Cooked & Sliced Doner Kebab Meat
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 | 373 kcal | 19% |
| Fat | 28.0 g | 40% |
| of which saturates | 9.6 g | 48% |
| Carbohydrate | 9.4 g | 4% |
| of which sugars | 0.60 g | 1% |
| Protein | 20.0 g | 40% |
| Salt | 3.1 g | 52% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mechanically Separated Chicken (44%), Chicken (6.5%), Beef (6.5%), Lamb (6.5%), Beef Fat, Rusk [Wheat, (Calcium Carbonate, Iron, Niacin, Thiamin), Salt [Anti-caking Agent (E535)], Raising Agent (E503-ii), Seasoning [Salt, Spices (Cumin, White Pepper, Ginger, Garlic Powder, Cayenne), Soya Protein Concentrate, Rusk [Wheat, (Calcium Carbonate, Iron, Niacin, Thiamin), Salt [Anti-caking Agent (E535)], Raising Agent (E503-ii), Flavour Enhancer (E621), Spices [Garam Masala (Coriander, Cumin, Black Pepper, Allspice, Cardamom, Nutmeg, Tumeric, Ginger, Bay, Clove, Cassia, Cayenne), Dried Red Pepper, Dried Parsley], Soya Protein, Chicken Fat, Water, Onion.
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
- E535Sodium ferrocyanide
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Doner kebab”: 12.1 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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