Spaghetti Bolognese
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 | 126 kcal | 6% |
| Fat | 4.0 g | 6% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 13.1 g | 5% |
| of which sugars | 2.4 g | 3% |
| Fibre | 2.2 g | — |
| Protein | 8.3 g | 17% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked spaghetti pasta (water, durum wheat semolina), beef (25%), tomato, water, mushroom, tomato paste, onion, carrot, celery, garlic purée, red wine vinegar, salt, cornflour, oregano, rosemary, black pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
61% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bolognese spaghetti” →
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 “Bolognese-style pasta”: 6.51 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
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