Chicken Triple Sandwich
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 | 200 kcal | 10% |
| Fat | 5.1 g | 7% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 25.0 g | 10% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 12.6 g | 25% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 22 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken and Stuffing: wheat flour [wheat flour, calcium carbonate, iron, niacin, thiamin], chicken breast (30%), water, rapeseed oil, cornflour, onion, salt, white wine vinegar, pasteurised egg yolk, yeast, oats, 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, wheat gluten, soya flour, sage, mustard flour, black pepper, parsley, garlic powder, palm oil, flour treatment agent [ascorbic acid], sunflower oil. Chicken and Bacon Mayonnaise: water, wheat flour [wheat flour, calcium carbonate, iron, niacin, thiamin], chicken breast (20%), rapeseed oil, smoked bacon (4.5%)[pork belly, sugar, salt, emulsifier [sodium triphosphate],honey, preservative[sodium nitrate]], Malted wheat flakes, cornflour, wheat bran, white wine vinegar, pasteurised egg yolk, salt, wheat gluten, 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, black pepper, garlic powder, flour treatment agent [ascorbic acid], palm oil, sunflower oil. Chicken and Sweetcorn: wheat flour [wheat flour, calcium carbonate, iron, niacin, thiamin], chicken breast (26%), water, sweetcorn (11%), Malted wheat flakes, rapeseed oil, wheat bran, cornflour, 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, black pepper, garlic powder, flour treatment agent [ascorbic acid], palm oil, sunflower oil.
- E251Sodium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- 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
27% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Club 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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