Roast chicken
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 163 kcal | 8% |
| Fat | 5.8 g | 8% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 0.70 g | 0% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.20 g | — |
| Protein | 27.0 g | 54% |
| Salt | 0.76 g | 13% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Chicken, Stabiliser: Sodium Triphosphate; BrownS Dextrose, Salt. Made using 120g of chicken per 100g of ro Moisture is lost during cooking. ugar, ast chicke TRAY Recycle FILM Don't Recycle We're sure you'll love this product. If you don't, simply return for a full refund. Or. call our careline 0800 6362 Try me! Your statutory rights are not affected. Packed in Northern Ireland for Sainsbur CIN 2HT 02:2E:
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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