Mediterranean style vegetables sausages
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 | 124 kcal | 6% |
| Fat | 5.4 g | 8% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 11.6 g | 4% |
| of which sugars | 3.3 g | 4% |
| Fibre | 6.3 g | — |
| Protein | 4.1 g | 8% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Grilled aubergine (29%) (aubergine, sunflower oil), roasted red pepper (17%), courgette, pea flour, haricot beans, water, onions, chickpeas gelling agent (sodium alginate), olive oil, pea fibre, sunflower oil, sun dried tomato, pea starch, stabiliser (methylcellulose). white wine vinegar, roasted garlic purée, salt, porcini mushroom powder, yeast extract, basil, black pepper, rosemary. thyme, garlic purée, ground rosemary preservative (sodium metabisulphite) rapeseed oil, radish concentrate, carrot concentrate, citric acid ALLERGY ADVICE: For allergens see ingredients in bold SHALLOW FRY HIGH HEAT 10 mins To shallow fry on the electric hob or gas hob from chilled Preheat 1 tbsp (15mi) of olina frying pan over a high heat Remove al packaging and place SUSIS the pan. Cook for 10 minutes NUTRITION TYPICAL VALUES AS PREPARED Energy kj Energy kcal Fat of which satura Carbohydrate of which sugars Fibre Protein Salt waitrose.com/n This pack contai R=% of your da STORAGE: Keep 5°C For use by s VEGETARIA AND VEGA 200
- E200Sorbic acidPreservative
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetarian sausages” →
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 “Vegetarian sausages”: 2.21 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
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