Root Vegetable Cottage Pie
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 | 92 kcal | 5% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 14.2 g | 5% |
| of which sugars | 3.7 g | 4% |
| Fibre | 3.6 g | — |
| Protein | 2.9 g | 6% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato & Sweet Potato Mash [Potato, Sweet Potato, Water, Whole Milk, Butter (Milk), Single Cream (Milk), Salt, White Pepper], Lentils (7%), Water, Carrot, Swede, Onion, Black Turtle Beans, Red Wine, Leek, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Tomato Paste, Rapeseed Oil, Cornflour, Red Wine Vinegar, Yeast Extract Powder, Garlic Purée, Sugar, Caramelised Sugar Syrup, Salt, Spirit Vinegar, Black Mustard Seed, Thyme, Parsley, Molasses, Onion Purée, Black Pepper, Tamarind Paste, Ground Bay Leaf, Ginger Purée, Yeast, Olive Oil, Sea Salt, Cane Molasses, Ground Paprika, Cane Sugar, Ground Clove, Garlic, Garlic Oil.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetables pies”: 2.54 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
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