Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 213 kcal | 11% |
| Fat | 9.8 g | 14% |
| of which saturates | 0.73 g | 4% |
| Carbohydrate | 13.8 g | 5% |
| of which sugars | 1.3 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 16.4 g | 33% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 15 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast (68%) Wheatflour contains Cluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Rapeseed Oil Water Wheat Starch (contains Gluten) Rice Flour Broad Bean Flour Maize Flour Salt Wheat Gluten Ground Spices (Fennel Black Pepper White Pepper Paprika). Raising Agent: E450, Sodium Bicarbonate Cracked Black Pepper Yeast Extract Wheat Protein (contains Gluten) Dextrose Yeast Dried Thyme Sunflower Oil Spice Extract Black Pepper Extract Thyme Extract
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
64% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breaded chicken” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Breaded chicken”: 3.87 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.