New York Style Beef And Pork Hotdogs
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 | 197 kcal | 10% |
| Fat | 13.7 g | 20% |
| of which saturates | 5.4 g | 27% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 1.1 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 14.3 g | 29% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef (47%), pork (20%), Monterey Jack cheese (milk) (7%), water, gherkins, spirit vinegar, rice flour, gram flour, potato starch, dill, pea fibre, tomato, tomato paste, sugar, salt, acidity regulators (sodium bicarbonate, calcium lactate), mustard flour, stabilisers (disodium diphosphate, tetrapotassium diphosphate), cornflour, parsley, maize starch, black pepper, mustard flour bran, preservative (sodium metabisulphite), white pepper, nutmeg, rapeseed oil, turmeric, dextrose, garlic powder, clove.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E327calcium lactateThickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450vTetrapotassium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
57% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sausages” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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