Chicken Parmesan
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 218 kcal | — |
| Fat | 12.7 g | 17% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 15.5 g | — |
| of which sugars | 4.2 g | 4% |
| Fibre | 1.4 g | 5% |
| Protein | 10.6 g | — |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Chicken breast, Water, Tomato parmesan sauce (tomatoes, green bell pepper, red bell pepper, water, parmesan cheese [milk], modified corn starch, dried mushrooms, salt, dried onion, sugar, spices, garlic, parsley, xanthan gum), Toasted wheat crumbs with spices, Part skim mozzarella cheese, Canola oil, Textured soya protein concentrate, Modified corn starch, Wheat flour, Modified potato starch, Yellow corn flour, Soya protein isolate, Seasoning, Salt, Baking powder, Modified palm oil, Defatted soya flour, Guar gum
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% 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 Canada, 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 Values: Food and Drug Regulations, Health Canada.
- 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.