Piri Piri Chicken Sausages
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 | 67 kcal | 3% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 3.3 g | 4% |
| Fibre | 1.4 g | — |
| Protein | 9.0 g | 18% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 18 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken (75%), Water, Red Pepper (3%), Sugar, Lemon Juice, Garlic Purée, Pea Protein, Ginger Purée, Rice Flour, Gram Flour, Salt, Citrus Fibre, Acidity Regulators (Calcium Lactate, Sodium Bicarbonate), Lemon Zest, Oregano, Stabilisers (Tetrapotassium Diphosphate, Disodium Diphosphate), Smoked Paprika, Chipotle Chilli, Red Chilli, Black Pepper, Preservative (Sodium Metabisulphite), Maize Starch, Dextrose.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E327calcium lactateThickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450vTetrapotassium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sausages” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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