CRISPY CHICKEN BREAST FILLETS
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 | 186 kcal | 9% |
| Fat | 7.2 g | 10% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 14.9 g | 6% |
| of which sugars | 0.40 g | 0% |
| Fibre | 1.9 g | — |
| Protein | 17.9 g | 36% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 28 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast Fillet (68%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Durum Wheat Semolina, Wheat Gluten, Rice Flour, Wheat Starch, Salt, Yeast, Cornflour, Sugar, Rapeseed Oil, Dextrose, Yeast Extract, Onion Powder, Garlic Powder, Paprika, White Pepper, Black Pepper, Sage, Colour (Paprika Extract), Flour Treatment Agent (Ascorbic Acid). Made using British and EU chicken. Allergy Advice
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken breasts”: 7.48 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.