Meat-Free Hoisin & Rice
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 | 161 kcal | 8% |
| Fat | 3.5 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 25.4 g | 10% |
| of which sugars | 6.0 g | 7% |
| Fibre | 1.6 g | — |
| Protein | 6.2 g | 12% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Fried Rice [Water, Long Grain Rice, Red Pepper, Carrot, Peas, Rapeseed Oil, Ginger Purée, Garlic Purée, Sugar, Malt Vinegar (Barley), Sea Salt, Molasses, Soya Bean, Wheat, Cornflour, Yeast Extract Powder, Wheat Flour, Invert Sugar Syrup, Onion, Salt, Flavourings, Chilli Powder, Paprika, Clove Powder, Garlic Powder], Water, Cabbage (6%), Mangetout, Sugar, Textured Wheat and Pea Protein (1.5%) [Textured Wheat Protein, Pea Protein], Wheat Gluten, Potato Protein, Soya Bean, Glucose Syrup, Pea Protein, Sunflower Oil, Coriander, Pea Starch, Salt, Flavourings, Cornflour, Dextrose, Malted Barley Extract, Preservative (Acetic Acid), Caramelised Sugar Syrup, Ground Star Anise, Cinnamon Powder, Fennel Powder, Ground Black Pepper, Clove Powder, Wheat Flour, Ginger Powder, Ground Aniseed. Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold.
- E260Acetic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
97% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Plant-based meals” →
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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