REDCURRANT JELLY
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 | 282 kcal | 14% |
| Total fat | 0.10 g | 0% |
| Saturated fat | 0.10 g | 1% |
| Total carbohydrate | 69.9 g | 25% |
| Total sugars | 54.1 g | — |
| Dietary fiber | 0.50 g | 2% |
| Protein | 0.20 g | 0% |
| Sodium | 0.07 g | 3% |
Open Food Facts, ODbL, record updated July 7, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Acid (Citric Acid), Gelling Agent (Pectin), Acidity Reulator (Trisodium Citrate). Prepared with 58g of fruit per 100g. Total sugar content: 67g per 100g.
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E331iiiTrisodium citrate
- E440PectinsEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fruit jellies”: 1.75 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
