Lilas pâte phyllo
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 261 kcal | — |
| Fat | 0.00 g | 0% |
| of which saturates | 0.55 g | 3% |
| Carbohydrate | 60.9 g | — |
| of which sugars | 4.3 g | 4% |
| Fibre | 3.9 g | 14% |
| Protein | 8.7 g | — |
| Sodium | 0.70 g | 30% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
WHEAT FLOUR, WATER, CORN STARCH, CANOLA OIL, SALT, DEXTROSE, POTASSIUM SORBATE, TRICALCIUM PHOSPHATE.
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Phyllo dough”: 1.90 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 valuesDaily Values: Food and Drug Regulations, Health Canada.
- 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.