cooked lean ham
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 | 107 kcal | 5% |
| Fat | 3.2 g | 5% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 2.5 g | 1% |
| of which sugars | 1.3 g | 1% |
| Protein | 17.0 g | 34% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (80%), Water, Pork Rind, Salt, Acidity Regulators: Potassium Lactate, Sodium Acetate; Sugar, Stabilisers: Triphosphates, Diphosphates, Polyphosphates; Dextrose, Antioxidant: Sodium Ascorbate; Preservative: Sodium Nitrite; Flavourings, Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron,Thiamin, Niacin), Pork Gelatine, Yeast; Glucose Syrup, Potato Fibre, Rice Flour, Maize Flour, Maize Starch, Rapeseed Oil, Turmeric, Honey. Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD. NUTRITIONAL INF Typical values per 100g as s Energy Fat
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E428Gelatine
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
72% of products in the category contain less sugar than this one. The thin line marks the category median.
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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