hearty vegetable soup
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 | 44 kcal | 2% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 7.9 g | 3% |
| of which sugars | 2.9 g | 3% |
| Fibre | 1.3 g | — |
| Protein | 1.1 g | 2% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, mixed vegetables 28% [carrots 35%, potatoes 35%, garden peas 11%, onions 11%, swede 8.0%], tomato purée, cooked pasta [water, durum wheat semolina], modified maize starch, haricot beans (2.2%), sugar, salt, rapeseed oil, concentrated carrot juice, yeast extract, leek powder, onion powder, antioxidant (ascorbic acid), garlic powder, flavouring, acidity regulator (citric acid), paprika extract, oregano extract, parsley extract
- E160cPaprika extractColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
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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