Mushroom risotto
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 80 kcal | 4% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 10.3 g | 4% |
| of which sugars | 1.1 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 1.7 g | 3% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 14 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Mushroom (19%), Onion, Arborio Rice, CELERY, Red Wine, Olive Oil, Dried Mushroom, Vegeable Stock (Salt, Yeast Extract, Rice Flour, Vegetables (Onion, CELERY, Carrot), Sunflower Oil, Turmeric, Parsley), Salt, Garlic Puree, Thyme, Black Pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable risottos”: 3.27 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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