Veggie Biryani
i Photo: Open Food Facts contributors · CC BY-SA

Veggie Biryani

United Kingdom
NUTRI-SCOREACDEB
63 kcalper 100 g · 3% of the reference intake
3.7 gof sugars per 100 g
Barcode (EAN-13)5060503502673
GS1 prefix506 · GS1 UK
AdditivesNone found in the ingredients
AllergensNot given in the source
LabelsOrganic, EU Organic, non-EU Agriculture
5060503502673

Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy63 kcal3%
Fat1.3 g2%
of which saturates0.20 g1%
Carbohydrate10.3 g4%
of which sugars3.7 g4%
Fibre1.2 g—
Protein1.9 g4%
Salt0.03 g0%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

ella's kitchen ents-what's side me mushrooms 19% mic vegetable stock 16% and organic vegetables spinach, sweet potatoes) nic cooked rice 15% nan organic, nicely spiced veg rice meal. i'm yummy and perfecty by urs designed to encourage more adventurous eating and textures to help your b my ingredients textures are suitable for babies from 1 i for p i'm suitable for vegetarians too. ng me squeeze me into a bowl or straight onto a spoon, please don't slurp me warm me, stand me in hot water check i'm not too hot. never put my pouch in storing me keep me in a cupboard. once opened, i can be kept in the fridge er, organic rice) ganic sweet potatoes 14% ganic onions 11% ganic tomatoes 11% organic cooked lentils 7% (water, organic red lentils) organic mangoes 4% organic spinach 2% organic extra virgin olive oil 1% organic herbs and spices im best before end nutrition typical values per p 274kj/65k energy fat -

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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