
Chicken Parmesan with Linguini
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 117 kcal | 6% |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.71 g | 4% |
| Total carbohydrate | 16.3 g | 6% |
| Total sugars | 2.8 g | — |
| Dietary fiber | 1.1 g | 4% |
| Protein | 6.4 g | 13% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated August 30, 2023 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
COOKED PASTA (WATER, SEMOLINA [WHEAT], EGG WHITES), WATER, FRIED CHICKEN BREAST PIECES (CHICKEN BREAST MEAT, WATER, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN. REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]. CORNSTARCH, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT] CONTAINS LESS THAN 2%: CARRAGEENAN, DEXTROSE, GARLIC, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE], NATURAL FLAVOR, NONFAT DRY MILK. SALT. SUGAR, TORULA YEAST. EGGS. FULLY COOKED IN VEGETABLE OIL.), TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID), TOMATO PASTE. PARMESAN CHEESE (PASTEURIZED MILK. CHEESE CULTURE, SALT, ENZYMES). CORNSTARCH, CANOLA OIL, SALT, SUGAR, GARLIC (GARLIC, WATER), ONION, SPICE.
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.