vegan cauliflower, coconut and chickpea pie
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 | 305 kcal | 15% |
| Fat | 17.0 g | 24% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 29.8 g | 11% |
| of which sugars | 4.4 g | 5% |
| Fibre | 4.1 g | — |
| Protein | 6.2 g | 12% |
| Salt | 2.5 g | 41% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
cauliflower (37%), malted wheat flour (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), malted wheat flakes, barley flour, wheat gluten, malted wheat flour), water, rapeseed oil, onion, coconut (5%), palm oil, chickpeas (49%), Cornflour, coconut flakes, ginger, parsley, turmeric, salt, dextrose monohydrate, yeast extract, coriander, garlic purée, chilli, wheat flour, sage extract, black pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetables pies”: 2.54 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.