SUNDRIED TOMATO PESTO
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 | 313 kcal | 16% |
| Fat | 30.2 g | 43% |
| of which saturates | 5.7 g | 28% |
| Carbohydrate | 4.8 g | 2% |
| of which sugars | 4.5 g | 5% |
| Fibre | 2.3 g | — |
| Protein | 4.1 g | 8% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Extra Virgin Olive Oil, Rehydrated Sundried Tomatoes (17%) [Water, Sundried Tomatoes], Tomato Purée, Water Basil (6%), Tomato Passata, Pecorino Romano Cheese (Milk) 14.5%), Parmigiano Reggiano Cheese (Milk) (3%), Sugar, Salt, Pine Nuts, Acidity Regulator (Lactic Acid), Garlic, Flavouring, Antioxidant Ascorbic Acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Red pestos” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Red pestos”: 2.88 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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