Carbonara sauce
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 | 97 kcal | 5% |
| Fat | 6.0 g | 9% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 5.3 g | 2% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Skimmed Milk, Smoked Bacon (10%) [Pork (98%), Salt, Glucose, Stabiliser (Diphosphates), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite Mature Cheddar Cheese (Milk) (6%), Medium Fat Hard Cheese (Milk) (5%), Double Cream (Milk) (5%), Cornflour, Garlic Purée, Salt, Black Pepper.
- E301Sodium ascorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Carbonara sauces”: 5.24 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.