Beef Brisket with Red Wine Jus
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 | 120 kcal | 6% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 11.9 g | 5% |
| of which sugars | 2.5 g | 3% |
| Fibre | 2.0 g | — |
| Protein | 8.6 g | 17% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 10 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato (31%), British Beef (16%), Savoy Cabbage and Curly Kale (13%) (Savoy Cabbage, Curly Kale), Red Wine (12%) (Sulphites), Onion, Water, Rapeseed Oil, Beef Stock (Beef Bone, Water, Comflour, Sugar, Beef Extract, Tomato Paste, Salt, Concentrated Onion Juice, Beef Fat, Beef), Comflour, Butter (Cows' Milk), Roast Garlic Purée, Tomato Purée, Yeast Extract Powder, Red Wine Vinegar, Demerara Sugar (Sugar, Cane Molasses), Thyme, Lemon Zest, Salt, Rosemary, Caramelised Sugar Powder, Black Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Red wine sauces”: 1.64 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.