Chicken filet
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 | 218 kcal | 11% |
| Fat | 8.4 g | 12% |
| of which saturates | 2.7 g | 14% |
| Carbohydrate | 18.2 g | 7% |
| of which sugars | 0.80 g | 1% |
| Fibre | 1.1 g | — |
| Protein | 16.8 g | 34% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 5 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
915 11 Chicken breast with added water in a Southern fried costing Chicken Breast (60%) Wheat Flour, Water, Palm Oil, Rice Flour, Salt, Wheat Starch, Spices (Black Pepp Ketrec, Mice Starch, Glucose Powder, Yeast, Paprika Extract, Sugar, Black Pepper Extract Fennel Extract Fleuring ALLERGENS For ergens inding cereals containing gluten, please COOKING INSTRUCTIONS en Cook from Frozen: Preheat the oven to Fan ja0°C/ C/ Ges mark 6. Remove the Southem Fried Chicken we place onto a baking tray and aven40 minutes Do not rehes pure the product is fully cooked and piping hot throughout before serving on for her temperature to 200°C. Remove Far from the packaging single layer. Coor not reheat. Ensure the product is fully and png hot throughout before serving STORAGE INSTRUCTIONS Food Freezer (19°C) Until
- E160cPaprika extractColour
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.