Boneless wyngz
Prefix 007 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 | 202 kcal | 10% |
| Total fat | 8.1 g | 10% |
| Saturated fat | 3.0 g | 15% |
| Total carbohydrate | 17.2 g | 6% |
| Total sugars | 1.0 g | — |
| Dietary fiber | 1.0 g | 4% |
| Protein | 13.1 g | 26% |
| Sodium | 0.73 g | 32% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Shaped chicken breast pattie fritters with rib meat: chicken breast with rib meat, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, dehydrated potatoes (potatoes, mono and diglycerides, dextrose), rice starch, soybean oil, modified corn starch, yellow corn flour, spices, salt, seasoning (turbinado sugar, sodium carbonate, sea salt, natural flavoring), sugar, onion powder, yeast, garlic powder, yeast extract, parmesan cheese (pasteurized milk, cultures, enzymes, salt), maltodextrin, chicken broth, leavening (sodium acid pyrophosphate, sodium bicarbonate), dextrose, natural flavors, canola oil, extractives of paprika and turmeric, chicken fat, vinegar solids, corn syrup solids, citric acid, hydrolyzed corn gluten, concentrated lemon juice. roasted garlic parmesan sauce: water, cream, garlic, parmesan and romano cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), olive oil, chicken base (roasted chicken, salt, sugar, yeast extract, chicken fat, corn starch, potato starch, onion powder, turmeric, natural flavoring), sugar, lemon juice, modified corn starch, salt, vegetable base [cooked vegetables (carrots, onions and celery), salt, sugar, corn oil, potato flour and carrot powder], spices, natural flavor, xanthan gum, turmeric extract (color), sodium citrate. kicker sauce: water, aged cayenne peppers, vinegar, salt, spices, xanthan gum, spice extract, garlic powder.
- E100CurcuminColor
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 200 kcal | — |
| Total fat | 8.0 g | 10% |
| Saturated fat | 3.0 g | 15% |
| Sodium | 720 mg | 31% |
| Total carbohydrate | 17 g | 6% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 1.0 g | — |
| Protein | 13 g | — |
- Servings per package
- About 4
- USDA food category
- Frozen Appetizers & Hors D'oeuvres
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated January 19, 2018
- FDC ID
- 1941063
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
PIERRE
Open Food Facts, ODbL
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen foods” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- 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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