Ratatouille Niçoise
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 | 46 kcal | 2% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 6.3 g | 2% |
| of which sugars | 4.7 g | 5% |
| Fibre | 1.5 g | — |
| Protein | 1.7 g | 3% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 27 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Vegetables in variable proportion (79%) (Courgettes, Tomato Pulp (Tomatoes, Tomato Purée, Acidity Regulator: Citric Acid), Onions, Aubergines, Peppers), Tomato Purée (12%), Sugar, Modified Corn Starch, Salt, Rapeseed Oil, Extra Virgin Olive Oil (0.5%), Concentrated Lemon Juice, Garlic (0.2%), Thyme, Pepper.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ratatouille”: 1.27 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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