Italian Style Half Chicken
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 188 kcal | 9% |
| Fat | 12.1 g | 17% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 0.80 g | 0% |
| of which sugars | 0.20 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 18.9 g | 38% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 5 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken (86%) Water (8%) Unsalted Butter (Milk) (1.5%) Sugar - Ground Spices (Smoked Paprika Chilli Powder Black Pepper) Salt Cornflour. 'Nduja Paste (Pork (84%) Ground Spices (Smoked Paprika Sweet Paprika Chilli Powder White Pepper) Curing Salt (Salt Preservative: Sodium Nitrite, Potassium Nitrate) Sugar Fennel Seeds Antioxidant: E301) Thyme Maltodextrin Dried Garlic Chilli Flakes Dried Red Peppers Dried Lemon Juice Rice Starch Smoked Salt Rapeseed Oil Colour: Paprika Extract Lemon Oil Cracked Black Pepper. Flavouring Basil Extract Oregano Extract. . "
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken breast meat and skin raw”: 5.58 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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