Gluten free Indian Glatbread Tandori Masala and Corriander
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 | 284 kcal | 14% |
| Fat | 11.1 g | 16% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 40.2 g | 15% |
| of which sugars | 4.3 g | 5% |
| Fibre | 4.1 g | — |
| Protein | 3.7 g | 7% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Flour Mix (Rice Flour, Tapioca Starch, Maize Starch, Psyllium Husk Powder, Potato Starch, Rice Sourdough, Caster Sugar, Pea Protein, Salt, Stabilisers: Hydroxypropymethylcellulose. Xanthan Gum, Guar Gum, Buckwheat Flour), Olive Oil, Garlic Infused Oil (Sunflower Oil, Garlic), Sugar, Yeast, Onion Powder, Tandoori Masala (Cumin, Turmeric, Coriander, Ginger, Cinnamon, Chilli, Cloves, Mace, Sea Salt, Mango Powder), Nigella Seeds, Vegetable Fibre, Kashmiri Chilli Powder, Coriander. Fine Sea Salt, Preservatives: Calcium Propionate, Sorbic Acid.
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · 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
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