Smoked Haddock Gratin
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 | 150 kcal | 8% |
| Fat | 8.5 g | 12% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 8.1 g | 3% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.60 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 28 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Smoked haddock (28%) (haddock (fish), salt, sugar), milk, potatoes (sulphites), cream (milk), Cheddar cheese (milk), spinach, crème fraîche (milk), breadcrumbs (wheat flour, water, yeast, salt), butter (milk), onions, white wine (sulphites), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), parsley, rapeseed oil, lemon juice, dill, fish stock (water, fish powder, salt, rapeseed oil, anchovies (fish), dried cod (fish), lemon juice, dried onions, dried potatoes), garlic purée, white pepper, salt.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fish gratin”: 9.95 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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