Garlic Baguette
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 | 327 kcal | 16% |
| Fat | 12.9 g | 18% |
| of which saturates | 7.6 g | 38% |
| Carbohydrate | 44.2 g | 17% |
| of which sugars | 1.0 g | 1% |
| Fibre | 4.2 g | — |
| Protein | 7.7 g | 15% |
| Salt | 2.0 g | 33% |
Open Food Facts, ODbL, record updated 21 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin]. Water, Butter (Milk), Palm Oil, Rapeseed Oil, Garlic (3%), Salt, Parsley, Yeast, Concentrated Lemon Juice, Emulsifier (Mono - and Diglycerides of Fatty Acids), Flour Treatment Agent (Ascorbic Acid), Flavouring, Colour (Beta-Carotene), Wheat Starch
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic baguettes” →
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 “Baguettes”: 0.78 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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