6 Turkey Sausages
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 | 175 kcal | 9% |
| Fat | 10.0 g | 14% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 7.3 g | 3% |
| of which sugars | 0.40 g | 0% |
| Protein | 13.0 g | 26% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 21 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
turkey (60%), water, chicken fat, rusk (wheat flour [wheat flour, calciu carbonate, iron, niacin, thiamin], salt), salt, stabiliser (sodium diphosphate), onion pow preservative (sodium metabisulphite), yeast extract, spice extract, flavouring, colour (turmeric), antioxidant (ascorbic acid), herb extract, beef casings. for allergens includin cereals containing gluten, see ingredients in bold.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Poultry sausages”: 15.1 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.