CHICKEN PARMESAN SPAGHETTI BAKE CASSEROLE DE SPAGHETTIS POULET AU PARMESAN
Prefix 006 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 | 128 kcal | 6% |
| Total fat | 4.4 g | 6% |
| Saturated fat | 1.4 g | 7% |
| Total carbohydrate | 15.6 g | 6% |
| Total sugars | 1.2 g | — |
| Dietary fiber | 0.80 g | 3% |
| Protein | 6.8 g | 14% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated June 5, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cooked pasta (water, durum wheat semolina), cooked seasoned chicken breast (chicken, water, wheat flour, vegetable oil, modified tapioca starch, salt, sugars (sugar, dextrose, tapioca maltodextrin), rice bran oil shortening, wheat starch, wheat flour, spices, hydrolyzed soy protein, sodium phosphate, baking powder, turmeric extract, acetylated tartaric esters of mono - and diglycerides, paprika extract, ascorbic acid, onion powder, garlic powder, spice extracts, xanthan gum, guar gum, tapioca starch, yeast extract, flavour, chicken fat), water, diced tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), mozzarella cheese (milk), concentrated crushed tomatoes, cream (cream, skim milk), modified corn starch, onions, garlic in oil (garlic, vegetable oil, water, citric acid), vegetable oil, spices, parmesan cheese, salt, dried onion, yeast extract (contains salt), dried garlic
- E100CurcuminColor
- E160cPaprika extractColor
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
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
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