Mince & Tatties
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 | 80 kcal | 4% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 11.2 g | 4% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.60 g | — |
| Protein | 5.0 g | 10% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Mashed Potatoes (56%) (Potatoes, Salt, White Pepper), Mince Beef Filling (44%) (Beef 19% (Minced Beef 15%, Beef Protein), Water, Carrots 6%, Onions 3%, Tomato Puree, Wheat Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Modified Maize Starch, Salt, Cornflour, Malted Barley Extract, Onion Powder, Dextrose, Flavouring, Stabiliser (Pentasodium Triphosphate), White Pepper, Soya Protein Concentrate, Lovage, Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent (Ammonium Hydrogen Carbonate)], Ginger).
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
5% of products in the category contain less sugar than this one. The thin line marks the category median.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.