
BARBER CHEESE & HAM HOCK CHICKEN KYIV
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 197 kcal | 10% |
| Fat | 8.4 g | 12% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 12.6 g | 5% |
| of which sugars | 0.36 g | 0% |
| Fibre | 0.60 g | — |
| Protein | 17.5 g | 35% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 13 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Chicken Breast (67%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Rapeseed Oil, Whipping Cream (Cows' Milk), Water, Smoked Formed Ham Hock (2%) (British Pork Leg, Salt, Dextrose, Stabilisers: Tetrasodium Diphosphate, Potassium Triphosphate, Sodium Triphosphate; Antioxidant: Sodium Ascorbate; Preservative: Sodium Nitrite), Cheddar Cheese (2%) (Cows' Milk), Mature Cheddar Cheese (Cows' Milk), Semolina (Wheat), Mozzarella Cheese (Cows' Milk), Wheat Starch, Wheat Gluten, Maize Flour, Wheatgerm, Cornflour, Salt, Rice Flour, Lemon Juice, Yeast, Butter (Cows' Milk), Yeast Extract, Sugar, Onion Powder, Wheat, Potato Starch, Garlic Powder, Paprika, wary. Garlic Purée, White Pepper, Turmeric, Sage.
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iiPentapotassium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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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