Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 27 kcal | 1% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 9.6 g | 4% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.6 g | — |
| Protein | 11.0 g | 22% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 1 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (24%), Cooked Chicken Breast (23%), Cooked Pasta (21%) (Water, Yellow Pea Flour, Durum Wheat Semolina, Yellow Pea Protein Isolate), Tomato Paste, Water, Spinach (3.5%), Courgettes (3.5%), Red Peppers (3.5%), Extra Virgin Olive Oil, Garlic Purée, Cornflour, Honey, Basil, Red Wine Vinegar, Salt, Lemon Juice, Ground Spices (Smoked Paprika, Paprika, Black Pepper), Red Chillies, Dried Oregano, Dried Chillies, Rapeseed Oil, Cracked Black Pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pasta salad with meat”: 4.27 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.