British chicken goujons
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 221 kcal | 11% |
| Fat | 11.3 g | 16% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 16.7 g | 6% |
| of which sugars | 0.70 g | 1% |
| Fibre | 1.4 g | — |
| Protein | 12.3 g | 25% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast (50%) Water (10%) Rapeseed Oil Rice Flour Chickpea Flour Maize Flour. Cornflour Potato Starch - Salt Raising Agent: E450, Sodium Bicarbonate Ground Black Pepper Dextrose Stabiliser. Xanthan Cum Ground White Pepper Sage Flavouring Dried Vinegar Dried Lemon.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chickens” →
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 “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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