Spaghetti loops with sausages and tomato sauce
Prefix 501 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 | 100 kcal | 5% |
| Fat | 4.5 g | 6% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 10.7 g | 4% |
| of which sugars | 3.1 g | 3% |
| Fibre | 0.80 g | — |
| Protein | 3.8 g | 8% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked spaghetti rings 34% (water, durum wheat semolina), Reconstituted tomato purée 25%, Water, Sausages 17% (pork, water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), pork collagen casing, spice and herb extracts (pepper, sage, nutmeg, mace, fat, potato starch, salt, lactose (milk), stabiliser (diphosphates), beef cayenne, ginger), yeast extract, sunflower oil), Sugar, Modified maize starch, Salt, Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Acidity regulator (citric acid), Rapeseed oil, Paprika, Onion powder, Yeast extract, Paprika extract, Flavourings.
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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