Lamb Moussaka
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 146 kcal | 7% |
| Fat | 9.5 g | 14% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 7.5 g | 3% |
| of which sugars | 2.5 g | 3% |
| Fibre | 1.4 g | — |
| Protein | 6.8 g | 14% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Aubergines (37%) - Lamb (25%). Potatoes (23%) Whole Milk Onions Tomatoes Pecorino Cheese (Milk) Red Wine - Cornflour Tomato Paste. Rapeseed Oil - Unsalted Butter (Milk). Broad Bean Flour Carlic Purée Salt. · Double Cream (Milk) Ground Spices (Cinnamon Allspice Paprika - White Pepper - Nutmeg) Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin). Roasted Lamb Stock (Water Lamb Bones Yeast Extract Salt Tomato - Paste Sugar) Sugar, Oregano, Yeast Extract, Ground Bay Leaves, Dried Carrots, Dried Leeks Rosemary Extract
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Moussaka”: 23.6 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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