Lincolnshire pork sausage
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 | 218 kcal | 11% |
| Fat | 15.0 g | 21% |
| of which saturates | 5.3 g | 27% |
| Carbohydrate | 3.8 g | 1% |
| of which sugars | 0.70 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 16.0 g | 32% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 8 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ut pork sausages with parsley and sage. a outdoor bred pork. 87% Pork. erving. Ingredients Pork (87%), Water, Rice Flour, Gram Flour, Parsley, Salt, Sage, Stabiliser (Triphosphates), Marjoram, Nutmeg, Maize Starch, Black Pepper, Antioxidants (Ascorbic acid, Sodium ascorbate), Preservative (Sodium metabisulphite), Dextrose. Sausage skins made using Calcium Alginate. Allergy Advice For allergens, see ingredients in bold Nutrition pre Typical Values Energy value 10 which Saturates Catholicate 400g e 15g 53 g per 2 sausages per 100g (approx. 135g) per 100g (approx. 133) 906 kJ
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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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