Tartinade de type confiture fraises et rhubarbes
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 | 167 kcal | — |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 40.0 g | — |
| of which sugars | 26.7 g | 27% |
| Protein | 0.00 g | — |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated September 3, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Sugars (fructose and/or glucose and/or sugar), Water, Strawberries, Rhubarbs, Pectin, Citric acid, Concentrated lemon juice, Guar gum, Potassium sorbate, Black carrot extract, beta carotene (natural colour), Natural flavour, Calcium chloride.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E175Gold
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
19% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Strawberry jams” →
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 “Strawberry jams”: 1.75 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.