Risotto with Pine nuts
Prefix 060 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 378 kcal | 19% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 75.0 g | 29% |
| of which sugars | 8.0 g | 9% |
| Fibre | 4.0 g | — |
| Protein | 9.0 g | 18% |
| Salt | 3.0 g | 50% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried Arborio Rice, Tomato Powder, Vegetable Bouillon (Salt, Modified Maize Starch, Rapeseed Oil, Sugar, Tomato Powder, Natural Flavouring, Yeast Extract (Yeast Extract Salt, Acidity Regulator (Citric Acid)), Spinach Powder, Onion Po Spice Extract, Nutmeg, Acidity Regulator (Citric Acid), Dried Porchini Mushrooms, Pine Nuts (3%), Dried Onion, Dried Garlic Dried Rosemary.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable risottos”: 3.27 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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