
SPICY & RICH Chicken Arrabbiata
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 128 kcal | 6% |
| Fat | 3.1 g | 4% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.4 g | — |
| Protein | 9.7 g | 19% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomate and Red Chilli Sauce Chopped Tomatoes (Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Water, Onion, Rapeseed Oil, Modified Maize Starch, Vegetable Stock (Salt, Yeast Extract, Rice Flour, Sunflower Oil, Onion, Cars, Celery, Tumeric Powder, Dried Parsley), Basil, Dried Garlic, Salt, Black Pepper, Chilli Powder, Chilli Flakes), COOKED TORTIGLIONI PASTA (30%) [Tortiglioni Pasta (Durum Wheat Semolina, Water)], COOKED AND DICED MARINATED CHICKEN BREAST (18%) (CHICKEN BREAST (98%), Marinate (Modified Maize Starch, Lactose (Milk), Skimmed Milk Powder, Salt)], GRANA PADANO CHEESE (3%) (Grana Padano Cheese (Milk), Preservative: Lysozyme (Egg)), Chopped Tomatoes (Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Water, Onion, Rapeseed Oil, Tomato Paste, Modified Maize Starch.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
53% 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.
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.