Crispy katsu chicken tenders
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 | 224 kcal | 11% |
| Fat | 10.4 g | 15% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 16.1 g | 6% |
| of which sugars | 2.3 g | 3% |
| Fibre | 1.2 g | — |
| Protein | 15.9 g | 32% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
chicken breast (58%), wheat flour [wheat flour, calcium carbonate, iron, niacin, thiamin], rapeseed oil, water, wheat starch, semolina (wheat), maize flour, lentils, desiccated coconut, rice flakes, cornflour, sugar, garlic powder, onion powder, salt, raising agents (disodium diphosphate, sodium carbonate), ginger, wheat gluten, tomato powder, coriander leaf, dextrose, coriander, cumin, olive oil, fennel, yeast, turmeric, chilli, paprika, fenugreek, cardamom, aniseed, cayenne pepper, potato starch, sunflower oil. made using british chicken. allergy advice for allergens, including cereals containing gluten, see ingredients in bold. caution although every care has been taken to remove bones, some may remain.. nutrition when cooked according to instructions fillets in a katsu ns remove all packaging. c/gas 7 chilled: 16-18 mins. ace on a baking tray in the oven. ontains raw meat. for microwave cooking. all are guidelines only. tesco i products are cooked is piping hot throughout ands, utensils and all surfaces ken. rated below 4°c. once ely. suitable for home as soon as possible after 'use by' date shown. e atmosphere. bout our strict welfare and escoplc.com ½ of a pack (144g**) ri* typical values per 100g energy 940kj/
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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