Ratatouille
Prefix 910 was issued by GS1 Austria. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 58 kcal | 3% |
| Fat | 3.6 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 4.4 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 1.3 g | — |
| Protein | 1.2 g | 2% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
18% Tomaten, Wasser, 17% Zucchini, 17% Melanzani, 8,3% Zwiebel, 8,3% Paprika gelb, 8,3% Paprika rot, 3,8% Tomatensaft, Pflanzliche Öle (Oliven, Sonnenblumen, Raps), Tomatenmark, Knoblauch, Salz unjodiert, Gemüse-Bouillon (gekörnte Brühe [Würze, Salz unjodiert, Sonnenblumenöl], Gewürzextrakte [Knoblauch, Liebstöckel, Muskatnuss], Stärke, Zucker, Gewürze [Kurkuma, Liebstöckel, Pastinake, Petersilie, Schnittlauch, Zwiebeln], Shiitakepilze, Tomatenpulver, Karotte, Lauch), Basilikum, Maisstärke, Oregano, Thymian, Zucker, Bohnenkraut, Rosmarin, Pfeffer weiß.
The ingredient list is only available in German in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ratatouille”: 1.27 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.