PROD: 06421 EXP: 5109/2026 oleic 250g gullón Mini, Gullón
i Photo: Open Food Facts contributors · CC BY-SA

PROD: 06421 EXP: 5109/2026 oleic 250g gullón Mini

United Kingdom
463 kcalper 100 g · 23% of the reference intake
6.2 gof sugars per 100 g
Barcode (EAN-13)8410376061222
GS1 prefix841 · GS1 Spain
Additives6: E223, E306, E500…
AllergensGluten, Sulphur dioxide and sulphitesMay contain: Milk, Mustard, Peanuts, Soybeans
8410376061222

Prefix 841 was issued by GS1 Spain. 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
Energy463 kcal23%
Fat22.0 g31%
of which saturates2.0 g10%
Carbohydrate58.0 g22%
of which sugars6.2 g7%
Protein8.2 g16%
Salt10.0 g167%

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

Wheat flour, vegetable oil 17% (high oleic sunflower oil), oligofructose, sugar, mat syrup (barley), chia seeds (Salvia hispanica) 4%, linseeds, quinca seeds 4%, salt 3%, raising agents (sodium hydrogen carbonate, ammonium hydrogen carbonate), garlic powder 0.5% (sulphites), dried oregano 0.3%, antioxidants (sodium metabisulphite, tocopherol-rich extract). May contain traces of milk, soya, mustard and peanut

Allergen: GlutenAllergen: Sulphur dioxide and sulphitesMay contain: MilkMay contain: MustardMay contain: PeanutsMay contain: Soybeans
  • E223Sodium metabisulphiteAntioxidant · Preservative
  • E306Tocopherol-rich extract
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener
  • E503Ammonium carbonates
  • E503iiAmmonium hydrogen carbonate

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

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

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

Sources

Every block on this page cites its source

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