Dry Rubbed Pork Loin Filet
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 125 kcal | 6% |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0.89 g | 4% |
| Total carbohydrate | 5.4 g | 2% |
| Total sugars | 4.5 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 17.9 g | 36% |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated June 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PORK, WATER, SEASONING (BROWN SUGAR, SPICES, DEHYDRATED ONION, NATURAL HICKORY SMOKE FLAVOR), NATURAL FLAVOR, RAW CANE SUGAR, VINEGAR, SEA SALT
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork loin”: 6.58 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.