
Yellow Lentil
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 | 343 kcal | 17% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 56.7 g | 22% |
| of which sugars | 1.1 g | 1% |
| Fibre | 5.2 g | — |
| Protein | 21.4 g | 43% |
| Salt | 0.01 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Yellow Lentil Flour (90%), Brown Rice Flour. Certified Organic Ingredients. D BIOLOGISCHE GELBE LINSEN LASAGNE Zutaten: gelbes Linsenmehl (90%), Vollkornreismehl. * - aus kontrolliert biologischem Anbau. ES LENTEJA AMARILLO LASAGNE ECOLÓGICO Ingredientes: lenteja amarillo harina" (90%), Harina de arroz integral.-Ingredientes ecológicos certificados. F LASAGNE LENTILLES JAUNES BIOLOGIQUE Ingrédients: farine de lentilles jaunes* (90%), Farine de riz complet*. * issus de l'agriculture biologique. FIN LUOMU KELTAINEN LINSSI LASAGNE Ainekset: keltainen linssi jauhot* (90%), täysjyvärisiäjauho*. *-kontrolloitu luomutuote. GR ΒΙΟΛΟΓΙΚΑ ΛΑΖΑΝΙΑ ΚΙΤΡΙΝΗΣ ΦΑΚΗΣ Συστατικά: αλεύρι κίτρινης φακής" (90%), Αλεύρι ρυζιού ολικής άλεσης. * Πιστοποιημένα βιολογικά συστατικά DLASAGNE DI LENTICCHIE GIALLE BIOLOGICHE Ingredienti: Farina di lenticchie gialle* (90%), farina di riso integrale*. *-ingredienti biologici. N GUL LINSE LASAGNE ØKOLOGISK Ingredienser: gul linse mel* (90%), fullkorn rismel*. * - fra godkjent økologisk jordbruk. NL GELE LINZE LASAGNE BIOLOGISCH Ingrediënten: gele linzenmeel* (90%), volkoren rijstmeel*. *-van gecontroleerde biologische landbouw. S EKOLOGISK LASAGNEPLATTOR GULA LINSER Ingredienser: gult linsmjöl* (90%), fullkornsrismjöl*. *= certifierat ekologiska ingredienser. AVERAGE
Source: Open Food Facts, ODbL · additive names and functions: 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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