Lemon and Pepper Sole Goujons
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 | 246 kcal | 12% |
| Fat | 11.0 g | 16% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 1.4 g | 2% |
| Fibre | 2.6 g | — |
| Protein | 15.0 g | 30% |
| Salt | 0.85 g | 14% |
Open Food Facts, ODbL, record updated 7 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
62 % (POISSONS), farine de BLE, lattile de tournesot, eau, far ine noaïs, atmidon BLE, atnidon de pomme de tene, sel. levure, acidifiant acide cittique, poivje noir < 1%, dextrose, arôme. *Péché au chalut en Océan Pacifique (FAO 67)
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
84% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breaded fish” →
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 “Breaded fish”: 9.23 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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