Crushed Tomatoes
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 | 48 kcal | — |
| Fat | 0.24 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 8.8 g | — |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.4 g | 9% |
| Protein | 2.4 g | — |
| Sodium | 0.17 g | 7% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
utrition Facts aleur nutritive 125 mL) % Daily Value % valeur quotidienne er 1 /2 cup (125 mL) / par 1 /2 tasse ( Amount Teneur Calories Calories 60 FatI Lipides 0.3 9 Saturated / saturés 0g + Trans I trans O 9 9% Cholesterol / Cholestérolo mg odi iumI Sodium 210 mg ssium / Fibre / Fibres 3 9 PrS Sucres 5 g otassium 700 mg rate / Glucides 11 g ugars Protéines 3 g l Vitamine A / Vitamine C am amin CI ICalcium
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Tomatoes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Tomatoes”: 0.75 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.