Irish Basted Pork Chops
Prefix 509 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 | 215 kcal | 11% |
| Fat | 13.0 g | 19% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.30 g | 0% |
| Fibre | 0.30 g | — |
| Protein | 24.0 g | 48% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Basted Pork Loin (92%) [Pork Loin (90%), Water, Salt, Starch, Glucose Syrup, Pea Fibre], Water, Salt, Tomato Puree, Acidity Regulator (Citric Acid), Tomato Powder, Basil, Spices (Black Pepper, White Pepper, Chilli), Thickener (Xanthan Gum), Paprika Extract, Preservative (Potassium Sorbate).
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork ribs”: 6.78 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.