Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 231 kcal | 12% |
| Fat | 11.0 g | 16% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 17.5 g | 7% |
| of which sugars | 1.1 g | 1% |
| Fibre | 10.8 g | — |
| Protein | 12.8 g | 26% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Roast Chicken Breast (25%) Chicken Stock Mayonnaise (Water Rapeseed Oil Cornflour Chicken Stock (Water Chicken Bones Seaweed Yeast Extract. Shiitake Mushrooms) Pasteurised Egg Yolk Vinegar. Pasteurised Egg Salt Concentrated Lemon Juice. Mustard Seeds Dried Mustard) Water Smoked British Bacon (11%) (Pork Belly (made with 185g of Raw Pork per 100g of Cooked Bacon) Curing Salt (Salt Preservative: Sodium Nitrate, Sodium Nitrite) Sugar Flavouring. Antioxidant: E301) Tapioca Starch Bamboo Fibre Sunflower Seeds Rice Flour Golden Linseed Potato Starch Rapeseed Oil Dried Egg White Cornflour. Psyllium Husk Powder Sugar Thickener: E464, E466. Millet Seeds Invert Sugar Syrup Corn Grits Poppy Seeds Brown Linseed Salt Stabiliser: Calcium Carbonate, Xanthan Gum Yeast (Yeast Vitamin D Yeast) Chicken Stock (Water Chicken Bones - Chicken Skin Yeast Extract Seaweed Shiitake Mushrooms. Sugar) Cracked Black Pepper Caramelised Sugar. Emulsifier: E471 Quinoa Flour Vitamins (Folic Acid. Niacin Pantothenic Acid Riboflavin Vitamin B6).
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E251Sodium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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