Turkish Style Bulgur & Rice with Chickpeas, Red Pepper & Tomato
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 | 121 kcal | 6% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 19.0 g | 7% |
| of which sugars | 3.9 g | 4% |
| Fibre | 4.2 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 2 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Bulgur Wheat (27%) (Water, Bulgur Wheat), Cooked White Quinoa (17%)(Water, White Quinoa), Cooked Brown Rice (13%) (Water, Brown Rice), Cooked Durum Wheat (13%) (Water, Durum Wheat), Chickpeas (5%), Red Bell Pepper (4.5%), Tomato Purée (4.5%), Red Onion, Tomato (3.8%), Extra Virgin Olive Oil, Paprika, Dill, Parsley, Salt, Mint, Concentrated Lemon Juice.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bulgur”: 0.95 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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