
Coles Kitchen Lamb Casserole
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 108 kcal | 5% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.2 g | 9% |
| Carbohydrate | 8.7 g | 3% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.8 g | 6% |
| Protein | 5.2 g | 10% |
| Sodium | 0.22 g | 10% |
Open Food Facts, ODbL, record updated 23 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Meat Sauce (71%) [Water, Australian Lamb Mince (16%), Fried Onion (Onion, Canola Oil), Peas (7%), Carrot (6%), Onion, Green Lentils (3%), Celery, Thickener (1422), Red Wine (Preservative (Sulphur Dioxide (Sulphites)), Tomato Paste, Natural Flavour, Salt, Worcestershire Sauce (Acidity Regulator (Citric Acid), Vegetable Gum (Xanthan Gum)), Natural Flavour, Garlic Powder, Emulsifier (473), Onion Powder, Malted Barley, Black Pepper, Herbs (Rosemary, Thyme, Bay Leaf)], Potato (18%) [Potato, Canola Oil, Antioxidant (450), Dextrose (Maize)], Australian Lamb Chunks (8%) [Lamb (75%), Water, Thickeners (Potato Starch, Corn Starch), Salt, Tomato Paste, White Pepper, Onion Powder, Garlic Powder, Malted Barley, Rosemary], Cheese Crumb Topping (0.7%) [Cheddar Cheese (Milk), Crumb (Wheat Flour, Sugar, Yeast, Canola Oil, Salt, Wheat Gluten), Parmesan Cheese (Milk), Parsley].
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E220Sulphur dioxideAntioxidant · Preservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E473Sucrose esters of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.