Southern fried chicken fillets (gluten free)
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 | 189 kcal | 9% |
| Fat | 8.7 g | 12% |
| of which saturates | 0.97 g | 5% |
| Carbohydrate | 12.0 g | 5% |
| of which sugars | 0.50 g | 1% |
| Fibre | 1.4 g | — |
| Protein | 15.9 g | 32% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast Fillet (64%), Water, Rapeseed Oil, Rice Flour, Potato Starch, Rice Starch, Gram Flour, Salt, Sugar, Spices and Spice Extracts, Emulsifier: Xanthan Gum, Maize Starch, Potato Protein, Black Pepper, Natural Flavour, Dextrose, Acidity Regulator: Sodium Carbonates, Antioxidant: Citric Acid.
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chicken breasts” →
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 “Chicken breasts”: 7.48 kg CO₂e per kg of product (closest product in Agribalyse).
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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