Teriyaki chicken bowl
Prefix 019 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 | 176 kcal | 9% |
| Total fat | 16.0 g | 21% |
| Saturated fat | 2.5 g | 13% |
| Total carbohydrate | 68.0 g | 25% |
| Total sugars | 23.0 g | — |
| Dietary fiber | 5.0 g | 18% |
| Protein | 46.0 g | 92% |
| Sodium | 1.7 g | 73% |
Open Food Facts, ODbL, record updated July 29, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Marinated Chicken Breast with Rib Meat: Chicken breast with rib meat, water, soybean oil, dextrose, rice starch, rotisserie seasoning (salt, yeast extract, natural flavor, chicken fat, chicken broth), distilled vinegar, onion powder, garlic powder, salt. Brown Rice with Vegetables and Red Quinoa: Cooked long grain brown rice (water, long grain parboiled brown rice), cooked red quinoa (water, red quinoa), edamame, carrot, corn, yellow onion, canola oil, sesame oil, salt, yeast extract, white pepper, garlic powder. Sauce: Water, sugar, soy sauce (water, soybeans, wheat, salt), vinegar, modified corn starch, tomato paste (2% or less), garlic, soybean oil, dehydrated garlic, spices, dehydrated onion, xanthan gum.
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rice salads”: 2.55 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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