Chilli pepper & balsamic arrabbiata
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 | 57 kcal | 3% |
| Fat | 2.7 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 5.0 g | 6% |
| Fibre | 1.5 g | — |
| Protein | 1.7 g | 3% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (48%), Tomato Purée, Red Pepper (5%), Fried Onions (Onion, Rapeseed Oil). Garlic Purée, Rapeseed Oil, Red Chilli (1%), Parsley, Extra Virgin Olive Oil, Salt, White Balsamic Vinegar (0.5%) (White Wine Vinegar, Concentrated Grape Must), Sugar. Concentrated Lemon Juice, Red Chilli Flakes, Cayenne Pepper, Smoked Paprika, Ground Black Pepper, Thyme.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tomato sauces with vegetables”: 1.50 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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