Ham
Prefix 505 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 | 115 kcal | 6% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 2.2 g | 1% |
| of which sugars | 1.4 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 21.0 g | 42% |
| Salt | 2.5 g | 42% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
thick sliced oven baked dry cured ham nutrition stop dry cured, formed, cooked and oven baked we suggest this product keep ref pork leg ingredienys provides 10 servings opened, consume per exceed th 100g recy pork", acidity regu sodium lactate, typical values sodium acetates). wn sugar, dextrose, stabilisers hosphates, polyphosphates, diplhiosphates), glucose syrup, antioxidant (sodium ascorbate), preservatives (sodium nitrite, sodium nitrate), flavourings. *made with 101g of pork per 100g of finished carbohydrate product. packaged in a protective atmosphere. no artificial colours or flavours. energy kj energy kcal fa
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · 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
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