Cherry Curd
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 | 390 kcal | 20% |
| Fat | 15.0 g | 21% |
| of which saturates | 7.3 g | 37% |
| Carbohydrate | 59.0 g | 23% |
| of which sugars | 58.0 g | 64% |
| Protein | 4.2 g | 8% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 29 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, Pasteurised Free Range Egg Pasteurised Free Range Egg Yolk, Butter (Milk, Salt), Concentrated Sour Cherry Juice (10%), Natural Flavour, Gelling Agent: Citrus Pectin, Acidity Regulator: Citric Acid.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cherry jams”: 2.20 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.