Garlic & Herb Butter
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 763 kcal | 38% |
| Total fat | 83.0 g | 106% |
| Saturated fat | 51.0 g | 255% |
| Total carbohydrate | 2.3 g | 1% |
| Protein | 1.2 g | 2% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated September 12, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Unsalted tter (Milk) (94%), Garlic Powder, Roasted Garlic Powder, Cornish Sea Salt, Parsley, Salt, Garlic Oil.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
The thin line marks the category median.
See all products in “Butters” →
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 “Butters”: 7.94 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 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.
How to store it
USDA FoodKeeper guidance for Butter (Dairy Products & Eggs).
| Where | How long | Note |
|---|---|---|
| Pantry | — | May be left at room temperature for 1 - 2 days. |
| Refrigerator · from date of purchase | 1–2 months | |
| Freezer · from date of purchase | 6–9 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.