aromatic duck soup dumplings
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 | 141 kcal | 7% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 1.1 g | 1% |
| Fibre | 2.3 g | — |
| Protein | 7.0 g | 14% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Vegetables (17%) (Carrot, Water Chestnut, Onion, Chinese Chives), Chicken Broth (17%) (Water, Chicken Bones, Soy Sauce [Water, Soya Bean, Wheat, Salt, Alcohol], Spring Onion, Ginger, Gelling Agent: Agar; Shiitake Mushroom, Rice Wine [Water, Rice, Wheat, Colour: Plain Caramel], Salt, Star Anise, Cinnamon, Tangerine Peel), Duck (13%), Water, Chicken (5%), Soya Protein, Hoisin Sauce (Sugar, Soy Sauce [Water, Soya Bean, Wheat, Salt], Rice Vinegar [Water, Rice], Sesame Oil, Garlic Powder, Chilli Paste [Wheat Flour, Corn Syrup, Water, Soya Bean, Salt, Chilli Powder, Rice, Alcohol], Spices), Red Miso (Water, Soya Bean, Rice, Salt, Alcohol), Garlic, Ginger, Salt, Black Sesame Seeds, Soya Bean Oil, Turmeric
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ducks”: 8.06 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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