Tomato and chilli 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 | 311 kcal | 16% |
| Fat | 29.2 g | 42% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 5.8 g | 6% |
| Fibre | 2.8 g | — |
| Protein | 3.9 g | 8% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sunflower oil, water, tomato puree, red peocer (5%), grana padano cheese (5%), sundried tomatoes (4.5%. basil, paprika, sugar, dried red pepper, pecorino romano cheese (milk), cashew nuts, acidity regulator (lactic acil. chilli powder, salt, pine nuts, garlic powder, sea salt. grana padano cheese contains: grana padano cheese (milk), preservative egg lysozyme)
- E1105LysozymePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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