Chicken Florentine Wood Fired Pizza
Prefix 406 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 | 271 kcal | 14% |
| Fat | 10.1 g | 14% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 31.9 g | 12% |
| of which sugars | 3.1 g | 3% |
| Fibre | 2.5 g | — |
| Protein | 11.7 g | 23% |
| Salt | 0.94 g | 16% |
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), Water, Mozzarella Cheese (Milk), BÉCHAMEL SAUCE (10%) (Water, Double Cream (Milk), Cheddar Cheese (Milk), Cornflour, Skimmed Milk Powder, Salted Butter (Butter (Milk), Salt), Ground Nutmeg, Onion Powder, Salt, White Pepper), COOKED SAGE AND THYME CHICKEN (10%) (Chicken, Garlic Purée, Cornflour, Onion Powder, Dried Sage, Dried Thyme, Salt), SPINACH (5%), Rapeseed Oil, Gran Levanto Cheese. (Milk), Sourdough (Sourdough Culture (Rye), Barley Malt), Extra Virgin Olive Oil, Yeast, Salt, Wheat Flour, Sugar, Wheat Protein, Enzymes (Wheat). ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain spelt. WARNING: Although every effort has been made to remove bones, some small bones may remain. No artificial colours or flavourings. NUTRITION Thi TYPICAL VALUES (cooked) Per Energy Fat 1137kJ/2
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
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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