Product Wiki · Why we built this

La mancha a hearty spanish blend of beans, artichokes, swiss chard, bell peppers & velvety goat cheese…

Compiled automatically from public product data — the attributes on this page are assembled from the sources we hold, not written by a person or drafted by AI, and individual pages are not reviewed one by one. How we use AI →

EAN 0016741000452 · Frozen foods

Identity

Name
La mancha a hearty spanish blend of beans, artichokes, swiss chard, bell peppers & velvety goat cheese empanada, la mancha
Barcode (EAN/GTIN)
0016741000452
Category
Frozen foods
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

La mancha a hearty spanish blend of beans, artichokes, swiss chard, bell peppers & velvety goat cheese empanada, la mancha is a food product in the Frozen foods category. Ingredients: Filling: white beans (white kidney beans, water, salt, calcium chloride), artichoke hearts (artichokes, water, citric acid, ascorbic acid), mushrooms, roasted red bell pepper, goat cheese (pasteurized goat milk, salt, cheese cultures, vegetable enzymes), leeks, sauteed onion (onion, canola oil, salt. Typical values per 100 g: Energy 261 kcal/100g, Fat 15.13 g/100g, Saturated fat 7.5600000000000005 g/100g, Carbohydrates 25.21 g/100g, Sugars 0.84 g/100g, Protein 6.72 g/100g, Salt 0.6925 g/100g. Sold in: United States.

Regulated substances (3)

Ingredients

Filling: white beans (white kidney beans, water, salt, calcium chloride), artichoke hearts (artichokes, water, citric acid, ascorbic acid), mushrooms, roasted red bell pepper, goat cheese (pasteurized goat milk, salt, cheese cultures, vegetable enzymes), leeks, sauteed onion (onion, canola oil, salt, citric acid, ascorbic acid), non-gmo expeller pressed canola oil, parmesan cheese (pasteurized mil

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1092 kJ / 261 kcal
Fat15.13 g
Saturated fat7.56 g
Carbohydrates25.21 g
of which sugars0.84 g
Fibre3.4 g
Protein6.72 g
Salt0.69 g
Sodium0.28 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (2)

Source: EU Regulation 1333/2008

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

FDA Added to Food (US) (4)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics