Plant Menu Red Pepper & Butternut Squash Sausages
Prefix 408 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 | 118 kcal | 6% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 2.4 g | 3% |
| Fibre | 6.8 g | — |
| Protein | 4.8 g | 10% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, yellow split peas (15%), red pepper (15%), roasted butternut squash (12%), white onion, lentils, rice flour, cooked brown rice, chickpea flour, potato fibre, thickener: methyl cellulose, salt, ground spices, flavouring, parsley (0,5%), potato starch, sunflower oil, cornflour, caramelised sugar, dextrose, yeast extract, filled into calcium alginate casings.
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetarian sausages” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 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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