Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 160 kcal | 8% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 21.7 g | 8% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 11.6 g | 23% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 7 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast (29%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Tomato, Cucumber, Lettuce, Malted Wheat Flakes, Rapeseed Oil, Cornflour, Wheat Bran, Lemon Juice, Salt, Wheat Gluten, White Wine Vinegar, Pasteurised Egg Yolk, Malted Barley Flour, Yeast, Emulsifiers (Mono - and Di-Glycerides of Fatty Acids, Mono - and Di-Acetyl Tartaric Acid Esters of Mono - and Di-Glycerides of Fatty Acids), Spirit Vinegar, Malted Wheat Flour, Black Pepper, Mustard Flour, Garlic Powder, Flour Treatment Agent (Ascorbic Acid), Sunflower Oil, Palm Oil.
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
37% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chicken sandwiches” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chicken sandwiches”: 3.08 kg CO₂e per kg of product (closest product in Agribalyse).
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
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