jam sponge
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 | 329 kcal | 16% |
| Fat | 9.9 g | 14% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 55.0 g | 21% |
| of which sugars | 36.0 g | 40% |
| Fibre | 1.0 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.29 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
raspberry jam (39%) [glucose-fructose syrup, raspberry purée, sugar, acidity regulators (citric acid, sodium citrates), gelling agent (pectins), flavouring, salt, colour (anthocyanins)], fortified wheat flour [wheat flour, calcium carbonate, iron, niacin (b3), thiamin (b1)], sugar, pasteurised whole egg, unsalted butter (milk) (5%), vegetable oils [palm, rapeseed], whole milk, raising agents (potassium carbonates, diphosphates). allergy advice! for allergens, including cereals containing gluten, see ingredients in bold. may also contain nuts and peanuts. no artificial colours, flavours or hydrogenated fat. nutrit we suggest th provides 2 ser typical values (microwaved energy kj energy kcal fat of which satur carbohydrate of which sugar fibre protein salt *ri = reference
- E163AnthocyaninsColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E440PectinsEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.