Prawn mayo sandwich
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 | 258 kcal | 13% |
| Fat | 12.0 g | 17% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 30.0 g | 12% |
| of which sugars | 0.60 g | 1% |
| Fibre | 3.2 g | — |
| Protein | 9.3 g | 19% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
OATMEAL BREAD (55.2%): Wheat Flour (With Added Calcium, Niacin, Iron, Thiamin), Water, Oatmeal (9.2%), Wheat Bran (2.7%), Salt, Yeast, Spirit Vinegar, Wheat Protein, Emulsifiers (E471, E472(E)), Vegetable Oils (Rapeseed, Palm), Malted Barley Flour, Flour Treatment Agent [E300], Palm Fat, Wheat Flour, PRAWN MAYONNAISE & BLACK PEPPER (44.8%): PRAWNS (55.5%): Prawns, (Crustaceans) Water, Salt, MAYONNAISE (37.2%): Rapeseed Oil, Water, Pasteurised Free Range Salted Egg, Sugar Syrup (Sugar, Water), Spirit Vinegar, Salt, Preservative (Potassium Sorbate), Stabiliser (Guar Gum), Lemon Juice Concentrate, Stabiliser (Xanthan Gum), BLACK PEPPER (7.3%).
- E202Potassium sorbatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472acid esters of mono- and diglycerides of fatty acids
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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