Pepperoni pasta bake
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 | 152 kcal | 8% |
| Fat | 5.6 g | 8% |
| of which saturates | 1.5 g | 7% |
| Carbohydrate | 18.8 g | 7% |
| of which sugars | 3.2 g | 4% |
| Fibre | 1.8 g | — |
| Protein | 5.8 g | 12% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 30 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomato, Cooked Pasta [Water, Durum Wheat Semolina], Water, Pepperoni (6%) [Pork, Durum Wheat Semolina, Pork Fat, Water, Salt, Dextrose, Rosemary Extract, Paprika Extract, Garlic Powder, Pepper Extract, Acidity Regulator (Citric Acid), Paprika, Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Onion, Mozzarella Full Fat Soft Cheese (Milk), Full Fat Soft Cheese (Milk), Cornflour, Tomato Purée, Mature Cheddar Cheese (Milk), Red Leicester Cheese (with Colour: Annatto Norbixin) (Milk), Single Cream (Milk), Garlic Purée, Basil, Sugar, Salt, Black Pepper.
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pasta dishes” →
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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