asda tomato and basil
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 | 69 kcal | 3% |
| Fat | 3.2 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 7.3 g | 3% |
| of which sugars | 6.5 g | 7% |
| Fibre | 1.3 g | — |
| Protein | 2.2 g | 4% |
| Salt | 0.21 g | 3% |
Open Food Facts, ODbL, record updated 1 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
tomato (60%), tomato puree concentrate (78%), water sunflower oil, basil (28) modifer malze starch, garlic puree, sugar olive oil, salt, concentrated lemon black pepper. juice, yeast extract, acidity regulator (citric acid), flavouring no artificial colours, flavours how to prepare stir one pot of sauce through a or hydrogenated fat freshly cooked hot pasta do not reheat we have given you these
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
80% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Tomato sauces” →
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 “Tomato sauces”: 1.47 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.