Chorizo Carbonara
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 | 164 kcal | 8% |
| Fat | 8.1 g | 12% |
| of which saturates | 3.7 g | 18% |
| Carbohydrate | 15.1 g | 6% |
| of which sugars | 1.5 g | 2% |
| Fibre | 0.88 g | — |
| Protein | 7.1 g | 14% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Spaghetti Pasta (27%) (Water, Durum WHEAT Semolina), Single Cream (12%) (MILK), Cooked Diced Smoked Pancetta (7%) (Pork Belly, Water, Salt, Glucose Syrup, Maltodextrin, Spice Extracts, Antioxidants: Sodium Ascorbate, Sodium Citrates; Preservatives: Sodium Nitrite, Potassium Nitrate), Mature Cheddar Cheese (MILK), Diced Chorizo (6%) (Pork, Salt, Pork Fat, Dextrose, Spices (Paprika Powder, Coriander Powder, Pepper, Chilli Powder), Spice Extracts, Antioxidants: Sodium Ascorbate, Ascorbic Acid; Yeast Extract, Garlic Powder, Acidity Regulator: Citric Acid; Preservative: Sodium Nitrite), Unsalted Butter (MILK), Dried Whole MILK, Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pecorino Cheese (Sheep MILK), Regato Cheese (MILK), Sunflower Oil, Modified Maize Starch, Medium Fat Hard Cheese (MILK), Cheese Stock (Processed Cheese Powder (MILK), Emulsifying Salt: Sodium Phosphates, Dried Glucose Syrup, Water, Yeast Extract, Salt, Sunflower Oil, Natural Flavouring), Lemon Juice from Concentrate, EGG Yolk Powder, Salt, Garlic Purée, Ground White Pepper, Ground Turmeric, Cracked Black Pepper, Colour: Paprika Extract.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chorizos”: 7.42 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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