Cooked chicken slices
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 | 115 kcal | 6% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 1.1 g | 0% |
| of which sugars | 0.90 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 23.7 g | 47% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 9 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
chicken, corn starch, dextrose, glucose, salt, stabiliser (sodium triphosphate). prepared from 103g of chicken per 100g of cooked sliced chicken. made using chicken from thailand. caution although every care has been taken to remove bones, some may remain. storage defrost thoroughly for a minimum of 12 hours in the fridge. once defrosted use on the same day and do not refreeze. keep frozen at - 18°c or cooler. important: if food has thawed, do not refreeze. 21g0420
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooked chicken breast slices” →
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 “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
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