Chicken En Croute
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 | 14.1 g | 20% |
| of which saturates | 7.2 g | 36% |
| Carbohydrate | 21.4 g | 8% |
| of which sugars | 1.8 g | 2% |
| Fibre | 0.59 g | — |
| Protein | 14.6 g | 29% |
| Salt | 0.34 g | 6% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken breast (40%), Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Margarine (palm oil, water, salt, emulsifier (mono - and diglycerides of fatty acids)), Water, 400g e Cheddar cheese (3%) (milk), Smoked pancetta (pork belly (97%), salt, spices, dextrose, sugar, preservatives (sodium nitrite, potassium nitrate), antioxidant (sodium ascorbate), dried garlic), Milk, Onion, Modified maize starch, Skimmed milk, Whipping cream (milk), Rapeseed oil, Tapioca starch, Parsley, Onion powder, Salt.
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pâté in crust”: 11.3 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.