smoked chicken breast
Prefix 006 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 | 94 kcal | — |
| Fat | 1.0 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 4.2 g | — |
| of which sugars | 2.1 g | 2% |
| Fibre | 0.00 g | 0% |
| Protein | 16.7 g | — |
| Sodium | 1.8 g | 77% |
Open Food Facts, ODbL, record updated August 13, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
chicken breast, water, sugars (dextrose), salt, potassium lactate, flavour, sodium phosphate, spices, nutrition valeur n per 3 slices carrageenan, ascorbic acid, pour 3 tranch sodium nitrite, sodium calories 45 diacetate, smoke flavour, smoke. may contain: egg. fat/lipides saturates/s ingrédients : poitrine de trans/tran
- E250Sodium nitritePreservative
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% 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.