Sausages cumberland 454G
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 | 130 kcal | 7% |
| Fat | 3.7 g | 5% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 1.5 g | 2% |
| Fibre | 1.3 g | — |
| Protein | 15.2 g | 30% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork (72%), water, rusk, seasoning, rusk contains: wheat flour (wheat flour, calcium carbonate, iron, niacin,thiamin), salt, raising agent (ammonium bicarbonate), seasoning contains: salt, spices (black peppet, nutmeg, coriander powder, cayenne pepper, mace), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), dextrose, stabiliser (sodium triphosphate), preservative metabisulphite), emulsifier diphosphate), yeast extract, sage, antioxidant (ascorbic acid), sunflower oil, raising agent (ammonium carbonate), sage extract
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iAmmonium carbonate
- E503iiAmmonium hydrogen carbonate
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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