Cream Of Petits Pois & Bacon Soup
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 | 64 kcal | 3% |
| Fat | 2.7 g | 4% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 6.3 g | 2% |
| of which sugars | 2.3 g | 3% |
| Fibre | 2.0 g | — |
| Protein | 2.7 g | 5% |
| Salt | 0.51 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, petits pois (30%), potatoes, double cream (milk) (4%), smoked bacon (2.0%) (pork, water, salt, dextrose monohydrate, preservative (sodium nitrite)), maize starch, bufter (milk), skimmed milk powder, sugar, sea salt, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, yeast extract powder, potato starch, herb and spice extracts (turmeric, nutmeg, Fat black pepper, lovage), black peppercorns, ground black pepper, onion powder, celery powder, sunflower oil ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold TYPICAL AS SOLD Energy Energy lich of which st Carbohyd of which sp Fibre Protein alt
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
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.