Young's Cod Steak in a butter sauce
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 | 94 kcal | 5% |
| Fat | 2.4 g | 3% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 6.5 g | 3% |
| of which sugars | 3.3 g | 4% |
| Fibre | 0.30 g | — |
| Protein | 11.4 g | 23% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cod (49%) (Fish), Water, Milk Proteins, Un-salted Butter (2%) (Milk), Cream (2%) (Milk), Cornflour, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Salt, Lemon Juice, Parsley, Onion Powder, Yeast Extract, Black Pepper, Colours: Paprika Extract, Curcumin; Flavouring. Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Frozen fish in sauce”: 9.74 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.