EST BEFORE 11.2005 BA Ballymore UST ITALIAN STYLE
Prefix 406 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 | 268 kcal | 13% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 54.4 g | 21% |
| of which sugars | 9.1 g | 10% |
| Fibre | 1.5 g | — |
| Protein | 8.4 g | 17% |
| Salt | 0.46 g | 8% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sugar, Salt, Yeast, Distilled Barley Malt Vinegar, Sunflower Oil, RED PEPPERS GRANULES (1%), TOMATO FLAKE (1%), Malted Barley, DRIED OREGANO (0.5%), Soya Flour, Acidity Regulator: Calcium Carbonate; Stabiliser: Guar Gum; Emulsifiers: Mono and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate; Preservative: Calcium Propionate; Wheat Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid; Enzymes (Wheat). NUTRITION TYPICAL VALUES Energy ALLERGY ADVICE
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
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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