Soup Roasted Carrot Ginger
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 | 36 kcal | 2% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 4.6 g | 2% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 0.60 g | 1% |
| Salt | 0.39 g | 7% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Carrots (30%), Onion, Roasted Red Peppers, Ginger (2.2%), Coconut Milk (Coconut, Water), Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring), Garlic, Cornflour, Rapeseed Oil, Salt.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetable soups” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
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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