SUN-DRIED TOMATO PESTO
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 | 306 kcal | 15% |
| Fat | 28.0 g | 40% |
| of which saturates | 5.1 g | 25% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 5.5 g | 6% |
| Fibre | 3.4 g | — |
| Protein | 4.5 g | 9% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 11 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
rehyd ated sun-dried tomatoes (29%) [water, tomatoes, salt, ac dity regulators (lactic acid, citric acid), antioxidant ascorbic acid)], extra virgin olive oil, tomate purée, tomato pulp, basil (7%), pecorino roman cheese pdo (4%) [ewe's milk, salt, using lamb's rennet, parmigiano reggiano cheese pdo (2%) [milk, using (if's rennet], pine nuts, concentrated lemon juice, garlic purée, salt, acidity regulators (lactic acid, citric ad), antioxidant (ascorbic acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pestos” →
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 “Pestos”: 2.88 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.