Turkey Bacon Style
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 | 238 kcal | — |
| Fat | 4.0 g | 5% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 1.0 g | — |
| of which sugars | 1.0 g | 1% |
| Protein | 3.0 g | — |
| Sodium | 0.11 g | 5% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Dinde, Peau de dinde, Eau, Sucre, Sel, Fécule Sugars / key rune Cholesterol / Cholestéro! 25 m Sodium 150 mg 7 % Potassium 125 mg 3 % Calcium 20 mg 2% Iron/Fer 1 mg 6 % * 5% or less is a little, 15% or more is a lot * 5% ou moins c'est peu, 15% ou plus c' beaucoup JFFER Canada EDE 65822 98070 1 Ingredients: Turkey, Turkey skin, Water, Sugar, Salt Potato starch, Potassium phosphate, Natural and artficial flavour, Ascorbic acid, Smoke flavour, Sodium nitrite, Smoke May contain: Egg de pommes de terre, Phosphate de potassium, Arôme naturel et artificiel, Acide ascorbique, Arôme de fumée, Nitrite de sodium, Fumée. Peut contenir: Oeufs CELIAC LUTEN E DE LA 9, FREE MALADIE
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Turkeys”: 4.56 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.