Vegan lentil ragu
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 | 129 kcal | 6% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 20.5 g | 8% |
| of which sugars | 2.4 g | 3% |
| Fibre | 2.3 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Spaghetti Pasta 34% (Water, Durum Wheat Semolina), Water, Tomato Passata, Lentils 8%, Tomatoes, Carrots, Onions, Rapeseed Oil, Tomato Puree, Sundried Tomato Paste (Sundried Tomato (Sundried Tomatoes, Salt), Sunflower Oil, White Wine Vinegar, Garlic Puree & Herbs (Garlic Puree, Rosemary, Basil), Black Pepper, Salt), Vegetable Bouillon (Salt, Maltodextrin, Potato Starch, Yeast Extract, Sugar, Onion Powder, Parsnip Powder, Sunflower Oil, Seasoning (Lovage Leaf Powder, Turmeric Powder, Dried Parsley, White Pepper Powder, Garlic Powder, Mace Powder, Nutmeg Powder), Lovage Extract, Garlic), Salt, Garlic Puree, Lemon Juice From Concentrate, Modified Maize Starch, Basil, Rosemary, Smoked Paprika, Gravy Browning (Water, Colour (Ammonia Caramel), Salt, Acidity Regulator (Citric Acid), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate)), Rubbed Oregano, Black Pepper.
- E150cAmmonia caramelColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
61% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bolognese spaghetti” →
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 “Bolognese-style pasta”: 6.51 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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