Meat balls in gravy
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 | 87 kcal | 4% |
| Fat | 4.2 g | 6% |
| of which saturates | 1.1 g | 5% |
| Carbohydrate | 7.8 g | 3% |
| of which sugars | 0.53 g | 1% |
| Fibre | 0.53 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
chicken meatballs (44%) [chicken (77%), rusk (wheat flour (wheat fau carbonate, iron, niacin, thiamin), salt), potato starch, water,salt, eas imn, emulsifiers: diphosphates, triphosphates, ground white pepper, ground gnge nutmeg), water, tomato, modified maize starch, onion powde, dred onin a malt extract, yeast extract, ground black pepper,
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
4% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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