coq a vin
Prefix 503 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 | 104 kcal | 5% |
| Fat | 4.5 g | 6% |
| of which saturates | 2.1 g | 11% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.2 g | — |
| Protein | 7.1 g | 14% |
| Salt | 0.63 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potatoes (sulphites), chicken (21%), red wine (11%) (sulphites), onions, carrots, button mushrooms, butter (milk), cream (milk), red wine stock (red wine concentrate, water, yeast extract, potatoes, salt, sugar, dried onions, sunflower oil, black pepper, thyme oil), cornflour, rapeseed oil, chicken stock (water, yeast extract, salt, chicken bones, chicken fat, dried potatoes), bacon (pork, salt, preservative: sodium nitrite*, antioxidant: ascorbic acid), tomato purée, garlic purée, golden breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, yeast, caramelised sugar, paprika extract, turmeric extract), honey, pork gelatine, salt, parsley, thyme, black pepper, ground bay leaves, mushroom stock (mushroom concentrate, dried mushrooms, cornflour, salt).
- E100CurcuminColour
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cockerel in red wine sauce”: 6.41 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.