
Cordons Bleus de Poulet
Prefix 324 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 246 kcal | 12% |
| Fat | 15.0 g | 21% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 11.0 g | 22% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 10 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken meat preparation 35%, breadcrumb coating (wheat flour, salt, dextrose), processed cheese 10% (pasteurized milk cheeses including elemental (contains milk), water, milk proteins, whey powder (contains milk), melting salt: trisodium citrate, butter (contains milk), salt, thickener: carrageenan, acidity regulator: citric acid), turkey ham 10% (turkey meat 8%, water, salt, dextrose, smoke flavor, pea protein, flavoring, antioxidant: sodium erythorbate, preservative: sodium nitrite), rapeseed oil, wheat flour, water, chicken fat, flavorings (contain milk), pea fiber, wheat gluten, salt. May contain traces of soy, mustard, celery, and egg.
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E331iiiTrisodium citrate
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken cordons bleus”: 5.44 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.