bavarian frankfurters
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 | 302 kcal | 15% |
| Fat | 28.0 g | 40% |
| of which saturates | 12.0 g | 60% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.80 g | 1% |
| Protein | 12.0 g | 24% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 14 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (82 %), Water, Pork Fat, iodised Salt (Salt, Potassium iodate), Spices (White Pepper, Dextrose, Ginger, Nutmeg, Mace, Coriander, Lovage Root, Salt, Onion Powder, Cardamon, Pimento, Chilli), Dextrose, Stabiliser: Diphosphates, Antioxidants: Ascorbic Acid, Preservative: Sodium Nitrite, Natural Sheep Casing
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Frankfurter sausages”: 5.38 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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