4 Battered Haddock
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 | 233 kcal | 12% |
| Fat | 11.6 g | 17% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 20.4 g | 8% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.80 g | — |
| Protein | 11.2 g | 22% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
HADDOCK (Melanogrammus aeglefinus) (52%) (Fish), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Vegetable Oils (Rapeseed Oil, Sunflower Oil), Wheat Starch, Salt, Raising Agents: Diphosphates, Sodium Carbonates; Maize Flour, Yeast Extract, Palm Fat, Dextrose, Colour: Paprika Extract; Black Pepper Extract, Yeast. ALLERGY ADVICE: For allergens, see ingredients in bold. WARNING: Although every effort has been made to remove bones, some small bones may remain. The Haddock in this product comes from a fishery that has been independently certified to the MSC's standard for a well-managed and sustainable fishery. www.msc.org. 500g e
- E160cPaprika extractColour
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
56% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Fishes” →
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.