6 Onion Bhajis
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 | 204 kcal | 10% |
| Fat | 11.0 g | 16% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 19.0 g | 7% |
| of which sugars | 3.2 g | 4% |
| Fibre | 6.0 g | — |
| Protein | 4.6 g | 9% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 9 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Onion (80%), rapeseed oil, rice flour, maize flour, spices (cumin powder, coriander powder, turmeric powder, fenugreek powder, fennel powder), gram flour, yellow split peas, coriander, lemon juice from concentrate, garlic purée, green chilli, cumin seeds, black onion seeds, salt, raising agents (diphosphates, sodium carbonates), wheat starch ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May contain egg and sesame. NUTRITION TYPICAL VALUES AS PREPARED Energy kj Energy kcal Fat of which satura Carbohydrate of which sugar Fibre Protein Salt waitrose.com/ This pack contai RI=% of your da For best results oven cook from chilled. All cooking a This is a guide only. OVEN COOK GAS 6, 200°C, FAN 180°C CHILLED 14 mins Preheat oven. Remove all packaging. Spread bhajis eve te be
- E200Sorbic acidPreservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable fritters”: 1.57 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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