Tomato Burger Relish
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 | 162 kcal | 8% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 38.0 g | 15% |
| of which sugars | 37.0 g | 41% |
| Fibre | 0.80 g | — |
| Protein | 1.2 g | 2% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
TOMATOES (41%), Sugar, Sultanas (13%), Spirit Vinegar, Caramelised Red Onion (4%), [Red Onion, Brown Sugar, Balsamic Vinegar Red Wine Vinegar, Concentrated Grape Must)], CONCENTRATED TOMATO PURÉE (4%), Water, Onions, Sea Salt, Muscovado Sugar, Modified Maize Starch, Yellow Mustard Seed, Ground Black Pepper, Allspire, Ground Coriander, Ground Bay Leaf, Ground Clove, Ground Cassia, Chilli Powder.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “Tomato sauces”: 1.47 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.