Vegetarian Sausages Roasted Garlic
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 150 kcal | 7% |
| Fat | 7.4 g | 11% |
| of which saturates | 5.4 g | 23% |
| Carbohydrate | 13.1 g | 4% |
| of which sugars | 1.8 g | 2% |
| Fibre | 4.3 g | 14% |
| Protein | 8.4 g | 17% |
| Sodium | 0.26 g | 11% |
Open Food Facts, ODbL, record updated 16 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
tofu (42%) [water, soy beans, firming agent (calcium sulphate)], onion, water, vegetable oil, potato fibre, potato starch, herbs and spices, gelling agents (methyl cellulose, carrageenan), sugar, yeast, yeast extract, parsley, salt, free range egg white, garlic, onion, caramelised sugar, roasted garlic (0,5%), food acid (citric),
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E516Calcium sulphateSequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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