Cheddar and sun dried tomato
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 | 254 kcal | 13% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 45.5 g | 18% |
| of which sugars | 1.3 g | 1% |
| Protein | 11.3 g | 23% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Yeast, Tomato Powder (2%), Cheese Powder (here of 50% Cheedar) (1.5%) (Milk), Salt, Sun Dried Tomato (1%), Dried Onion, Chickpea Flour, Dried Garlic, Mixed Herbs, Emulsifier: E472e, Dextrose, Flour Treatment Agent: Ascorbic Acid, Wheat Starch, Enzyme: Alpha Amylase.
- E1100Alpha-Amylase
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
36% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bread flours” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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