Smoked Chicken Breast
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 | 132 kcal | 7% |
| Fat | 5.0 g | 7% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 4.5 g | 2% |
| of which sugars | 2.0 g | 2% |
| Fibre | 0.04 g | — |
| Protein | 17.2 g | 34% |
| Salt | 3.8 g | 63% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
77% chicken, water, potato starch, salt, thickener: E407a, aroma, chicken protein, stabiliser: E450, E451; acidity regulator: E262; anti-oxidant: E331, E300, preservative: E250, smoke.
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E300Ascorbic acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E407aProcessed eucheuma seaweedCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked chicken breast slices”: 5.90 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.