Nariyal Biscuit
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 | 467 kcal | 23% |
| Total fat | 19.0 g | 24% |
| Saturated fat | 9.4 g | 47% |
| Total carbohydrate | 64.1 g | 23% |
| Total sugars | 21.2 g | — |
| Dietary fiber | 6.2 g | 22% |
| Protein | 6.8 g | 14% |
| Sodium | 0.26 g | 11% |
Open Food Facts, ODbL, record updated October 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Wheat flour (atta) 55.53%, sugar, refined palm oil, invert syrup, desiccated coconut powder (1.85%), milk solids, raising agents [(INS 503(ii), INS 500(ii), INS 341(i))], iodized salt, honey, emulsifier INS 322(i), ghee, dough conditioner (INS 223), natural & nature identical flavouring substances.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- 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.
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.