Garlic & Herb Yellowfin Sole Fillets
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 | 167 kcal | 8% |
| Fat | 7.5 g | 11% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 14.5 g | 29% |
| Salt | 0.34 g | 6% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
80% Yellowfin Sole (Fish), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Wheat Starch, Salt, Garlic Powder, Dextrose, Yeast Extract, Onion Powder, Dried Roast Garlic, Skimmed Milk Powder, Yeast, Parsley, Garlic Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 1 July 2025 | £2.99 | Grimsby |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Frozen breaded fish”: 8.84 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.