READY COOKED CHICKEN SKEWERS
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 | 135 kcal | 7% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.56 g | 3% |
| Carbohydrate | 6.2 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 0.42 g | — |
| Protein | 22.3 g | 45% |
| Salt | 0.93 g | 15% |
Open Food Facts, ODbL, record updated 19 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CHICKEN BREAST (88%), Sugar, Water, Modified Maize Starch, Fully Refined Soyb, Salt, Coriander Powder, Stabilisers: Sodium Carbonates, Guar Gum; Garlic Powder Cinnamon Powder, Chilli Powder, pion Pder, Acidity Regulator: Citric Acid; Black Pepper, Yeast Extract Powder, Paprika Powder, Clove Pow ardamom Powder, Fennel Powder, Ginger Powder, Beetroot Powder, Colour: Paprika Extract. Frozen Food Compartment of Refrigerator Ice Making Compartment Refrigerator or other cool place 1 Month 1 Week 3 Days 24 Hours DO NOT RE-FREEZE ONCE DEFRO "Must be-18°C or colder STORAGE: Never defrost in a warm room. Da once defrosted.
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 7.61 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.