Peach Habanero Chicken Sausages, Amylu
i Photo: Open Food Facts contributors · CC BY-SA
Sausages · United States

Peach Habanero Chicken Sausages

United States
NUTRI-SCOREACDEBNOVA3
183 kcalper 100 g · 9% of the reference intake
2.8 gof sugars per 100 g
Barcode (EAN-13)0092227803403
GS1 prefix009 · GS1 US
Additives2: E220, E392
AllergensNot given in the source
LabelsNo antibiotics, No gluten, Chickens raised without antibiotics
0092227803403

Prefix 009 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories183 kcal9%
Total fat11.3 g14%
Saturated fat2.8 g14%
Total carbohydrate4.2 g2%
Total sugars2.8 g—
Dietary fiber0.00 g0%
Protein15.5 g31%
Sodium0.54 g23%

Open Food Facts, ODbL, record updated August 30, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Chicken Raised Without Antibiotics, Dried Peaches (Peaches, Sulfur Dioxide), Cortate, 2% or less of: Habanero Peppers, Chili Pepper Powder, Peach Type Flavor, Cilantro, Sea Salt, Spices, Lime Juice Concentrate, Cane Sugar, Vinegar, Spices, Garlic Powder, Orange Juice Concentrate, Extract of Rosemary, Beef Collagen Casing

  • E220Sulfur dioxideAntioxidant · Preservative
  • E392Extracts of rosemary

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 3,476 “sausages” products sold in the United States
Sugars2.8 g · median 1.2 g
Saturated fat2.8 g · median 8.3 g
Salt1.3 g · median 2.1 g

86% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Sausages” →

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

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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