Tomato and mozzarella girasoli
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 249 kcal | 12% |
| Fat | 8.9 g | 13% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 30.3 g | 12% |
| of which sugars | 4.7 g | 5% |
| Fibre | 2.1 g | — |
| Protein | 10.9 g | 22% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
55% Mozzarella and Tomato Filling (13.2% Mozzarella Cheese (Milk), 11.5% Ricotta Cheese (Milk), 5.3% Tomato Passata [Tomatoes, Tomato Juice], 4.4% Double Concentrated Tomato Paste, Whey Powder (Milk), Sunflower Oil, Water, Breadcrumbs [Wheat Flour, Water, Salt], Wheat Flour, 1.6% Dried Tomatoes [Tomatoes, Salt], Basil, Salt, Sugar, Black Pepper), 45% Egg Pasta (Durum Wheat Semolina, 9% Whole Egg, Water).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked fresh pasta stuffed with cheese and vegetables”: 3.62 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.