Baklava
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 | 470 kcal | 24% |
| Fat | 30.0 g | 43% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 24.0 g | 27% |
| Fibre | 0.00 g | — |
| Protein | 6.0 g | 12% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Filo Pastry (Wheat flour, calcium carbonate, iron, niacin), Water, Sugar Syrup (sugar, glucose, Acidity Regulator: Citric Acid), Vegetable Ghee (vegetable oils (90% palm oil,10% rapeseed oil), flavour, colour E160a), Maize Starch, Butter Ghee (butterfat 99.8%, flavouring: ethyl butyrate) (Milk), Kataifi Pastry (Wheat calcium carbonate, iron, niacin, starch, salt) Walnut, Cashew, Almond, Pistachio, Sunflower Oil, Salt, Cinnamon.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baklava”: 3.02 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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