Plant Based Burgers Curried Cauliflower
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 | 94 kcal | 5% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 11.6 g | 4% |
| of which sugars | 3.7 g | 4% |
| Fibre | 6.6 g | — |
| Protein | 3.5 g | 7% |
| Salt | 2.0 g | 34% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
2 Curried cauliflower burgers with sweet potato and soya protein Ingredients 38% Cauliflower, 15% Sweet Potato, Water, Carrots, Tomatoes, Green Lentils, 5% Curry Seasoning( Spices, Sugar, Wheat Flour, Salt, Tomatoes, Natural Flavouring), Oat Flakes, Emulsifiers: Cellulose, Methyl Cellulose, Sunflower Oil, 1.3% Textured Soya Protein, Salt, Maize Semolina, Rice Semolina, Spices, Garlic, Yeast Extract, Tapioca Starch, Maltodextrin, Herbs, Rapeseed Oil, Spice Extracts, Herb Extracts, Natural Favourings, Thickener: Guar Gum, Beetroot Juice Powder, Smoke Flavouring.
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · 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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