Ptasie Mlecko, E. Wedel
i Photo: Open Food Facts contributors · CC BY-SA
Marshmallows coated with chocolate · United Kingdom

Ptasie Mlecko

by E. Wedel · 340 g
United KingdomGermanyPoland
NUTRI-SCOREABCDENOVA4
442 kcalper 100 g · 22% of the reference intake
48.0 gof sugars per 100 g
Barcode (EAN-13)5901588400655
GS1 prefix590 · GS1 Poland
Additives5: E202, E322, E330…
AllergensEggs, Gluten, Milk, SoybeansMay contain: Gluten, Nuts, Peanuts
5901588400655

Prefix 590 was issued by GS1 Poland. 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
Energy442 kcal22%
Fat22.0 g31%
of which saturates14.0 g70%
Carbohydrate57.0 g22%
of which sugars48.0 g53%
Fibre2.8 g—
Protein2.8 g6%
Salt0.07 g1%

Open Food Facts, ODbL, record updated 4 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Dark chocolate 30% (Sugar, Cocoa mass, Cocoa butter, Milk fat, Emulsifiers: soya lecithins and E 476, Flavouring), Sugar, Glucose syrup, Butter, Sweetened condensed milk (Milk, Sugar), Invert sugar solution, Dried egg white, Gelling agent (agar), Acidity regulator (citric acid), Preservative (E 202), Flavouring, Natural vanilla flavouring. May contain peanuts, nuts, cereals (gluten).

Allergen: EggsAllergen: GlutenAllergen: MilkAllergen: SoybeansMay contain: GlutenMay contain: NutsMay contain: Peanuts
  • E202Potassium sorbatePreservative
  • E322LecithinsAntioxidant · Emulsifier
  • E330Citric acidAntioxidant · Sequestrant
  • E406AgarCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E476Polyglycerol polyricinoleateEmulsifier

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

Countries of sale

Sold under this barcode in 3 countries
GermanyPolandUnited Kingdom

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

Sources

Every block on this page cites its source

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