Southern Fried Chicken Goujons
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 | 196 kcal | 10% |
| Fat | 9.2 g | 13% |
| of which saturates | 1.1 g | 5% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 0.58 g | 1% |
| Fibre | 0.39 g | — |
| Protein | 17.5 g | 35% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast Fillet (66%), Water, Rapeseed Oil, Rice Flour, Yellow Pea Flour, Potato Starch, Rice Starch, Salt, Sugar, Black Pepper Extract, Chilli Extract, Ground Black Pepper, Ground Chilli, Maize Starch, Dried Onion, Emulsifier: Guar Gum, Potato Protein, Cracked Black Pepper, Dextrose, Antioxidant: Citric Acid, Natural Olive Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded chicken”: 3.87 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.