Poultry pâté with tomatoes, Profi
i Photo: Open Food Facts contributors · CC BY-SA
Pâté · United Kingdom

Poultry pâté with tomatoes

by Profi · 131 g
United KingdomPoland
NUTRI-SCOREABCEDNOVA4
187 kcalper 100 g · 9% of the reference intake
1.4 gof sugars per 100 g
Barcode (EAN-13)5901696000051
GS1 prefix590 · GS1 Poland
Additives1: E14XX
AllergensEggs, Gluten, Soybeans
LabelsNo preservatives
5901696000051

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
Energy187 kcal9%
Fat14.0 g20%
of which saturates4.5 g23%
Carbohydrate6.7 g3%
of which sugars1.4 g2%
Fibre0.57 g—
Protein8.4 g17%
Salt1.4 g23%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

ed chicken and goose meat 13%, chicken liver 11%, pork liver, eggs, tomato concentrate 5%, semolina from wheat, chicken hearts 3%, salt, soya protel 53-520 grabów n, prosną, tel, 48 62 732 11 00, www,profi,com,pl, poland, best before: date and lot number on the side of container, date,lot number 131 g no preservatives alu profi poultry pâté with tomatoes sterilised tinned food

  • E14XXModified StarchEmulsifier · Stabiliser · Thickener

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

In its category

Position among 22 “pâté” products sold in the United Kingdom
Sugars1.4 g · median 1.5 g
Saturates4.5 g · median 9.1 g
Salt1.4 g · median 1.6 g

33% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Pâté” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.

Countries of sale

Sold under this barcode in 2 countries
PolandUnited Kingdom

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

Sources

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