Vegetable ravioli
Prefix 406 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 | 102 kcal | 5% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 15.5 g | 6% |
| of which sugars | 3.3 g | 4% |
| Fibre | 1.7 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.81 g | 14% |
Open Food Facts, ODbL, record updated 13 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Durum Wheat Semolina, Tomato Concentrate, CRUSHED TOMATOES (7%) Tomato, Tomato Juice, Acid: Citric Acid; Firming Agent: Calcium Chloride), Onion, PEPPER (3.5%), Sunflower Oil, AUBERGINES (2%), COURGETTES (2%), Carrot, Breadcrumbs (Wheat Flour, Water, Salt, Yeast), Salt, Onion Powder, Sugar, Tomato, Basil, Garlic, Oregano, Ground Black Pepper, Laurel, Thyme, Rosemary, Ginger Powder, Nutmeg Powder. ALLERGY ADVICE:
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ravioli with vegetables”: 2.48 kg CO₂e per kg of product (closest product in Agribalyse).
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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