Bombay chicken
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 | 142 kcal | 7% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 2.9 g | 1% |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 26.7 g | 53% |
| Salt | 0.34 g | 6% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
1 h (11 etc 180ge oven from chilled bombay chicken breast escalopes cooked, sliced chicken 200°c 400°f breast in a mild curry-style marinade with nigella seeds. pre-heat your gas 6 15 min oven as shown. remove all packaging. ingredients chicken, sugar, cornflour, spices, tomato powder, onion powder, salt, brown sugar, dextrose, stabiliser (triphosphates), garlic powder, black onion seed, bell pepper, herbs, spice extracts (turmeric, paprika), flavouring. prepared with 116g of chicken per 100g of finished product. place chicken evenly on a baking tray. heat in the centre of the oven. how to store keep refrigerated. use within 24 hours of opening. do not exceed the date shown. packaged in a protective atmosphere. suitable for home freezing. warning although every care has been taken to remove bones, some may remain. nutrition typical values per 100g freeze as soon as possible and within the date indicated. use within 1 month. defrost thoroughly in the refrigerator and use the same day. once thawed, do not refreeze 601kj (as sold) energy
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · 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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