Mexican Chilli Flavoured Potato Chips
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 527 kcal | 26% |
| Fat | 35,0 g | 50% |
| of which saturates | 13,6 g | 68% |
| Carbohydrate | 46,0 g | 18% |
| of which sugars | 0,70 g | 1% |
| Fibre | 4,8 g | — |
| Protein | 7,4 g | 15% |
| Salt | 0,53 g | 9% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pomme de terre, huile végétale (fruit de palme e/ou germe de maïs ou de tournesol), avec TBHQ, sel, farine de maïs, arômes (gluten de blé), épices (irradiées), poudres végétales [ail, oignon (irradié)], maltodextrine, sucre, MSG [exhausteur de goût (E621)], huile végétale (graine de tournesol), antiagglomérant (E551), dextrose, acide citrique (E330), exhausteurs de goût (E627, E631).
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato crisps”: 1,40 kg CO₂e per kg of product.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.