Battered Chicken Dippers
Prefix 505 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 | 251 kcal | 13% |
| Fat | 14.7 g | 21% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 17.9 g | 7% |
| of which sugars | 0.80 g | 1% |
| Fibre | 1.8 g | — |
| Protein | 12.7 g | 25% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 9 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken (53%), Water, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Rapeseed Oil, Maize Flour, Pea Fibre, Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Ammonium Carbonate, Ammonium Hydrogen. Carbonate), Dextrose, Black Pepper Extract.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E502Carbonates
- E503Ammonium carbonates
- E503iAmmonium carbonate
- E949Hydrogen
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken nuggets”: 3.87 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.