Saag Aloo 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 | 253 kcal | 13% |
| Fat | 15.1 g | 22% |
| of which saturates | 7.5 g | 38% |
| Carbohydrate | 24.0 g | 9% |
| of which sugars | 1.8 g | 2% |
| Fibre | 4.5 g | — |
| Protein | 4.7 g | 9% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Stoneground wholemeal wheat flour, potato (17%), onion, tomato (10%), spinach (10%), water, identity preserved sustainable palm oil, carrot, non-hydrogenated margarine (sustainable palm oil, rapeseed oil, water, coconut oil, salt, emulsifier (sunflower lecithin), carrot juice, lemon juice concentrate, natural flavouring), coconut cream (2.5%), garlic, sunflower oil, ginger (1%), herbs and spices, sea salt, lemon juice, bouillon (salt, rice flour, onion, parsnip, carrot, olive oil, turmeric, parsley), potato starch, mustard.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.