Pizza sauce
Prefix 576 was issued by GS1 Denmark. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 90 kcal | 5% |
| Fat | 5.0 g | 7% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 7.9 g | 3% |
| of which sugars | 3.1 g | 3% |
| Fibre | 2.6 g | — |
| Protein | 1.9 g | 4% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 31 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Vand, tomatpasta (35 %), koldpresset solsikke - olie*, gulerødder, løg*, basilikum*, salt, rørsukker*, oregano*, paprika*, surheds - regulerende middel (citronsyre). * = Økolo - gisk. Pasteuriseret. Klar til brug, bruges direkte på pizza - bunden uden opvarmning.
The ingredient list is only available in Danish in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza sauces”: 0.94 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.