Egg and Cress Sandwich
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 238 kcal | 12% |
| Fat | 13.0 g | 19% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 19.0 g | 7% |
| of which sugars | 2.2 g | 2% |
| Fibre | 2.0 g | — |
| Protein | 9.5 g | 19% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Egg Mayonnaise (51%) (Hard Boiled Egg, Mayonnaise (Rapeseed Oil, Pasteurised Egg Yolk, Water, Spirit Vinegar, Sugar, Salt, Mustard Flour), Reduced Fat Mayonnaise (Water, Rapeseed Oil, Cornflour, Pasteurised Egg Yolk, Spirit Vinegar, Sugar, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), White Wine Vinegar, Salt), Salt, White Pepper, Black Pepper), Malted Bread (44%) (Wheat Flour (Wheat Flour, Calcium carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat Flakes, Wheat Bran, Wheat Protein, Yeast, Malted Barley Flour, Salt, Emulsifiers (Mono - and diglycerides of fatty acids-Vegetable, Mono - and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids-Vegetable), Malted Wheat Flour, Rapeseed Oil, Flour Treatment Agent (Ascorbic acid), Wheat Starch, Wheat Flour), Salad Cress (5%) (Rapeseed, Cress).
- E300Ascorbic acidAntioxidant · Sequestrant
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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