Flaming Bird Whole Split FS Hot

by HEB · 8
United States
NUTRI-SCOREABCDENOVA4
270 kcalper 100 g · 14% of the reference intake
2.3 gof sugars per 100 g
Barcode (EAN-13)0267775706999
GS1 prefix026
Additives9: E102, E110, E202…
AllergensChicken
0267775706999

Prefix 026: restricted in-store use.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories270 kcal14%
Total fat18.8 g24%
Saturated fat5.3 g26%
Total carbohydrate3.5 g1%
Total sugars2.3 g—
Dietary fiber1.2 g4%
Protein22.3 g45%
Sodium1.0 g45%

Open Food Facts, ODbL, record updated February 10, 2022 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

flaming bird(split chicken(chicken,water,sodium phosphate,salt), adobo rub(salt,yeast extract, sugar,onions,spices,garlic,paprika(color), turmeric extractives(color), paprika extractives(color) maltadext rin,natural flavor,natural smoke flavor, contains 2% or less of:, silicon dioxide(anticaking)), tampico citrus punch(water, high fructose corn syrup,citric acid,corn oil, modified corn starch,potassium citrates,xanthan gum,ascorbic acid (vitamin C),lime juice concentrate,sodium citrate,potassium sorbate(preservative).malic acid,natural & artificial flavors,orange juice concentrate, sucralose,acesulfame potassium,yellow 5, ethylenediaminetetraacetic acid (EDTA) (preservative), tangerine juice concentrate e,yellow 6,lemon juice concentrate,neotame (artificial sweetener)),onions, jalapeno peppers

  • E102TartrazineColor
  • E110Sunset yellow FCFColor
  • E202Potassium sorbatePreservative
  • E296Malic acid
  • E330Citric acidAntioxidant · Sequestrant
  • E415Xanthan gumEmulsifier · Stabilizer · Thickener
  • E950Acesulfame kSweetener
  • E955SucraloseSweetener
  • E961NeotameSweetener

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

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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