burger sauce
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 | 666 kcal | 33% |
| Fat | 71.0 g | 101% |
| of which saturates | 4.4 g | 22% |
| Carbohydrate | 5.4 g | 2% |
| of which sugars | 4.4 g | 5% |
| Protein | 2.0 g | 4% |
| Salt | 1.8 g | 29% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Tomato Purée, Pasteurised Free Range EGG Yolk, American Style Mustard (water, white grape vinegar, MUSTARD (24%), salt, turmeric, garlic, paprika), Sugar, White Grape Vinegar, Salt, MUSTARD, Tamari (Water, SOYBEANS, Salt, Spirit Vinegar), Garlic, Spices, Antioxidant: Rosemary Extract.
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Burger sauces”: 2.68 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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