Lasagne
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 73 kcal | 4% |
| Fat | 6.0 g | 9% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 0.70 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 1.2 g | 2% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 16 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil, Modified Maize Starch, Whey Protein Concentrate (from Milk), Parmigiano Reggiano (1%) (Milk), Double Cream (1%) (Milk), Maize Starch, Sea Salt, Salted Butter (Milk), EGG Yolk Powder, Ground Nutmeg, Natural Flavourings, Ground White Pepper, Yeast Extract, Acidity Regulator (Lactic Acid), Salt. Allergy Advice: For allergens, see ingredients in bold. May also contain sesame.
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “White butter sauces”: 4.63 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.