Ailes de poulet BBQ doux
Prefix 085 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 | 190 kcal | — |
| Fat | 12.0 g | 16% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 1.0 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 19.0 g | — |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated September 4, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Ailes de poulet • Eau • Épices irradiées • Sel • Fécule de tapioca • Amidon de pomme de terre • Légumes déshydratés (tomate, ail, oignon) • Saveur (extrait de levure, sel) • Sucre Acide citrique • Extrait de levure (sel) • Extrait d'ail • Ext l'oignon • Agents de conditionn. (bioxyde de silicium, huiie de canola) • Amidon de maïs modifié. at
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chicken wings” →
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 “Chicken wings”: 7.75 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: 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.