Turkey Meatballs
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 | 102 kcal | 5% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 4.6 g | 2% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 18.0 g | 36% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 19 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Turkey Meat (75%), Water, Rusk (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent (Ammonium Bicarbonate)), Salt, Sugar, Dextrose, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Stabiliser: Sodium riphosphates, Flavouring, Preservative: Sodium Sulphite, Honey Powder, Spice Extracts, Antioxidant; Ascorbic Acid, Anti-Caking Agent (Silicon Dioxide).
- E221Sodium sulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
- E551Silicon dioxideCarrier
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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