid, aspartar e, 5'-taste disodi nucleotide), sugar, food additives(mono - and di-oil, fatty acid esters, phosphoipids, b-carotene), salt, shelf life: 9 months

  • E296Malic acid
  • E621Monosodium glutamateFlavor enhancer

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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