Herb Crusted Pork Joint
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 | 158 kcal | 8% |
| Fat | 4.5 g | 6% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 2.2 g | 1% |
| of which sugars | 0.70 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 27.0 g | 54% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 17 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork Loin (81%), Water, Herb Crumb Crust (5%) [Wheat Flour, Salt, Basil, Parsley, Sage, Rapeseed Oil, Rosemary, Sea Salt, Black Pepper, Yeast], Salt, Modified Maize Starch, Beet Sugar, Potato Starch, Antioxidant (Sodium Ascorbate)
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork loin”: 6.58 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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