Chicken, leak & bacin pie
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 302 kcal | 15% |
| Fat | 18.3 g | 26% |
| of which saturates | 7.1 g | 35% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 1.2 g | 1% |
| Fibre | 1.4 g | — |
| Protein | 11.4 g | 23% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), 18% Chicken, Water, 9% Leeks, Vegetable Oil (Palm Oil, Rapeseed Oil), 6% Smoked Bacon with Added Water (86% Pork, Water, Salt, Preservatives: Sodium Nitrite, Potassium Nitrate; Antioxidant: Sodium Ascorbate), Vegetable Fat Spread (Vegetable Oil [Palm Oil, Rapeseed Oil], Water, Salt, Emulsifier: Mono - and Diglycerides of Fatty Acids), 3.5% Mature Cheddar Cheese (Milk), Chicken Seasoning (Full Cream Milk Powder, Powder, Flavouring, Salt, Yeast Extract, Dried Onion, Ground White Pepper, Dried Rosemary, Dried Parsley, Ground Garlic), Whipping Cream (Milk), Onion, Modified Maize Starch, Salt, Ground Black Pepper, Dried Glucose Syrup, Cornflour, Milk Protein, Colour: Carotenes.
- E160acaroteneColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
29% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat pies” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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