Salmon sensation
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 | 300 kcal | 15% |
| Fat | 26.0 g | 37% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 2.4 g | 3% |
| Fibre | 0.50 g | — |
| Protein | 13.0 g | 26% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sto Salmon (56%) [Salmon (Fish). Salt, Sugor Ke Mayonnaise (38%) [Ropeseed Ol (50%). Woater op Posteurised Liquid Egg (12%). Acidity Regulators with (Acetic Acid, Citric Acid), Sugar Solt, Modified Not Moize Starch, Spice (Mustord), Stobiliser (lanthan Gum), Preservative (Potassium Sorbate)] Cucumber (4.3%). Lemon Juice, Dil Allergy Advice: For allergens, see highlighted Wo toke rem Pre For t 10om help Per 50g Su ingredients Nutrition Information Per 100g as sold Typical values serving Spe Energy 1241KJ/300kcol 620KJ/150kcol Fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salmons”: 5.55 kg CO₂e per kg of product (closest product in Agribalyse).
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
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