Mélange pour repas chaud chili aux légumes
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 225 kcal | 11% |
| Fat | 10.2 g | 15% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 16.2 g | 6% |
| of which sugars | 3.1 g | 3% |
| Fibre | 1.8 g | — |
| Protein | 16.1 g | 32% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 29 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Chicken Breast (59%). Rapeseed Oil Garlic Purée (5%) Potato Starch · Ginger Purée (3.5%) · Soy Sauce (Water Soybeans Salt Wheat (contains Gluten)). Mirin Rice Wine · Salt . Concentrated Lemon Juice. Rice Vinegar Chilli Powder . Ground White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
78% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meals with chicken” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Chickens”: 4.18 kg CO₂e per kg of product.
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
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