Garlic and rosemary flatbread
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 | 274 kcal | 14% |
| Fat | 7.8 g | 11% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 40.6 g | 16% |
| of which sugars | 3.1 g | 3% |
| Fibre | 3.8 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Rapeseed Oil, Butter (Milk). Durum Wheat Semolina, Garlic (1.5%), Wheat Fibre, Sugar, Salt. Palm Oil, Rosemary, Yeast, Palm Kernel Oil, Buttermilk • Powder, Concentrated Lemon Juice, Parsley. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. V Suitable for vegetarians NUTRITION When cooked according to instructions RI* for an Per 1/4 of a flatbread % Typical values 100g (49g**) RI average adult 1154kJ 66kJ
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
73% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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