Ristorante Primo Salame Piccante Njuda
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 | 239 kcal | 12% |
| Fat | 10.0 g | 14% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 26.0 g | 10% |
| of which sugars | 6.0 g | 7% |
| Fibre | 2.6 g | — |
| Protein | 9.6 g | 19% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT flour (with calcium, niacin (B3), iron, thiamin (B1)), tomato puree, MOZZARELLA CHEESE (11%), water, Calabrese salami (7%) (pork, pork fat, salt, dextrose, spices, flavouring, glucose syrup, spice extracts, antioxidants (extracts of rosemary, sodium ascorbate), stabiliser (sodium nitrite), smoke), hot honey sauce (6%) (water, honey (1.5%), golden syrup, waxy maize starch, white wine vinegar, spices, ginger puree, spice extracts, red pepper, vegetable oil (rapeseed)), nduja sausage (6%) (pork, pork fat, spices (paprika, chipotle peppers, smoked paprika powder, chilli powder, black pepper, cayenne pepper, ground fennel), dried red pepper, dextrose, salt, stabilisers (diphosphates, triphosphates), cayenne pepper, acid (lactic acid), colour (paprika extract), antioxidants (sodium ascorbate, extracts of rosemary), preservative (sodium nitrite)), red Peppadew® piquante pepper (6%), vegetable oil (rapeseed), yeast, sugar, salt, garlic, basil, parsley, onions, chilli powder, cayenne pepper, parsley, dried red pepper, roasted onions, spice extracts, paprika, colour (paprika extract), flavouring.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E270Lactic acid
- E301Sodium ascorbateAntioxidant
- E392Extracts of rosemary
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salami”: 8.25 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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