Chicken and Leek Bake
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 | 416 kcal | 21% |
| Fat | 16.4 g | 23% |
| of which saturates | 9.5 g | 48% |
| Carbohydrate | 52.1 g | 20% |
| of which sugars | 2.1 g | 2% |
| Fibre | 5.9 g | — |
| Protein | 12.0 g | 24% |
| Salt | 6.3 g | 104% |
Open Food Facts, ODbL, record updated 14 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Spices (Onion Powder, Yellow Mustard Seed, Garlic Powder, Black Pepper, Mustard Flour), Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein), Cheese Powder (from Milk), Natural Flavourings (contains Milk), Lemon Peel Powder (4%), Salt, Cream Powder (3%) (from Milk), Herbs (Marjoram, Parsley), Whey Powder (from Milk), Skimmed Milk Powder, Flavour Enhancer (Disodium 5'-Ribonucleotides).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
10% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
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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