Breaded chicken steaks
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 235 kcal | 12% |
| Fat | 13.5 g | 19% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 13.9 g | 5% |
| of which sugars | 0.80 g | 1% |
| Fibre | 1.1 g | — |
| Protein | 13.9 g | 28% |
| Salt | 0.62 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken (62%), water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, wheat starch, salt, pea fibre, yeast, yeast extract, sugar, garlic powder, onion powder, paprika, dextrose, sage, white pepper ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. Preparation: All cooking appliances vary. This is a guide only. Wash hands after handling raw poultry. Unwrap and dispose of packaging carefully. Use separate kitchen utensils and surfaces for raw poultry and cooked, or wash between uses. OVEN COOK CHILLED GAS 6, 200°C, FAN 180°C 22-24 mins Preheat oven. Remove all packaging. Place on a baking tray in centre of the oven until thoroughly cooked and no pink colour remains. Do not reheat once cooled. NUTRITION TYPICAL VALUES AS PREPARED Energy k Energy kcal TRAY Recycle FILM Don't Recycle Fat
- E200Sorbic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded chicken”: 3.87 kg CO₂e per kg of product (closest product in Agribalyse).
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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