pasta and meatballs
Prefix 426 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 | 106 kcal | 5% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 10.3 g | 4% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 9.6 g | 19% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Pasta (30%) (Water. Yellow Pea Flour Durum Wheat Semolina (contains Gluten). Yellow Pea Protein Isolate). Beef and Pork Meatballs (24%) (Beef (50%) - Pork (28%) Onions. Water. Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Salt Dried Garlic Dried Herbs (Basil. Oregano Parsley. Rosemary Sage Tarragon. Thyme) Ground Spices (Aniseed Black Pepper. Fennel Red Chilli Peppers). Yeast Dried Red Peppers). Tomatoes (19%). Onions - 4 g 9 9 4g 2g 49 Og . e . Water Tomato Paste. . Spinach (2.5%) - Red Peppers (2%) Roast Beef Stock (Water Beef Bones · Beef - Yeast Extract - Salt). Honey Rapeseed Oil - Garlic Purée · Cornflour -. Ground Smoked Paprika - Beef Dripping Red Chillies. Basil Reduced Sodium Salt Sherry Vinegar . Cumin Seeds · Fennel Seeds Guajillo Chilli Flakes.
Source: Open Food Facts, ODbL · additive names and functions: 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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