Stuffed Crust Doner Kebab Pizza
Prefix 501 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 | 256 kcal | 13% |
| Fat | 9.3 g | 13% |
| of which saturates | 4.1 g | 20% |
| Carbohydrate | 29.0 g | 11% |
| of which sugars | 2.2 g | 2% |
| Fibre | 2.6 g | — |
| Protein | 12.8 g | 26% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 2 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Stuffed Crust Filling (15%) (Cheese (Milk), Mozzarella Cheese (Milk). Quark (Milk). Water, Potato Starch, Rapeseed Oil, Maize Starch, Psyllium Husk Powder), Water, Partially Reconstituted Tomato Paste and Purée, Cooked Beef Kebab Style (9%) (Cooked Beef, Salt, Spices, Dried Garlic), Emmental Cheese (Milk) (8%), Red Onion (3%), Rapeseed Oil, Salt, Dextrose, Spices, Garlic, Sugar, Dried Garlic, Yeast, Potato Starch, Wheat Starch, Dried Herbs, Sunflower Oil. ALLERGY ADVICE: FOR ALLERGENS, SEE UNDERLINED INGREDIENTS IN BOLD. ALSO, MAY CONTAIN CELERY. (typical values)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Kebab pizzas”: 3.23 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.