Oxo beef meat free
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 | 262 kcal | 13% |
| Fat | 4.7 g | 7% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 39.1 g | 15% |
| of which sugars | 3.3 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 14.7 g | 29% |
| Salt | 12.0 g | 200% |
Open Food Facts, ODbL, record updated 18 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
(greatest first): wheat flour (with added calcium, iron, niacin, thiamin), salt, maize starch, yeast extract, flavour enhancers (monosodium glutamate, disodium guanylate), colour (ammonia caramel), palm oil, autolysed yeast extract, flavourings, sugar, acidity regulator (lactic acid), onion extract, onion powder, potassium chloride. allergy advice: for allergens, including cereals containing gluten, see ingredients in bold.
- E150cAmmonia caramelColour
- E270Lactic acid
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bouillon cubes” →
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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