Plante basert deig
Prefix 703 was issued by GS1 Norway. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 191 kcal | 10% |
| Fat | 10.0 g | 14% |
| of which saturates | 6.5 g | 33% |
| Carbohydrate | 7.2 g | 3% |
| of which sugars | 1.2 g | 1% |
| Fibre | 2.0 g | — |
| Protein | 16.0 g | 32% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
100% PLANTEBASERT ***** DEIG Ingredienser: Vann, SOYAPROTEIN (22 %), vegetabilsk olje (kokos, raps), naturlig aroma, krydder, sur - hetsregulerende middel (kaliumlaktat, kaliumacetat, sitronsyre), stabilisator (metylcellulose), fargestoff (rødbete, karamell), søtpotetkonsentrat, sjampinjong, hvitløk, konserveringsmiddel (kaliumsorbat).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy beans”: 1.25 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.