
Bacon and cabbage dinner
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 | 101 kcal | 5% |
| Fat | 4.8 g | 7% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 9.0 g | 3% |
| of which sugars | 1.7 g | 2% |
| Fibre | 1.5 g | — |
| Protein | 4.7 g | 9% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato (32%), Bacon (20%) (Pork, Water, Salt, Preservatives (Sodium Nitrate, Sodium Nitrite), Antioxidant (Sodium Ascorbate)), Cabbage, Carrot, Parsnip, Milk, Water, Cream (Milk), Onion, Butter (Milk), Corn Starch, White Wine, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Dijon Mustard (Water, Mustard Seed, Spirit Vinegar, Salt), Parsley, Vegetable Bouillon (Sea Salt, Tapioca Starch, Maltodextrin, Yeast Extract, Sugar, Parsnip Powder, Dried Onion, Celery, Pepper, Parsley, Dried Garlic, Caramelised Sugar, Sunflower Oil), White Pepper, Black Pepper. Made using pork from Ireland. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Caution Although every care has been taken to remove bones, some may remain.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
43% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Microwave meals” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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.