Egg mayonnaise sandwich
Prefix 503 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 | 293 kcal | 15% |
| Fat | 19.2 g | 27% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 21.4 g | 8% |
| of which sugars | 2.8 g | 3% |
| Protein | 8.2 g | 16% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
White Bread (45%) [Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin). Water, Yeast, Vinegar, Salt, SOYA Flour, Rapeseed Oil, Preservative: Calcium Propionate, Emulsifier: Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids, Flour Treatment Agent: Ascorbic Acid]. Egg Mayonnaise (49%) [Free Range Hard Boiled EGG Mayonnaise (Pasteurised Liquid EGG, Water, Sugar, Vinegar [Acetic Acid, Water], Salt, [MUSTARD], Spice Emulsifiers: Xanthan Gum, Guar Cum)]. Mayonnaise (6%) [Pasteurised Liquid EGG, Water, Sugar, Vinegar (Acetic Acid, Water), Salt, Spice (MUSTARD). Emulsifiers: Xanthan Gum, Guar Gum].
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
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
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