Chicken and Chorizo
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 | 212 kcal | 11% |
| Fat | 7.1 g | 10% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 23.1 g | 9% |
| of which sugars | 1.9 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 13.0 g | 26% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 6 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Chicken Breast (21%), Water, Chorizo Pork Sausage (10%) [Pork, Flavouring, Salt, Smoked Paprika, Dextrose, Garlic Paste, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate), Nutmeg, Oreganol, Tomato, Rocket, Rapeseed Oil, Sundried Tomatoes, Cornflour, Red Pepper, Tomato Paste, Salt, Yeast, Sugar, White Wine Vinegar, Wheat Gluten, Spirit Vinegar, Pasteurised Egg Yolk, Onion, Garlic Purée, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Red Wine Vinegar, Cane Molasses, Smoked Paprika, Red Chilli, Olive Oil, Lemon Juice, Parsley, Black Pepper, Mustard Flour, Garlic Powder, Palm Oil, Flour Treatment Agent (Ascorbic Acid), Sunflower Oil.
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- 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.
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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