Spicy Parsnip Soup
Prefix 104 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 | 37 kcal | 2% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 5.9 g | 2% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.3 g | — |
| Protein | 0.70 g | 1% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Parsnips (26%), Carrots (4%), Onions, Modified Cornflour, Red Peppers (1%), Rapeseed . Oil, Dried Skimmed Milk, Cream (Milk), Sugar, Salt, . Milk Proteins, Spice, Nutmeg, Natural I Chilli Powder, Spice 2% Extract, Coriander, Flavouring, Onion Extract, 5% Stabiliser - Polyphosphates the an and Sodium Phosphates.
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.