Taglierini with Bolognese Sauce
Prefix 084 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 | 121 kcal | 6% |
| Total fat | 4.1 g | 5% |
| Saturated fat | 1.2 g | 6% |
| Total carbohydrate | 13.5 g | 5% |
| Total sugars | 4.1 g | — |
| Dietary fiber | 1.5 g | 5% |
| Protein | 6.8 g | 14% |
| Sodium | 0.22 g | 9% |
Open Food Facts, ODbL, record updated June 11, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
COOKED PASTA (SEMOLINA FLOUR [MILLED WHEAT, ENRICHED WITH NIACIN, IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, PASTEURIZED WHOLE EGGS [WHOLE EGGS], ANNATTO POWDER, OLIVE OIL): MEAT SAUCE (TOMATO WHOLE PEELED (PEELED TOMATOES, TOMATO JUICE, FRESH BASIL LEAF, CITRIC ACID], COOKED GROUND MEAT BLEND [VEAL, BEEF, PORK], ONIONS, CELERY, CARROTS, OLIVE OIL, WHITE WINE, LOW SODIUM SALT [SALT, POTASSIUM CHLORIDE, CALCIUM SILICATE, MAGNESIUM CARBONATE, DEXTROSE, POTASSIUM IODIDE], GARLIC, PORTABELLA MUSHROOMS, SPICES). CONTAINS: WHEAT, EGG
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
82% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen ready-made meals” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Bolognese-style pasta”: 6.51 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.