Hochzeitssuppe
Prefix 403 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 39 kcal | 2% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 3.1 g | 1% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 1.4 g | 3% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, 6.2% cooked pasta (durum wheat semolina (gluten), water, egg white), 5.1% meatballs (pork partly finely chopped, water, starch, salt, onions, spices, 29% carrots, 2.2% kohlrabi, 2.2% egg custard (59% whole egg, water, skimmed milk powder, modified potato starch, thickener: carrageenan, salt, spice extracts, 1.9% asparagus, 1.2% peas, chicken fat, 0.9% leek, salt, salt substitute (potassium chloride), sugar, flavouring (contains egg and celery), parsley, onion powder, dextrose, coloring carrot extract, thickener: guar gum,
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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
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