Spicy british chicken and italian nduja
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 238 kcal | 12% |
| Fat | 7.3 g | 10% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 29.1 g | 11% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 12.9 g | 26% |
| Salt | 4.9 g | 82% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Tomatoes, Mozzarella Cheese (Cows' Milk), Water, Chicken Arrabbiata (10%) (British Chicken Breast, Rapeseed Oil, Water, Paprika, Sugar, Salt, Chillies, Sunflower Oil, Butter (Cows' Milk), Potato Starch, Demerara Sugar), Tomato Purée, Nduja (3.5%) (Italian Pork, Extra Virgin Olive Oil, Red Pepper, Smoked Paprika, Salt, Paprika, Dextrose, Antioxidant: Sodium Ascorbate, Ascorbic Acid; Preservatives: Potassium Nitrate, Sodium Nitrite) Semolina (Wheat), Rapeseed Oil, Red Chillies, Salt, Basil, Extra Virgin Olive Oil, Yeast, Wheat Starch, Malted Wheat Flour.
- E252Potassium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken pizza”: 2.87 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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