Baklava
Prefix 520 was issued by GS1 Greece. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 391 kcal | 20% |
| Fat | 6.8 g | 10% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 76.7 g | 29% |
| of which sugars | 42.9 g | 48% |
| Protein | 4.5 g | 9% |
| Salt | 0.27 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beirut - style fyllo (Wheat flour, water, corn starch, salt, dextrose, preservative: potassium sorbate) Sugar, Glucose syrup, Water, Nuts 2% (Almond, Walnut, Pistachio), Breadcrumbs (wheat flour (wheat gluten), whole wheat flour, rye flour, salt), Dark chocolate chips, Cinnamon, Cloves, Flavoring. Preservative: potassium sorbate
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baklava”: 3.02 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.