jerk chicken
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 | 145 kcal | 7% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.65 g | 3% |
| Carbohydrate | 1.1 g | 0% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.35 g | — |
| Protein | 27.6 g | 55% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
chicken thigh fillet (91%), lime juice, garlic purée, sunflower oil, honey, tomato purée, red chilli purée, allspice, paprika, white sugar, potato starch, coriander, salt, lime zest, ginger powder, ginger purée, cinnamon, cornflour, dried onion. cayenne pepper, brown sugar, dried garlic, dried red chilli, black pepper, onion purée, cumin, red chilli, parsley, clove, garlic powder, nutmeg, dried green pepper, thyme, stabiliser (guar gum), paprika extract, coriander extract nutrition typical values as prepared energy k energy kcal fat of which saturat carbohydrate of which sugars fibre protein salt preparation: wash hands, all surfaces and utensils after touching raw poultry. oven cook chilled gas 6, 200°c, fan 180°c 20 mins waitrose.com/nu ri = % of your daily %3d preheat oven. remove all packaging. place the chicken on a baking tray. cook in the centre of the oven until the juices run clear and there is no pink meat. we are committed the best quality. sh hanny with this pro
- E160cPaprika extractColour
- E200Sorbic acidPreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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