Plain naans · United Kingdom
Plain mini naans
by Tesco
United Kingdom
262 kcalper 100 g · 13% of the reference intake
3.4 gof sugars per 100 g
Barcode (EAN-13)5057967341078
GS1 prefix505 · GS1 UK
Additives6: E282, E341, E450…
AllergensGluten
LabelsVegetarian
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 262 kcal | 13% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.43 g | 2% |
| Carbohydrate | 48.3 g | 19% |
| of which sugars | 3.4 g | 4% |
| Fibre | 3.6 g | — |
| Protein | 7.4 g | 15% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 29 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Yeast, Spirit Vinegar, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Calcium Phosphate), Kalonji Seed, Salt, Preservative (Calcium Propionate).
- E282calcium propionatePreservative
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United Kingdom
United Kingdom
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.