Plant Based Black Pudding
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 146 kcal | 7% |
| Fat | 4.2 g | 6% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 15.5 g | 6% |
| of which sugars | 1.2 g | 1% |
| Protein | 9.1 g | 18% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
PLANT BASED BLACK PUDDING CINGREDIENTS Water, Oatmeal, Onion, Carrots, Parsnip, Pearl Barley, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Coconut Oil, Wheat Gluten, Soya Flour, Salt, Emulisier: Cellulose; Soya Protein, Garlic, Ginger, Tomatoes, Colour: Vegetable Carbon; Maltodextrin, Yeast Extract, Spice Extract, Raising Agent: Ammonium Carbonate; Herb Extract.
- E153Vegetable carbon
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iAmmonium carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Black pudding”: 2.11 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.