Steak bake

by Aldi · 280g (2 X 140g)
United States
NUTRI-SCOREABDECNOVA4
237 kcalper 100 g · 12% of the reference intake
1.8 gof sugars per 100 g
Barcode (EAN-13)4088600030692
GS1 prefix408 · GS1 Germany
Additives2: E160a, E461
AllergensGluten
LabelsNo artificial colors
4088600030692

Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories237 kcal12%
Total fat9.1 g12%
Saturated fat4.6 g23%
Total carbohydrate27.5 g10%
Total sugars1.8 g—
Dietary fiber1.0 g4%
Protein10.7 g21%
Sodium0.00 g0%

Open Food Facts, ODbL, record updated July 25, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

COOKED DICED BEEF WITH GRAVY FILLING (47%) [COOKED DICED BEEF (62%), Water, Modified Maize Starch, Onion, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Beef Stock (Water, Yeast Extract, Glucose Syrup, Beef Extract, Tomato, Salt, Carrot Extract, Onion Extract, Garlic Extract, Thyme Extract, Bay Leaf Extract), Seasoning (Salt, Yeast Extract, Barley Malt Extract, Onion Powder, Black Pepper, Rapeseed Oil, Flavouring), Yeast Extract, Salt, Stabiliser: Methyl Cellulose, Dark Brown Sugar, Barley Malt Extract, Ground Black Pepper], Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Oil, Glaze (Water, Rapeseed Oil, Pea Protein, Sugar, Colour: Carotenes), Salt. ALLERGY ADVICE: For allergens, see ingredients in bold. WARNING: Although every effort has been mada rastove bones, some small bones may remain. No artificial colours, flavourings or preservatives Foo Sta Froz Con of R Ice If y wa you

  • E160acaroteneColor
  • E461methyl celluloseEmulsifier · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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