quorn vegetarian steak & gravy pies
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 | 415 kcal | 21% |
| Fat | 19.0 g | 27% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 45.0 g | 17% |
| of which sugars | 1.9 g | 2% |
| Fibre | 5.9 g | — |
| Protein | 12.0 g | 24% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), quorn meat free beef pieces (18%) [mycoprotein*, rehydated free range egg white, natural flavourings, roasted barley malt extract, firming agents: calcium chloride, calcium acetate), vegetable oils (palm, rapeseed), onion, cream (milk), seasoning (maltodextrin, flavourings, spices (black pepper, white pepper), barley malt extract, lactose (milk), salt, milk proteins), cornflour, glaze (water, rapeseed oil, pea protein, sugar) *15% of product. allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. there have been rare cases of allergic reactions to quorn® products, which contain mycoprotein. mycoprotein is made with a member of the fungi/mould family. mycoprotein is high in protein and fibre which may cause intolerance in some people. storage instructions: keep frozen below - 18°c. do not refreeze once thawed. pr sa ser
Source: Open Food Facts, ODbL · additive names and functions: 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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