Chocolate Gingers
Prefix 506 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 | 449 kcal | 22% |
| Fat | 21.0 g | 30% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 64.0 g | 25% |
| of which sugars | 38.0 g | 42% |
| Fibre | 7.2 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 3 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron*, Niacin, Thiamin*), Dark Chocolate 26% (Cocoa Mass, Sugar, Cocoa Butter, Vanilla Powder), Stem Ginger 16% (Ginger, Sugar), Sugar, Butter (MILK), Root Ginger 1.5%, Sea Salt, Raising Agent*: Ammonium Carbonate. Chocolate contains: Cocoa Solids 50% min.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate biscuits”: 6.67 kg CO₂e per kg of product (closest product in Agribalyse).
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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