Birchwood Roast Chicken Breast
Prefix 433 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 | 105 kcal | 5% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 1.5 g | 1% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 20.0 g | 40% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast, Nitrite Curing Salt (Salt, Preservative: Sodium Nitrite), Dextrose, Acidity Regulators: Potassium Lactate, Potassium Acetate; Stabiliser: Diphosphates; Spices, Antioxidant: Sodium Ascorbate; Rapeseed Oil.
- E250Sodium nitritePreservative
- E261Potassium acetatePreservative
- E301Sodium ascorbateAntioxidant
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooked chicken breast slices” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Cooked chicken breast slices”: 5.90 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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