Cooked and cut doner kebab meat
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 291 kcal | 15% |
| Fat | 22.9 g | 33% |
| of which saturates | 8.9 g | 44% |
| Carbohydrate | 4.4 g | 2% |
| of which sugars | 0.30 g | 0% |
| Protein | 16.5 g | 33% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
mechanically separated chicken (65%) , beef (10%), lamb (5%), rusk (wheat flour (calcium carbonate, iron, niacin, thiamin), salt, raising agent: ammonium bicarbonate), seasoning (flavour enhancer: monosodium glutamate, salt, onion powder, chilli powder, black pepper stabilisers: (diphosphates, triphosphates, polyphosphates), garlic powder), for allergens, including cereals containing gluten, warning! whilst all care has been taken to produce see ingredients in bold, this product small bones may remain, no artificial colours, flavourings or preservatives, 4 comes
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
- E621Monosodium glutamateFlavour enhancer
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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