krackjack
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 489 kcal | 24% |
| Total fat | 19.9 g | 26% |
| Saturated fat | 9.4 g | 47% |
| Total carbohydrate | 70.5 g | 26% |
| Total sugars | 19.6 g | — |
| Protein | 6.8 g | 14% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated August 6, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
refined wheat flour (maida), refined oils (palmolein, palm), sugar, invert syrup, leavening agents (503(ii), 500(ii), 341(i)), salt, yeast, flour treatment agents (223, 1101(i)), emulsifiers of vegetable origin (471, 322), artificial flavouring substances (vanilla, butter), wheat, sulphite
- E1101ProteaseStabilizer
- E223Sodium metabisulphiteAntioxidant · Preservative
- E322LecithinsAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
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.