Cicken mince
Prefix 506 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 | 133 kcal | 7% |
| Fat | 3.2 g | 5% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 4.7 g | 2% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.71 g | — |
| Protein | 21.0 g | 42% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
british chicken (75%) (chicken breast 60%, chicken thigh 15%), pea flour, water, spring onion (5%), ginger puree (3%), seasoning (salt, rice flour, sugar, dried leek, preservative (sodium sulphite), spice, antioxidant (ascorbic acid), natural flavourings, acidity regulator (citric acid), yeast extract, flavouring), red chilli (2%), citrus fibre. chicken mince: typical fat content under 3% and collagen/meat protein ratio under 3%. allergens refer to ingredients in bold. produced in the uk using british chicken. whilst extra care has been taken to remove bones, some may remain. storage ii keep refriger freezing. fre please use v cooking: do nutritio informa energy fat of which carbohy of whi protein salt when c *pack instru
- E221Sodium sulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
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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