breaded Chicken burgers
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 | 266 kcal | 13% |
| Fat | 17.9 g | 26% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 14.2 g | 5% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.70 g | — |
| Protein | 11.6 g | 23% |
| Salt | 0.69 g | 11% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken With Added Water (69%). [Chicken (83%), Water, Pea Fibre, Triphosphates). Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Durum Wheat Semolina, Wheat Starch, Vegetable Oil (Rapeseed), Egg Albumen Powder, Yeast, Dextrose.
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken hamburgers”: 4.36 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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