Garlic herb breaded prawns
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 | 242 kcal | 12% |
| Fat | 11.0 g | 16% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 24.2 g | 9% |
| of which sugars | 1.1 g | 1% |
| Fibre | 2.1 g | — |
| Protein | 10.5 g | 21% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
king prawn (penaeus vannamei) (crustacean) (43%), wheat flour wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed wheat starch, salt, garlic powder, olive oil, yeast, onion powder, yeast extract, dried chives, dried parsley, black pepper, parsley oil, garlic extract, thyme extract, sage extract, rosemary extract, trition pical values en cooked) ergy which saturates bohydrate which sugars e urgy advice: for al ergens, see ingredients in bold, contain fish and molluscs, although every effort has been made to remove shell, some s fragments may remain, per 100g 1016kj/
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
72% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Shrimps” →
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 “Shrimps”: 20.4 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
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