
All Butter Pastry Mince Pies with Brandy & Port
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 | 383 kcal | 19% |
| Fat | 14.2 g | 20% |
| of which saturates | 9.6 g | 48% |
| Carbohydrate | 58.9 g | 23% |
| of which sugars | 37.7 g | 42% |
| Fibre | 2.3 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.37 g | 6% |
Open Food Facts, ODbL, record updated 26 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mincemeat (51%) (Sugar, Sultanas, Apple Pulp, Currants, Brandy, Glucose Syrup, Cornflour, Orange Peel, Apple, Glucose-Fructose Syrup, Cherry, Port, Mixed Spice, Preservatives (Acetic Acid, Potassium Sorbate), Lemon Peel, Lemon Zest, Colours (Plain Caramel, Anthocyanins), Acidity Regulator (Citric Acid), Tangerine Oil), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Milk) (15%), Sugar, Rice Flour, Dextrose, Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate).
- E150aPlain caramelColour
- E163AnthocyaninsColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.