
Turkey Feast
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 203 kcal | 10% |
| Fat | 4.7 g | 7% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 27.0 g | 10% |
| of which sugars | 3.9 g | 4% |
| Fibre | 2.5 g | — |
| Protein | 11.9 g | 24% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Malted Bread (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat Flakes, Wheat Bran, Yeast, Salt, Malted Barley Flour, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids; Wheat Gluten, Malted Wheat Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid; Wheat Flour, Wheat Starch), Turkey (20%) (British Turkey Breast, Cornflour, Salt), Maple Cured Smoked Bacon (10%) (British Pork Belly, Maple Syrup, Salt, Sugar, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite), Sage, Onion and Oat Stuffing (8%) (Water, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onion, Oats, Sage, Parsley, Salt, Yeast, Raising Agent: Ammonium Bicarbonate), Cranberry Chutney (7%) (Cranberries, Plums, Water, Sugar, Red Wine Vinegar, Cornflour, Concentrated Plum Juice, Sugar, Sunflower Oil), Mayonnaise (Water, Rapeseed Oil, Pasteurised Free Range Egg Yolk, Spirit Vinegar, Sugar, Salt, Pasteurised Free Range Egg. Concentrated Lemon Juice, Black Mustard Seeds).
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
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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