5 hoisin chicken kebabs
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 146 kcal | 7% |
| Fat | 6.1 g | 9% |
| of which saturates | 2.1 g | 9% |
| Carbohydrate | 5.4 g | 2% |
| of which sugars | 2.6 g | 3% |
| Protein | 17.3 g | 35% |
| Sodium | 0.45 g | 20% |
Open Food Facts, ODbL, record updated 28 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
rspca approved chicken (92%), hoisin glaze (6%) (sugar, maltodextrin (maize), soy sauce (contains soy, wheat), thickeners (1422, 415), fructose, salt, spices (including cayenne pepper), dehydrated vegetables (garlic, beetroot), natural colours (caramel i, paprika oleoresins), acidity regulator (262), yeast extract, vegetable gums (461, 412)), wheat flour. allergen advice contains: gluten and soybeans.
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E160cPaprika extractColour
- E262Sodium acetatesPreservative · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
57% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chickens” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Chickens”: 4.18 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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