Gołąbki w sosie powidorowym ręcznie zawijane
Prefix 590 was issued by GS1 Poland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 67 kcal | 3% |
| Fat | 1.9 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 9.2 g | 4% |
| of which sugars | 0.90 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 2.6 g | 5% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, white cabbage 30%, cooked white rice 12,8%, pork 8%, carrot, tomato paste 2.3 %, onion, wheat flour, modified starch, parsley, pork crackling, salt, sugar, sour cream (milk derivative), celery, dried vegetables in varying proportions (carrot, parsley, parsnip, onion, leek, garlic, celery leaves, parsley, pepper, tomatoes), spices, lovage 0.02%, soy protein hydrolysate, flavour enhancers (monosodium glutamate, disodium 5'-ribonucleotides), yeast extract, flavours, preservative: sodium nitrite, wheat protein.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E250Sodium nitritePreservative
- E621Monosodium glutamateFlavour enhancer
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Stuffed cabbage”: 3.50 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.