Prosciutto Cappelletti
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 | 186 kcal | 9% |
| Fat | 4.1 g | 6% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 26.9 g | 10% |
| of which sugars | 0.60 g | 1% |
| Fibre | 1.8 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 4 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Durum wheat semolina, prosciutto (10%) (pork leg. salt), cooked pork sausage (pork, water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, black pepper, ground nutmeg, ground coriander, parsley), water, ricotta cheese (milk), pasteurised free range egg (8%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), dried potato, medium fat hard cheese (milk), salt, mace, yeast, black pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pasta stuffed with cheese”: 3.62 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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