Vegan chicken and mushroom pie
Prefix 503 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 | 198 kcal | 10% |
| Fat | 8.6 g | 12% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 22.4 g | 9% |
| of which sugars | 0.80 g | 1% |
| Fibre | 1.2 g | — |
| Protein | 6.5 g | 13% |
| Salt | 0.85 g | 14% |
Open Food Facts, ODbL, record updated 17 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Wheat Flour (contains: Wheat Flour, Calcium, Niacin, Iron, Folic Acid, Thiamine), Margarine (contains: Palm & Rapeseed Fats & Oils, Water, Salt), Soya Protein Chunks (10%) (contains: Water, Isolated Soya Protein, Pea Fibre, Flavourings, Salt), Mushrooms (7.5%), Onion, Modified Maize Starch, Yeast Extract, Vegan Cream (1%) (Soya), Salt, Garlic Powder, Black Pepper, White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 17 September 2026 | £1.97 | Bury St Edmunds |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Vegetables pies”: 2.54 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.