Southern fried chicken posters
Prefix 501 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 | 272 kcal | 14% |
| Fat | 16.0 g | 23% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 0.40 g | 0% |
| Fibre | 1.3 g | — |
| Protein | 13.3 g | 27% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 16 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast (52%), Wheat Flour, Rapeseed Oil, Water, Maize Flour, Wheat Semolina, Maize Starch, Salt, Breadcrumbs (Wheat Flour, Salt, Yeast), Raising Agents: Diphosphates, Sodium Carbonates; Black Pepper, Pea Fibre, Wheat Fibre, Dextrose, Tapioca Starch, Dried Yeast, Flavouring, White Pepper, Paprika Extract, Colour: Curcumin; Onion Powder, Fennel, Garlic Powder, Dried Thyme, Dried Sage, Ginger, Cayenne Pepper, Flavouring (Contains Wheat), Acidity Regulator: Citric Acid.
- E100CurcuminColour
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken nuggets”: 3.87 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.