2 Garlic Baguettes
Prefix 502 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 | 342 kcal | 17% |
| Fat | 15.0 g | 21% |
| of which saturates | 5.2 g | 26% |
| Carbohydrate | 43.0 g | 17% |
| of which sugars | 2.6 g | 3% |
| Fibre | 2.6 g | — |
| Protein | 7.5 g | 15% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Bread (Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Water, Yeast, Salt, Palm Fat, Flour Treatment Agent (Ascorbic Acid), Wheat Flour), Garlic Filling 26% (Margarine (Rapeseed Oil, Palm Oil, Water, Emulsifier (Mono - and Di-Glycerides of Fatty Acids), Flavouring, Colours (Annatto, Curcumin)), Garlic Purée (4%), Water, Parsley, Salt).
- E100CurcuminColour
- E160bAnnattoColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
29% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic baguettes” →
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 “Baguettes”: 0.78 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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