Creamy Mac And Greens, Bosh
i Photo: Open Food Facts contributors · CC BY-SA

Creamy Mac And Greens

by Bosh
United Kingdom
NOVA4
116 kcalper 100 g · 6% of the reference intake
1.4 gof sugars per 100 g
Barcode (EAN-13)5065021817445
GS1 prefix506 · GS1 UK
Additives2: E150d, E516
AllergensGluten, Mustard, Nuts, Soybeans
5065021817445

Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy116 kcal6%
Fat2.1 g3%
Carbohydrate18.4 g7%
of which sugars1.4 g2%
Fibre2.3 g—
Protein5.8 g12%
Salt0.41 g7%

Open Food Facts, ODbL, record updated 6 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Cooked Macaroni Pasta (37%) (Durum Wheat Semolina, Water), Water, Silken Tofu (5%) (Soya Milk (Water, Soya Beans), Water, Trehalose, Modified Tapioca Starch, Firming Agent (Calcium Sulphate)), Kale (5%), Onion, Sweet Potato, Cauliflower, Spinach (3%), Garlic Puree, Nutritional Yeast (Dried Inactive Yeast, Vitamin D, Vitamin B12), Cashew Nuts (2%), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Textured Soya Protein (Defatted Soya Flour, Sulphite Ammonia Caramel), Soy Sauce (Water, Soya Beans, Wheat, Salt, Spirit Vinegar, Alcohol), Sugar, Lemon Juice, Rapeseed Oil, Low Sodium Salt (Potassium Chloride, Salt), Tapioca Starch, Vegetable Stock (Water, Onion, Carrot, Tomato, Herb, Glucose Syrup, Yeast Extract, Salt, Chicory Extract, Sugar, Rapeseed Oil, Natural Flavouring), Smoked Paprika, Black Pepper, Dried Parsley, Turmeric

  • E150dSulphite ammonia caramelColour
  • E516Calcium sulphateSequestrant · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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