Tabbouleh Salad
Prefix 408 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 | 121 kcal | 6% |
| Fat | 4.1 g | 6% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 17.4 g | 7% |
| of which sugars | 2.5 g | 3% |
| Fibre | 3.0 g | — |
| Protein | 2.2 g | 4% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
COOKED BULGAR WHEAT (21%) (Water, Bulgar Wheat), Cucumber, Cooked Pearl Barley (Water, Pearl Barley), Cooked Red Quinoa Water, Red Quinoa), Sun-Dried Tomatoes (Semi-Dried Tomatoes, Sunflower Oil, Salt, Basil, oregano, garlic, Chilli) Lemon Juice, Reunions, Rapeseed Oil, Garlic Purée, Mint, sugar, Salt, Parsley.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tabbouleh”: 1.20 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
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