Vegetable samosa
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 | 249 kcal | 12% |
| Fat | 13.6 g | 19% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 26.7 g | 10% |
| of which sugars | 2.3 g | 3% |
| Protein | 3.8 g | 8% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 29 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Delicious, mildly spiced large vegetable samosa, be eaten either hot or cold. Ingredients Potato (26%) (potato, preservative (sulphur dioxide)), Fortified wheat flour (wheat flour, iron, thiamin, nicotinic acid, calcium carbonate), Onion (17%), Rapeseed oil, Carrot (7%), Peas (4%), Vegetable shortening (palm oil, rapeseed oil), Lemon juice from concentrate, Poppy seeds, Salt, Turmeric, Cumin seed, Garam masala (coriander, cumin, ginger, black pepper, clove, cardamom, nutmeg, star anise), Ginger purée, Cornflour, Sugar, Green chilli, Fenugreek, Cinnamon, Coriander leaf, Chilli powder. BOY ADVICE Fallersons including cereals containing gluten,
- E220Sulphur dioxideAntioxidant · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetable samosas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Samosas”: 24.8 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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