Burger Relish
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 | 102 kcal | 5% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 22.8 g | 9% |
| of which sugars | 21.0 g | 23% |
| Fibre | 1.2 g | — |
| Protein | 1.3 g | 3% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 7 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Partially Reconstituted Tomato Purée (34%), Sugar, Gherkin (13%), [Gherkin, Acidity Regulator (Acetic Acid), Salt], Tomato (9%), Water, Onion (9%), Spirit Vinegar, Modified Maize Starch, Dried Onion, Mustard Seeds, Salt, Dried Red Pepper, Preservative (Potassium Sorbate).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Burger sauces”: 2.68 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.