Honey and Mustard One Pan Sauce
Prefix 505 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 | 106 kcal | 5% |
| Fat | 5.4 g | 8% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 12.6 g | 5% |
| of which sugars | 9.7 g | 11% |
| Fibre | 1.2 g | — |
| Protein | 1.0 g | 2% |
| Salt | 12.6 g | 210% |
Open Food Facts, ODbL, record updated 4 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, carrots (10%), sugar, Dijon mustard (6,4%) [water, mustard seed, spirit vinegar, salt, flavouring], onions (5,1%), rapeseed oil, vinegar, honey (3,5%), modified maize starch, cream (from milk), onion powder, salt, yeast extract, pasteurised egg yolk, garlic, stabiliser (xanthan gum), ginger, parsley. not suitable for celery allergy sufferers due to manufacturing methods.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cream sauces”: 2.61 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.