Spicy Vegetable Jamaican Patty
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 | 312 kcal | 16% |
| Fat | 19.0 g | 27% |
| of which saturates | 9.2 g | 46% |
| Carbohydrate | 31.0 g | 12% |
| of which sugars | 3.2 g | 4% |
| Protein | 5.0 g | 10% |
| Salt | 0.93 g | 16% |
Open Food Facts, ODbL, record updated 12 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mixed vegetables (36%) (diced sweet potatoes, diced carrots, diced butternut squash, peas, diced onion, green beans broad beans, sweetcorn); Wheat flour (wheat flour, calcium carbonate, iron, niacin, folic acid, thiamin); Margarine (palm oil, salt, water); Vegetable fat (palm, rapeseed); Water, Seasoning mix (spices (contains mustard, celery), cornflour, salt, modified starch, flavour enhancer: monosodium glutamate; wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), hydrolysed vegetable protein (soya), garlic powder, onion powder, herb, black pepper extract, colour: ammonia caramel), Sugar; Colours: annatto, curcumin; Salt; Garlic puree; Scotch bonnet chilli puree; Preservatives: calcium propionate, potassium sorbate.
- E100CurcuminColour
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150cAmmonia caramelColour
- E160bAnnattoColour
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cereals and vegetables patties”: 1.61 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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