pork sausages
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 | 194 kcal | 10% |
| Fat | 11.0 g | 16% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork (62%), water, rusk, seasoning. seasoning contains: salt, sugar, dextrose, stabilisers (disodium diphosphate, tetrasodium diphosphate), spices, citric acid, spice extracts, antioxidant (ascorbyl palmitate), alpha tocopherol), onion powder. rusk contains: fortified wheat flour (wheatflour, calcium carbonate, iron, niacin, thiamin).
- E304Fatty acid esters of ascorbic acidAntioxidant
- E304iAscorbyl palmitateAntioxidant
- E307Alpha-tocopherol
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% 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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