Egg & Cress on Malted Bread
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 | 167 kcal | 8% |
| Fat | 10.0 g | 14% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 43.0 g | 17% |
| of which sugars | 3.7 g | 4% |
| Fibre | 3.5 g | — |
| Protein | 16.0 g | 32% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 14 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Hard Boiled Egg (41%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Mayonnaise (Water, Rapeseed Oil, Cornflour, Spirit Vinegar, Pasteurised Egg Yolk, Concentrated Lemon Juice, Sugar, White Wine Vinegar, Salt, Mustard Seeds) (10%), Malted Wheat Flake, Salad Cress (Rape Seed, Cress) (4%), Wheat Bran, Salt, Yeast, Malted Barley Flour, Wheat Gluten, Black Pepper, Emulsifiers (E471, E472e), Malted Wheat Flour, Rapeseed Oil, Flour Treatment Agent (E300), Wheat Flour, Wheat Starch.
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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