
Stollen Luxury-Marzipan
Prefix 410 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 | 402 kcal | 20% |
| Fat | 17.0 g | 24% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 57.0 g | 22% |
| of which sugars | 39.0 g | 43% |
| Fibre | 2.8 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.35 g | 6% |
Open Food Facts, ODbL, record updated 13 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
raisins 27%, wheat flour, palm fat, sugar, dextrose, glucose-fructose-syrup, almonds, rapeseed oil, humectant: sorbitols, orange peels, yeast, wheat starch, lemon peels, emulsifiers: mono - and diglycerides of fatty acids, sodium stearol-2-lactylate, natural flavoring, salt, starch, fully hydrogenated palm fat
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Fruit cakes” →
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 “Fruit cakes”: 3.28 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.