Roasted pepper
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 | 162 kcal | 8% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 7.2 g | 8% |
| Fibre | 1.9 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.44 g | 7% |
Open Food Facts, ODbL, record updated 5 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cous Cous (57%) [Durum Wheat Semolina, Water], Roasted Vegetables (31%) [Red Peppers, Yellow Peppers, Red Onions, Courgettes, Rapeseed Oil], Sugar, Rapeseed Oil, Parsley, Concentrated Lemon Juice, White Wine Vinegar, Tomato Purée, Salt, Red Chilli Purée, Turmeric, Garlic Purée, Cumin, Spirit Vinegar, Black Pepper, Preservative (Potassium Sorbate), Sunflower Oil. Allergy Advice: for allergens, including cereals containing gluten, see ingredients in bold.
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Couscous with vegetables”: 1.72 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.