
Pumpkin & sage raviolini
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 | 171 kcal | 9% |
| Fat | 2.7 g | 4% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 29.8 g | 11% |
| of which sugars | 1.4 g | 2% |
| Protein | 2.3 g | 5% |
| Salt | 0.51 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pasta (65%) (water, corn flour, starch, rice flour) filling (35%) (pumpkin purée (16%), non-dairy mozzarella style cheese alternative (7,3%) (water, coconut oil (21%), starch, modified starch, sea salt, r, vegan mozzarella flavour, olive extract, colour: beta carotene), gluten free breadcrumbs (rice flour, water, dextrose, vegetable fibre, salt, colours: caramel, paprika), non-dairy cream cheese style alternative (3,6%)(water, coconut oil (24%), starch, ground sunflower kernel, sea salt, cellulose, acidity regulator: lactic acid (non-dairy), flavourings, olive extract, colour: beta carotene, vitamin b12), non-dairy hard cheese style alternative (1,4%) (water, coconut oil (17%), modified starch, starch, sea salt, rice protein, flavourings, olive extract, colour: beta carotene, vitamin b12), dried potato, basil, sage (0,36%), salt, ground black pepper)
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150Caramel
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E270Lactic acid
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
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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