Gnocchi
Prefix 075 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 | 163 kcal | — |
| Fat | 0.30 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 34.0 g | — |
| of which sugars | 1.0 g | 1% |
| Fibre | 1.5 g | 5% |
| Protein | 5.0 g | — |
| Sodium | 0.56 g | 24% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Purée de pommes de terre 70% (eau, flocons de pomme de terre reconstitués contenant des émulsifiants: mono et diglycérides d'acides gras arômes), farine de blé entier, amidon de pommes de terre, farine de riz, sel, acide lactique, acide sorbique.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E200Sorbic acidPreservative
- E270Lactic acid
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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 “Potato gnocchi” →
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 “Potato gnocchi”: 0.94 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.