
Asda Beef Bourguignon
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 | 143 kcal | 7% |
| Fat | 8.2 g | 12% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 4.2 g | 2% |
| of which sugars | 3.3 g | 4% |
| Fibre | 0.80 g | — |
| Protein | 13.0 g | 26% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
beef (47%), chantenay carrots (12%), mushrooms (12%), cabernet sauvignon (8%) [cabernet sauvignon, preservative (sulphur dioxide)], smoked dry-cured bacon lardons (6%) [pork belly (96%), salt, sugar, preservative (sodium nitrite, sodium nitrate), antioxidant (sodium ascorbate)], silverskin onions (4%), water, redcurrant jelly [sugar, water, redcurrant juice from concentrate, gelling agent (pectins)], beef bouillon [beef stock, tomato purée, onions, carrots], onions, yeast extract, tomato paste, beef dripping, unsalted butter (milk), cornflour (contains sulphites), brown sugar (contains sulphites), black pepper, garlic purée, salt, caramelised sugar syrup, bay leaves, porcini mushroom powder. allergy advice! for allergens, see ingredients in bold. warning contains alcohol. try me if you are not 100% happy with your purchase neither are we - nu we typ (ov en en fa of ca of fil pr sa ufo for pre
- E220Sulphur dioxideAntioxidant · Preservative
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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.